Roasted Red Pepper Pasta

Preheat the oven to 375 degrees F; slice the peppers into strips, quarter the onion, and peel the garlic. 2. Roast the veggies 15-20 minutes until tender and lightly browned. 3. Meanwhile cook the pasta al dente and drain. 4. Blend the roasted vegetables with the milk, cashew butter, nutritional yeast, seasonings, and cornstarch until smooth. 5. Simmer the sauce in a skillet about a minute, stirring, until thickened. 6. Adjust seasonings, stir in the pasta, and garnish with fresh herbs.