Place the whole red peppers, stalks facing up and halved red onions, cut side facing down, onto a baking tray. Drizzle with a good glug of olive oil and season with salt and black pepper. Slice the top off the garlic bulb, drizzle with a little more olive oil, wrap in foil and place alongside the red pepper and onion. Roast for 35-45 minutes, or until the pepper skin has charred.

Allow the peppers to cool slightly before tearing out the stalk and removing the charred skin with your fingers. Squeeze the roasted garlic cloves out of their skin, then blitz with the pepper flesh, red onion, passata, thyme, half the sundried tomatoes and generous amounts of salt and black pepper until smooth. Taste and adjust the seasoning, if needed.

Cook your pasta according to the packet's instructions.

Transfer the sauce into a pan and warm over a medium heat. Add the cooked pasta, remaining sundried tomatoes and most of the basil, then stir to combine. Divide between bowls and serve topped with the remaining basil and a grating of vegan parmesan cheese.