Add the paprika, tinned tomatoes, cashews, stock cube, oregano, salt + pepper and nutritional yeast (and chilli if using)
Bring to the boil then turn down heat and simmer for around 20 minutes
Turn off heat and use a food processor or blender (or hand-held blender) to whizz until smooth. Add more water if it's too thick, taste and adjust seasonings if necessary
Once the pasta has cooked, drain it and mix in the sauce
To serve:
Serve onto plates and scatter over fresh basil or parsley, and extra nutritional yeast
Leftover sauce keeps covered in the fridge for up to a few days and freezes well too