Soak the nuts in water for 6-8 hours, then drain and rinse them.

In a high-speed blender, combine the soaked nuts, roasted red bell pepper, water, nutritional yeast, onion powder, turmeric, and salt. Blend until smooth.

Heat the blended sauce in a pot over low-medium heat for 5-7 minutes, stirring occasionally.

Cook the pasta or spaghetti squash according to package directions in boiling salted water for 8-12 minutes. Drain and reserve some cooking water.

Combine the drained pasta with the sauce, tossing to coat. Stir in any optional add-ins if desired.

Taste and adjust seasoning as necessary. Serve immediately.