Directions:

• 1.

  In a medium pot or Dutch oven over medium heat, add the olive oil and onion and cook for 3-4 minutes, stirring occasionally, until the onion is semi-translucent.

• 2.

  Add the garlic and cook for 2-3 minutes.

• 3.

  Transfer the onion and garlic to blender. Add the soaked cashews, red pepper, nutritional yeast, tomato paste, cornstarch, salt, paprika, ground mustard, turmeric, and vegetable broth and blend until smooth.

• 4.

  Transfer sauce back to pot and cook until thickened, about 5 minutes.

• 5.

  Add pasta to the pot and stir until sauce is evenly distributed.

• 6.

  Top with smoked paprika and serve immediately.

• 7.

  Enjoy!