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In a heat-safe bowl, cover the cashews with boiling water and let them sit for 30 minutes to soften. Drain and set aside.
Cook the pasta according to the packet instructions.
Prepare the cashew cream: In a blender, add the cashews, nutritional yeast, and soy milk, and blend until perfectly smooth.
Prepare the sauce: Add olive oil and onions to a large saucepan on medium heat. Cook for 5 minutes covered.
Add the red bell pepper and sun-dried tomatoes, reduce the heat, and cook covered for 10 minutes, stirring regularly.
Add the garlic, tomato paste, cajun spices, smoked paprika, butter beans, and a pinch of salt and pepper. Cook for 2 minutes, stirring regularly. Stir in the cashew cream and cook for a further 2 minutes to allow the sauce to thicken.
Assemble: Add the pasta, spinach, parsley, and lemon juice to the pot and stir until the spinach is just wilted. Adjust salt and pepper to taste and enjoy!