If making cashew cream, soak 1 cup raw cashews in hot water for 30 minutes. Drain and blend with ½–¾ cup water, pinch of salt, and 1 tsp lemon juice until silky. Set aside.

Chop onion, mince garlic, chop roasted red peppers, and measure spices.

Bring a large pot of water to a boil. Salt generously (it should taste like sea water). Add 400 g pasta and cook 1–2 minutes less than package directions (aim for al dente). Reserve 1–2 cups pasta water, then drain pasta.

Heat 3 tbsp olive oil in a large wide skillet over medium heat. Add the diced onion with a pinch of salt and sweat gently 6–8 minutes until soft and translucent.

Add minced garlic and cook 30–45 seconds until fragrant (do not brown).

Stir in 3 tbsp tomato paste and 2 tbsp red pepper paste (if using). Cook, stirring, 1–2 minutes to caramelise/toast the paste — this removes raw acidity and deepens flavour.

Add chopped roasted red peppers and stir to combine.

Add 1 tsp smoked paprika, ½ tsp cumin (optional), ½ tsp dried oregano, 1 tsp sugar, a grind of black pepper, and 1–1½ tsp salt (adjust later). Stir.

Pour in ½–¾ cup cashew cream (or plant cream) and start with ⅓ cup reserved hot pasta water. Bring to a gentle simmer and taste; adjust salt, sugar, and acidity. If sauce is too thick, add hot pasta water, 1 tbsp at a time, until you reach a glossy, pour able consistency.

Add drained pasta to the skillet (or return sauce to the pasta pot). Pour the sauce over pasta. Add lemon juice and ½ cup chopped parsley (plus dill/mint if using). Toss vigorously for 1–2 minutes, adding reserved pasta water as needed to emulsify the sauce so it clings to noodles.

Finish with a drizzle of extra-virgin olive oil and another crack of black pepper.

Serve immediately in warm bowls. Top each portion with optional crumbled vegan feta, a sprinkle of sumac or lemon zest, and toasted pine nuts or sliced olives. Offer lemon wedges and chilli flakes at the table.