Preferably the night before soak your cashews, but if you forget or don't have time you can put them in a small bowl with boiling water, this will help to soften them quickly.
Chop the garlic, onion, tomatoes into quarters. Chop half of the basil, and put on oven tray. Drizzle with oil, give a shake, and add some salt and pepper for seasoning as required.
Put your pasta on to cook in a pot of boiling water
After 10 minutes in the oven, give your tomato mix a shake and put back in for another 15 minutes.
Once the cooking time is done bring out your tomato mix and put into a high speed blender with the drained cashews, more basil, nutritional yeast. Give this a blast to make into a paste.
Drain your pasta and mix in the tomato paste. Add more salt and pepper to taste. At this point I added a dollop of oatly creme fraiche, this is my favourite thing at the moment for creamy dishes. It is a total additional ingredient but I find having a tub of it in the fridge is great for meals like this.
I served this with a large serving of steamed kale and spinach and it was very filling.