Creating this delightful Vegan Red Pepper Pasta involves the following steps:

1. Roast the Peppers: Preheat your oven to 425°F (220°C). Cut the red bell peppers in half, remove seeds, and place on a baking sheet. Roast for 25-30 minutes until the skins are charred.
2. Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
3. Prepare the Sauce: In a blender, combine the roasted red peppers, soaked cashews, minced garlic, vegetable broth, olive oil, red pepper flakes, oregano, salt, and pepper. Blend until smooth and creamy.
4. Heat the Sauce: In a large pan, pour the blended sauce over low heat. Allow it to warm up, stirring occasionally to prevent sticking.
5. Combine Pasta and Sauce: Add the cooked pasta to the sauce, tossing gently until the pasta is well coated.
6. Adjust Seasoning: Taste the mixture and add more salt, pepper, or red pepper flakes based on your preference.
7. Serve: Remove from heat and garnish with fresh basil and nutritional yeast if desired.

With these steps, you will have an amazing Vegan Red Pepper Pasta ready to enjoy!