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Cook the pasta according to the packet instructions.
Blend the cashews, nutritional yeast and soy milk and set aside.
To a large pan on medium heat, add the olive oil and onions. Cook for 5 minutes covered.
Add the capsicum, garlic and sundried tomatoes, reduce the heat and cook covered for 10 minutes, stirring regularly.
Add the butterbean, tomato paste, spices, salt and pepper. Cook for 2 minutes, stirring regularly. Stir in the cashew cream.
Add the pasta, spinach, lemon juice, and parsley, and stir until the spinach is just wilted.