Bake the pepper for 40 minutes at 200°C/400°F. When the skin is blackened, take them out, leave to cool down, and clean them, peeling them off and getting rid of the seeds.
Meanwhile, boil the cashews and carrot for 15 minutes.
Prep the sauce. In a food processor, blend the drained cashews, carrot, butter, nutritional yeast, miso paste, mustard, fire cider, water, salt, onion and the roasted red pepper flesh.
Cook the pasta following instructions. Once the pasta is ready, drain and return to the pan along with the sauce. Cook for 5mn while stirring. Add a handful of rucola, a few basil leaves, and serve with freshly ground pepper.