Heat the broth or water in a large saucepan over medium-high heat. Add the garlic and stir-fry until it begins to turn blonde and is fragrant.
Add the red pepper flakes, oregano and salt and stir-fry for a minute.
Add the beans and a cup of water. Let the mixture come to a boil. Lower heat to a simmer and let the beans cook with the garlic and oregano for about 10 minutes.
Transfer the bean mixture to a blender or food processor, add soaked cashews and nutritional yeast, and blend until smooth. Add water as needed to reach desired consistency.
Pour the sauce over cooked pasta.
For extra flavor, color and nutrients, dice and saute peppers, onions, and spinach to top off the dish.
Notes
For a cheesier flavor, stir in 1-2 tablespoons of nutritional yeast after removing sauce from heat.