Soak the raw cashews or macadamia nuts in a medium bowl covered with water for 6–8 hours, then drain and pat dry.

In a high-speed blender, combine the soaked nuts, chopped red bell pepper, and 1 cup of water. Add nutritional yeast (or Parmesan), salt, onion powder, turmeric, and optional nutmeg.

Blend on high speed for 1–2 minutes until the mixture is completely smooth and creamy.

Pour the blended sauce into a medium saucepan and heat over medium for 5–7 minutes, stirring frequently.

While the sauce is heating, boil salted water and cook pasta according to package instructions until al dente.

Drain the pasta and add it to the saucepan with the creamy sauce, tossing until evenly coated.