12 ounces dried spaghetti
3 tablespoons extra-virgin olive oil, divided
1 (12-ounce) jar roasted red peppers, drained
2 garlic cloves
1 cup almond milk
1/2 cup cashews
2 tablespoons nutritional yeast
Pinch red pepper flakes
Kosher salt
Freshly ground black pepper
Preheat the oven to 400 F.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions, just until al dente. When the pasta is done, drain the pasta and reserve about 1 cup of the cooking water. Return the pasta to the pot and toss with 1 tablespoon oil.
While the pasta is cooking, combine the roasted peppers with the remaining 2 tablespoons olive oil, garlic, almond milk, cashews, nutritional yeast, and red pepper flakes in a blender. Process to a smooth purée. Season with salt and pepper to taste.
In a large skillet or saucepan, heat the purée over medium-high heat. Add the pasta and cook, tossing to coat the pasta, for a few minutes. Add a bit of the cooking water if needed for the sauce to coat the pasta. Serve hot.