Place the whole red pepper on the flame and let
it roast until charred. Keep flipping and rotating until roasted from all sides
and releases its juice. Turn off the flame and let it cool down. Peel the burnt
skin roughly and chop the red bell pepper. Keep it aside.
Now, melt vegan butter in a sauce pan and add garlic
clove, oregano and basil. Let it cook for few seconds.
Toss in onion and saute until translucent.
Now, toss in chopped red bell pepper and cook
for a minute.
Add the vegetable broth and water. Let it cook
until few boils.
Turn off the flame and let it cool down. Blend
the soup in the blender.
Now, pour back the blended soup in the same
saucepan and turn on the flame.
Add, dry pasta to it and cook until pasta if al dente. (soft but not mushy).
Turn off the flame and stir in cashew cream,
salt and pepper.
Serve immediately with sriracha sauce and top it
with more cashew cream if desired.