1. Cut the bell peppers and remove the white centre, chop them roughly
2. Place on a baking sheet with the garlic, a dash of oil, salt and pepper
3. Bake for 15-20 minutes at 180 degrees
4. Mix the peppers after cooking
5. In a saucepan add the pasta, the cream of pepper, the Elvea tomato paste, the stock cube, the chopped spring onions, water, salt and pepper
6. Simmer for about 15 minutes
7. Stir halfway through cooking
8. Water should be absorbed by the end of cooking
9. Serve with pine nuts, a nice burrata and some chopped basil