Combine the potato, carrot, cashews, and red pepper in a large saucepan and add enough water to cover the ingredients. Bring to a boil over high heat, then reduce the heat to a simmer and cook for about 15 minutes until the vegetables are tender and falling apart.

Drain the cooked vegetables and cashews, then transfer them to a blender. Add the vegetable broth, nutritional yeast, lemon juice, salt, paprika, and black pepper. Blend on high until the sauce is completely smooth and creamy.

Cook the pasta in a large pot of generously salted water according to the package instructions.

While the pasta is boiling, heat the olive oil in a large pan over medium heat. Sauté the garlic and jalapeño for about 2 minutes, stirring often, until they are fragrant and lightly browned.

Pour the blended sauce into the pan with the aromatics and stir until the mixture is bubbling, about 2 to 3 minutes. Reduce the heat to low to keep the sauce warm while the pasta finishes.

Drain the pasta and add it directly to the pan. Stir until the pasta is thoroughly coated and the sauce has reached your desired consistency—if it seems too thick, splash in a little extra broth or water. Stir in the cumin or garam masala and adjust the salt to your preference.

Serve warm, garnished with freshly chopped cilantro or parsley.