Step 1

Add the cashews to a bowl and cover with hot water. Set aside to soak.

Step 2

Cook the pasta in well-salted water according to package directions for al dente. SAVE 2 cups of the pasta cooking water before draining.

Step 3

Meanwhile, heat 1 tablespoon oil over medium-high heat in a large skillet. Add the vegan ground beef and cook, breaking it up with a wooden spoon, until crumbled and browned, about 5 to 6 minutes. Transfer to a bowl and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of oil over medium heat. Sauté the onions, garlic, and peppers until soft, about 4 to 5 minutes. Add the oregano, paprika, salt, pepper, and poultry seasoning and sauté until fragrant, about 1 minute.

Step 5

When the peppers are almost done, drain and rinse the soaked cashews. Add them to a high-speed blender with 1 cup of fresh water. Blend until smooth and creamy.

Step 6

Add the cashew cream and nutritional yeast to the skillet with the peppers. Stir well to combine.

Step 7

Add the cooked vegan ground beef back to the skillet. Stir to combine. Add some of the pasta cooking water until the desired consistency is reached. If it's too thin, continue to cook on medium heat until thickened.

Step 8

Taste and adjust seasonings to your liking. Serve immediately.