Garlic & Red Pepper Fettuccine Alfredo

6 orange bell peppers cut in quarters, dressed
2 heads of garlic roasted & mashed
500 g Fettuccine
1 tbsp olive oil
½ medium onion, diced
¼ tsp SIDS CRAZY SALT
2 tbsp butter
1 cup vegetable stock
¼ cup cream
¼ cup milk
½ cup grated Parmesan cheese
1 tbsp fresh chopped parsley
SIDS SALT & PEPPER to taste

You can use about 6 cloves of garlic minced and sauté with the onions. Set aside.
Set oven to GRILL. Place bell pepper quarters skin side up on a foil lined baking tray. Place under the grill for about 10-15 minutes until skins are blackened all around. Remove from the oven and place in a sealed ziploc bag for 10 minutes. Remove the skins with your fingers. (they should slip right off) Roughly chop the softened peppers. Set aside.
Cook pasta in heavily salted water to al denté, according to package directions. Drain and set aside.
Meanwhile, in a 5 litre pot, heat olive oil over medium heat and cook onions and SIDS CRAZY SALT until soft - about 5 minutes. (If using raw garlic, add it during the last minute of cooking time)
Carefully transfer roasted peppers, garlic and onions to a blender or food processor and purée.
Add butter to the pot and melt over medium heat. Pour the pepper purée into the pot. Add stock, cream, milk (or any combination of cream and milk) and a pinch of SIDS SALT & PEPPER. Stir to combine, taste and adjust seasoning as desired.
Remove pan from heat and stir in Parmesan cheese and parsley. Add half of the pasta and gently toss to coat. Add remaining pasta and toss.
Garnish with grated Parmesan and chopped parsley and serve immediately.