Step 1

Fill a large pot with at least 4 liters of pasta and add 1 tbsp of salt. Bring to a boil. Add your pasta and cook for 1 minute less than what it says on the packaging. Stirring occasionally. Once ready, remove from the heat and preserve 3 cups of pasta water. Then, drain the pasta and add a drizzle of olive oil to prevent sticking. Set aside.

Step 2

To a pot, or a cast-iron skillet, heat 2 tablespoons olive oil. Once hot, add the diced onion and a pinch of salt and cook on for 5-6 minutes. Make sure to cook on medium heat, so you don't burn it!

Step 3

Next, add red chili flakes, tomato paste, and minced garlic and cook for 2-3 minutes, stirring often.

Step 4

Add 1 cup of pasta water, and a few cracks of freshly ground black pepper. Simmer on low heat for 4-5 minutes.

Step 5

In the meantime, prepare the cashew cream. Add drained cashews to a blender, alongside 1 cup of pasta water. Blend on high until smooth and creamy. Pour into the sauce and mix well.

Step 6

Add the cooked pasta and nutritional yeast into the sauce and stir until well coated. Cook for 2-3 minutes, adding more pasta water as needed to keep it creamy.

Step 7

Serve immediately. Top with cheese of choice and some fresh basil ( all optional) and enjoy!