Creamy roasted red pepper and sun dried tomato pasta

If using fresh bell peppers: Place the bell peppers on a baking sheet lined with parchment paper. Turn on your broiler to 250°C/480°F and place the peppers on the highest rack, close to the heating element. Roast for about 5 minutes or until black spots appear, flip the peppers and continue to roast until all sides have been charred. Place bell peppers in a plastic bag. Seal and let steam for about 5 minutes. Pull off the skins and remove the seeds.
In the meantime. Bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water, and then drain.
In a medium pot, heat 2 tablespoons oil reserved from sun-dried tomatoes, over medium low. Add garlic and shallot. Cook until soft, for about 5 minutes. Stir in the roasted bell peppers, sun-dried tomatoes, lemon juice, tomato paste and Parmesan. Pour in milk, ¼ cup oil from the sun-dried tomatoes and ½ cup cooking water, season with salt and pepper. Bring to a boil.
Turn off the heat and mix with an immersion blender until smooth (or use a blender or a food processor). Thin the sauce with more cooking water if desired.
Toss with pasta. Add crushed chili, adjust salt and black pepper to your own taste and serve immediately with Parmesan and thyme. Enjoy!