Roasted Red Pepper Sauce

3 red peppers (cut in half and take out seeds)
1 white onion ( rough chop)
4 cloves of garlic (smashed)
1 1/2 cups of coconut milk
1/2 cup chicken stock
2 tablespoons nutritional yeast
sprinkle of red pepper flakes (too taste)
salt and pepper to taste 
(If you want a thicker sauce then add corn starch or arrow root starch..but I think adding a little of pasta water works just fine. )
Extra virgin olive oil or grape seed oil

Roast peppers, onions and garlic at 500 degree oven 
salt, pepper and drizzle of evoo
cook 20 minutes
let cool and peel off skin of peppers
place peppers, onions and garlic in a blender.
add in coconut milk, nutritional yeast,  red pepper flakes, and chicken stock and blend until smooth.
Pour sauce into pot and heat on low until ready to serve. 

I made 8 ounces of rice pasta and a 1 lb. of Penna pasta and it was more than enough.  I placed both pasta's in a glass dish and coated heavily with the sauce and served with grilled chicken and a spinach and mushroom salad.    Family rated this sauce 5 stars.