If you don't have a high-powered blender (like a Vitamix), you will need to soften the cashews first. To soften, boil water in a small pot and remove from heat. Add cashews and cover for 20 minutes. Set aside.
Place pasta in a large pot of salted boiling water. Cook until al dente (usually 8-10 minutes). Drain, drizzle with oil and set aside.
Heat oil in large pan over medium heat. Add onion and sauté until translucent, about 3-4 minutes. Add garlic, crushed red pepper, smoked paprika, oregano, and parsley. Sauté for 30-60 seconds until fragrant. Now stir in the tomato paste and cook for 30-60 seconds. Remove from heat.
Drain and rinse cashews (discard soaking water). In a blender, add the cashews, cooked onions and garlic, then add the broth, soy milk, roasted peppers, lemon juice, nutritional yeast, and salt. Blend until smooth, about 1-2 minutes.
Pour sauce back into the pan. Cook for 4-5 minutes on medium heat, until sauce slightly thickens up. Stir often to prevent burning (turn heat lower if necessary). Taste for seasoning, and add more if needed.
Now add the pasta into the pan and gently toss to coat. Warm pasta in sauce for a few 1-2 minutes. Remove from heat, toss with fresh basil and serve. Top with fresh-cracked pepper, and vegan parmesan. Enjoy!