Creamy red pepper and cashew pasta

Name: Creamy red pepper and cashew pasta
Ingredients: 100g/3½oz cashew nuts, soaked in water covered in the fridge for at least 4 hours; 200g/7oz mushrooms, sliced; 300g/10½oz whole baby plum tomatoes; 1-2 tbsp olive oil, plus extra for drizzling; 2 tsp mixed Italian herbs; 180g/6oz roasted red pepper from a jar, drained; 100g/3½oz sundried tomatoes in oil, drained; 3 large garlic cloves (or 4 small); 200ml/7fl oz just-boiled water; 100ml/3½fl oz soya cream; 1 tbsp nutritional yeast; 280g/10oz spaghetti or pasta of your choice; salt and freshly ground black pepper.; fresh parsley, chopped, to garnish (optional)