Pasta with Creamy Italian Sweet Pepper Sauce

I bought a few Italian sweet red peppers at the farmers market last week.  I hadn't cooked with them before, but they looked so fresh and tempting.  They are similar to a bell pepper, only longer and more narrow.  And they taste even sweeter than its bell pepper counterpart.  I first thought about stuffing them with goat cheese and then roasting them.  Then I got a little addicted to the goat cheese one morning and promptly ran out.  Oops.  So, a new sauce emerged. 

3 Italian sweet red peppers
1 large clove of garlic
Salt
Chili powder
1/4 cup reduced fat cream cheese
1/2 cup fat free milk
Freshly torn basil leaves (about 6)
Whole wheat pasta cooked al dente

Add the peppers (deseeded and trimmed), garlic, and a pinch of salt to a food processor.  Process until smooth.  Remove the pepper mix and add to a medium sized skillet over medium to high heat.  Add a dash of the chili powder to offset the sweetness of the peppers.  Then add the cream cheese and milk.  Continually mix well and cook for about 5 minutes.  Toss with the pasta and add the torn basil on top.  Serve while hot.