Roasted peppers for pasta

I love the recipes that arrive as a bonus. So simple, so unforgettable, so appetizing, so unexpected. I love recipes that are created through a question: "What if?" What if I make a pasta sauce with the roasted peppers, that are sitting on the counter? Was my question. It was fall and I was buying kilos of red, sweet peppers each time I go to the farmers' market. I love them roasted. A wonderful addition to already colorful fall breakfasts; with some olive oil, homemade vinegar, sea salt, garlic and thyme (fresh or dried). That time, one of those gorgeous days in Antalya, I washed the peppers, roasted them (in the oven, around 200 -400 Fahrenheit- degrees for about half hour) and left on the counter so that they could cool a bit. I was in a mood for pasta. I looked at the roasted peppers, they looked at me. I said, what if I turn part of these peppers into a sauce. It could be like a basic tomato sauce, with slight differences. I could use heavy cream, if I had some. I only had some labaneh ('labne' in Turkish, a lighter version of cream cheese). The decision is made: Some of the roasted peppers are peeled, cleaned and put in a blender. The pasta is cooked, then garlic is sauteed in a bit of olive oil, then the roasted pepper puree is added, then some labaneh, a little sea salt and freshly ground black pepper. Then they became 'one'; pasta, cheese, garlic, peppers. Then I ate a bowl full, with some roasted pinenuts. I loved it so much. I had another bowl. I felt guilty. Oh yes, I did feel guilty but it wasn't my fault. The sauce was so out of this world!