Drain cashews and discard water. In a high-speed blender
process cashews, water, coconut milk, nutritional yeast flakes,
red bell pepper, onion, garlic, lemon juice, salt, cayenne until
smooth and creamy.
Pour sauce over pasta and stir to fully coat, add extra salt if
needed. Cook on low until thickened.
Serve immediately or transfer to a greased baking dish and bake
in a preheated oven at 350 degrees F. for 30 minutes.