Coat tomatoes and red peppers with 3 TBLS of olive oil and salt. Mix well.
Sautte in pan until tomatoes and peppers are blistering and browning and cooked though. Reduce heat. Keep all juices and seeds.
Drain cashews. Discard water.
Add cashews, nutritional yeast, salt, 1/3 cup water, tomato paste, garlic and rest of olive oil to blender and blend until smooth.
In a large pot, salt water and boil for pasta. Once boiled, add pasta.
Once pasta is done, drain but make sure to reserve a bit of pasta water to add into sauce to make it even creamier.
Add pasta back to pot, add tomato and pepper mixture, salt, pepper and pour sauce slowly to coat. Make sure not to add all the sauce. If you want more, you can add later.
Add basil and mix. Salt and pepper to taste.