Preheat your oven to 450℉.
In your baking dish, lay your halved red peppers, onions, and garlic. Drizzle with the olive oil and white wine. Bake for 25-30 minutes. Remove from the oven and carefully cover with aluminum foil to steam for 10 minutes.
Start bringing your water to a boil while the peppers steam. Cook pasta according to directions. Drain and return back to the pot.
After the peppers steam for 10 minutes, peel off as much of the skin as you can.
To a high-powered blender, add the peppers, onion, garlic, any juices in the baking dish, heavy cream, veg stock, salt, and pepper. Blend until smooth.
Pour the sauce over the pasta and mix together.
Serve with parmesan and fresh basil.