Soak the raw cashews in water for 6 to 8 hours, then drain and rinse.

Slice the red bell pepper into quarters, removing stem and seeds. Roast under a broiler at 400°F for about 15 minutes for deeper flavor.

In a blender, combine the soaked cashews, sliced red pepper, water, nutritional yeast, salt, onion powder, ground turmeric, and nutmeg. Blend on high until smooth.

Pour the blended sauce into a saucepan and heat over medium for about 5 minutes, stirring gently.

Cook the pasta in salted boiling water according to package instructions until al dente, then drain.

Combine the drained pasta with the sauce in the saucepan, tossing gently to coat. Add water if the sauce is too thick.

Adjust seasoning as needed, serve hot, and enjoy with toppings like herbs or additional nutritional yeast.