Begin by boiling a large pot of salted water. Once boiling, add rigatoni and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, then drain and set aside.

In a blender, combine roasted red peppers, soaked cashews, garlic, nutritional yeast, and olive oil. Blend until smooth and creamy, adding reserved pasta water if the sauce is too thick.

Preheat your oven to 400°F (200°C). On a nonstick sheet pan, place halved tomatoes, drizzle with olive oil, salt, and pepper. Roast for 10-15 minutes until blistered.

Add the cooked rigatoni to the bowl with the creamy sauce and toss gently to coat. If too thick, stir in reserved pasta water gradually.

Serve immediately on plates, garnishing with chives and basil. Enjoy your meal!