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Begin by slicing the bell peppers and placing them on a tray along with the onion and the head of garlic.
Drizzle the vegetables with olive oil, and season with salt and pepper.
Roast the mixture until the vegetables are caramelized and tender.
Once roasted, transfer the vegetables to a blender, adding a little more olive oil, and blend until smooth.
Pour the blended vegetable mixture into a pan and stir in a splash of double cream, paprika, and additional seasoning.
Mix in the grated Parmesan cheese until well combined.
Add the cooked pasta to the pan and toss it thoroughly to coat with the sauce.
Serve the pasta on plates and garnish with chopped basil.