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In a large saucepan over medium heat, add your oil with your minced garlic & shallot. Sauté for 3-5 minutes or until it's softened.
Add your herbs, salt, and red pepper flakes and stir until combined. (If you like a little kick add the full tsp). Toast the spices for 60 seconds.
Add your tomato paste and stir well to combine with the shallot/herb mixture. Stir occasionally for 2-3 minutes to allow to tomato paste to deepen in color and flavor.
Add your red lentils, HALF of your veggie broth, and raw cashews. Turn up the heat to bring it to a near boil, then turn it down to simmer, covered, for about 20-25 minutes or until the lentils are fully cooked through.
Let the mixture cool for a few minutes before you put it into a high speed blender along with another cup or more of your veggie broth. Blend on high until it's smooth and creamy.
Make sure your original saucepan is free of leftover lentils/shallot. Add your sauce back to the pan along with your vodka. Let it simmer for 5-7 minutes, stirring occasionally to cook off the vodka.
Add your cooked pasta to the finished sauce. Serve in pasta bowls with shaved or grated parmesan, fresh black pepper, fresh basil or parsley - or whatever you like.