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Bring a large pan to high heat with the olive oil add add the onion and capsicum with 1 tsp of the sea salt flakes. Sauté for 5 - 7 minutes or until capsicum and onion is well browned.
Add the tomato paste, chilli flakes and garlic and sauté for a further 2 minutes then turn off the heat. Allow this to cool for 5 minutes so it's not super hot when you add it to your blender.
Add the capsicum mixture to a high speed blender along with the nutritional yeast, soaked cashews, another tsp of sea salt and the soy milk. Blend for 1 - 2 minutes or until the mixture is super smooth.
Cook the pasta until al dente, reserve ½ cup pasta water then drain. Add the drained pasta back to the pot and pour over the creamy capsicum sauce with the half cup of pasta water. Continue to stir until the sauce is silky smooth and the pasta is well covered in the sauce. If the sauce happens to be a bit too runny for your liking just pop the pot back on the stove for a few minutes to help the liquid absorb into the pasta.
Serve with some fresh basil and enjoy!