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In a pot of boiling salted water, cook pasta as per packet directions.
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In the meantime, place the halved bell peppers onto a tray that has been lined with foil and place under a hot grill until the skin is blackened.
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Once the skin is fully blackened, place the capsicums into a bowl and cover with cling wrap - this allows the capsicums to steam and helps the skin tear away easier in the next step.
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Once the capsicums have cooled, peel off the skin and place them in a food processor with the garlic, chili, almond butter, almond milk, corn flour, oil and salt and pepper.
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Blitz the mixture until smooth then place into a fry pan and cook for around 3-5 minutes to cook out the flour.
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Once the pasta is cooked, toss the pasta through the sauce.
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Top with some toasted pine nuts, extra virgin olive oil and some torn basil before serving.
