Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Soften the vegetables

• Heat the olive oil in a frying pan.
• Sauté the onion and red bell pepper until soft and lightly golden.
• Add the garlic and cook until fragrant.

Blend the sauce

• Transfer the vegetables to a blender and blend until smooth.

Make it creamy and cheesy

• Return the blended sauce to the pan and stir in the cream.
• Add the parmesan and mozzarella and stir until melted.
• Season with salt and black pepper.

Combine and serve

• Toss the drained pasta with the sauce, loosening with a splash of cooking water if needed.
• Serve hot with extra parmesan.