Arrange red capsicum, carrot and onion on a baking tray and sprinkle with one tablespoon of olive oil. Cook in the oven at 180°C for ten minutes. Boil plenty of water in a deep pan with salt.
Add one tablespoon of olive oil and the fusilli and cook till al dente (cooked, but still firm to the bite). Drain and refresh in cold water.
Stir in one tablespoon of olive oil. Remove the vegetables from the oven and purée with a little water in a blender. Heat two tablespoons of olive oil in a pan; add garlic, vegetable purée, tomato purée, salt, white pepper powder and half a cup of water and simmer for five minutes.
Add the boiled pasta and mix well. Stir in the fresh cream and the dried basil. Transfer to a serving dish, garnish with fresh parsley and serve hot.