In a large pan, add the oil and heat on medium. Add garlic cloves, stir and cook till they are golden 2-3 minutes, or use roasted garlic cloves and continue to the blend step.

In a blender, add powdered cashew, roasted or golden garlic, water, salt, chipotle hot sauce(or chipotle peppers and hot sauce) and blend until smooth.(It will be a thin cream)

Prepare pasta according to instructions. Reserve some of the water.

In the pan with the oil, add sliced/chopped veggies. We used sliced red and green bell peppers and a few cherry tomatoes. Cook on medium till the veggies are half done.( 3-4 minutes).

For Oil-free version, saute the veggies in water or vegetable broth.

Add the pasta and cashew cream, mix well and cook on low until the cream starts to bubble and thicken.

The cream will start thickening very quickly after this point.

Taste and adjust salt and spices. Add a few Tablespoons of the pasta water to adjust sauce if needed.

Take off heat.

Serve hot topped with halved cherry tomatoes, some dried basil and nutritional yeast sprinkle.