Preheat oven to 250-degree Celsius.
Take an oven-safe glass bowl, add red bell pepper slices. Drizzle oil and sprinkle a little salt over it. Give it a good mix.
Roast for around 25-30 minutes or until the pepper slices are charred.
After that take it out of the oven. Place a lid over it and set it aside to cool down completely. By doing this, the steam gets trapped inside the bowl, which will loosen the pepper skin and it will come off easily.
Heat a non-stick frying pan over a medium flame. Pour oil and after it heats up, add roughly chopped onions. Saute for a few minutes until they become soft and slightly golden.
Then add chopped garlic cloves. Saute for a few more minutes, while stirring frequently, until they are fragrant. After that turn the flame off and keep them aside to cool down.
Meanwhile, they are colling down, uncover the roasted bell peppers and peel the skin off.
Take a blender or liquidiser jar, add the peeled bell peppers, sauteed onion, garlic and milk. Blend to make a smooth and homogeneous paste.
Reheat the same non-stick frying pan over a medium flame. You don’t need to add more oil, just use whatever oil was left in the pan. Once it heats up, pour the bell pepper paste/puree into the pan.
Add dried parsley, paprika powder and salt. Give it a stir and allow it to come to a boil.
After it comes to a boil, lower the flame, pour fresh cream. Mix well.
Then add the cooked spaghetti or any other pasta of your choice. Gently toss the pasta until it coats with the sauce completely.
Garnish with parsley and serve hot.