First, break down the red peppers and coat with olive oil. Then, broil, roast or grill until the skin is charred. This should help it slide off easily. Mix the peeled red peppers with a few cashews, tamari sauce, onion powder, garlic powder, nutritional yeast and a bit of salt. Cover the mixture with water and puree in a high speed blender.
Prepare a portion of brown rice pasta to just-before-al-dente.
Add the blender mixture to a hot frying pan with a shot of olive oil. Allow to bubble and reduce until slightly thickened. Then, add a scoop of the starchy pasta water and the noodles. Continue to simmer until the pasta is finished cooking.
It's a very rich and savoury-sweet dish. I love it!