Cook the pasta. Start a large pot of lightly salted water to boil for the pasta and cook according to package instructions. Reserve about 3/4 cup cooking water. Drain and set aside.
Sauté the veggies. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add diced onion, bell peppers, and chopped garlic. Sauté veggies for about 6-7 minutes.
Drain soaked cashews and add to the blender with broth, Frank’s Red Hot, garlic powder, onion powder, nutritional yeast, salt, and pepper. Blend on high for at least at minute.