Your cashews will ideally need soaking before starting this dish, but it can be done without the soaking if you like. Obviously it will make the recipe a lot quicker. Soaking makes the cashews softer and therefore the sauce creamier.
Begin by cutting your capsicums in half lengthways and coating the outsides of them with some extra virgin olive oil. Place them on a tray and under a hot grill. Leave them to blister and blacken, checking regularly. Once nice and black, remove and pop them in a bowl and cover with a plate to let them sweat a little for 5 minutes.
Now take the capsicums and peel off the blackened skin. It won't all come off perfectly but that’s fine if some still sticks. Place 4 of the capsicum halves (this will leave you 2 halves aside still) into a blender with the lemon juice, cashews, nutritional yeast, garlic, extra virgin olive oil, salt, pepper and water. Blend till smooth and creamy. Set aside.
Bring a large pot of water to the boil and then add the buckwheat pasta. Cook till tender and then drain keeping about 3 tablespoons of the pasta water. While the pasta is cooking add the pine nuts to a small saucepan and toast till slightly golden on a medium heat for a few minutes then set aside.
Place a large deep dish pan onto a low - medium heat and then pour in the creamy capsicum sauce and add the pasta with the little bit of pasta water (this helps loosen the sauce a little). Stir through till warmed then you are ready to serve.
Roughly dice up the remaining capsicum then divide the pasta between two bowls and top with toasted pine nuts, capsicum, generous handfuls of rocket and a drizzle of extra virgin olive oil.
Please note, you can also top this pasta with added protein such as quality prosciutto, chicken or even some feta would be lovely.