Bring a large pot of salted water to a boil and cook pasta according to package directions.
In medium sauce pan, melt butter over medium heat. Add shallots and saute 2 minutes or until lightly golden. Add garlic and saute 30 seconds.
Stir in flour, then milk and whisk constantly for 1 minute.
Add salt and pepper to taste and cook until thickens. Reduce heat to medium low, stir in Veggie Ranch Dip and sliced roasted peppers. Cook 5 minutes then let sauce cool.
Pour mixture into a food processor and blend for 1 minute until smooth.
Return sauce to pot, add cooked linquine, and toss to coat evenly. Reheat on low, cooking about 3 minutes to blend flavors.
Serve immediately and garnish with remaining red peppers and chopped fresh basil.