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Preheat the oven to 450°F and line a medium baking sheet with parchment paper. Add the red peppers, onion, and garlic cloves onto the sheet pan, drizzle with olive oil and a generous sprinkle of kosher salt, and toss to coat. Roast the peppers and aromatics for 25-30 minutes or until the peppers and onions are slightly charred.
In parallel to roasting the peppers and aromatics, make the pasta according to the package instructions. Before draining, reserve ¼ cup of pasta water, and then return the drained pasta to your pot along with the butter or olive oil. Stir to coat and cover.
Once the aromatics are done roasting, dump the peppers, onions, and any juice into a high-powered blender, along with the cashew milk, reserved pasta water, tomato paste, oregano, red pepper flakes, and kosher salt. Blend on low for 30 seconds, then ramp the speed up to medium and blend the sauce until creamy and smooth, about 2-3 minutes total.
Pour all of the sauce over the pot of pasta, turn the stove on medium-low, and stir to coat the pasta until the sauce clings, about 3-4 minutes. Adjust for salt and serve the pasta with a generous handful of finely grated parmesan.