Raw cashews are the base of this velvety smooth sauce. (A high-speed blender will yield you the creamiest results.) Nutritional yeast and tomato paste provide rich umami flavor to this easy vegan dinner.
Place cashews in a small bowl, cover with 3/4 cup warm water and let soak for 30 minutes. Drain the cashews and rinse.
Meanwhile, bring a pot of water to a boil. Cook pasta according to package directions. Just before the pasta is ready, reserve 1 cup of the cooking liquid. Drain the pasta.
Place the cashews, lime juice, nutritional yeast, tomato paste, paprika, salt and cayenne in a high-speed blender; blend on the highest setting until smooth and creamy, 2 to 3 minutes, scraping down the sides once or twice. Thin the sauce with the reserved cooking liquid, if necessary.
Transfer the pasta to a bowl. Toss with the cashew sauce, chiles and cilantro.
To make ahead: Refrigerate for up to 2 days. Reheat before serving.
4 fat, 1 starch, 1 vegetable