Preheat oven to 375 degrees.

Wash and dry mini peppers and place on baking sheet.

Cut small slit in each pepper to allow steam to escape.

Drizzle on extra virgin olive oil and sprinkle with Weber seasoning.

Roast in oven for 25 minutes, or until peppers start to brown in areas.

Remove from oven and allow to cool.

While Peppers are cooling prepare noodles according to box directions.

When peppers are cool, remove stems by pulling from top.

Place peppers in high speed blender or food processor, add in sun-dried tomatoes, nutritional yeast and basil leaves, process until smooth.

Add in vegetable broth and process 4 to 6 seconds.

Season to taste with salt and pepper.

Toss noodles in sauce, plate and tear washed and dried basil leaves over pasta and serve.

Optional for non-vegans- sprinkle with grated Parmesan.