Add the Canned Fire Roasted Diced Tomatoes, Rosted Red Bell Pepper and Nutritional Yeast in a blender jar. Pulse it until smooth. Keep it aside.
In a heavy bottom pan, add olive oil on medium flame. let it heat up.
Next add in the oregano, red chili flakes, freshly cracked black pepper, garlic, green chilies, onions, fresh basil and salt. Sauté on medium flame until onions start to turn brown.
Next add in the prepared tomato and bell pepper sauce.
Once it starts to simmer, add the cheese's and let them melt evenly.
Once they melt, add in the milk, and let the sauce simmer.
Now add the heavy cream, check for salt and you are done.
To make Pasta with this sauce on the same day, Boil one box of pasta as per the instructions. Drain them and add them to the sauce. Top it with some parmesan cheese and more fresh basil and serve with the side of garlic bread.
To freeze the sauce for later use, let the sauce completely cool down. Add this sauce to a freezer safe container and enjoy it within a month of freezing.