Preheat oven to 180C.
Add all pasta bake ingredients to a large casserole dish then mix until evenly distributed.
For the cheese sauce, drain the cashews and add to a blender with the rest of the ingredients except the vegan cheese. Blend until extremely smooth.
Add cashew mixture to a small saucepan with the vegan cheese. Bring to a boil for 3 minutes or until thickened and the cheese melts.
Pour cheese over pasta bake in casserole dish.
Place casserole dish in oven for 20 minutes or until cheese has turned golden and the capsicum in the pasta bake is cooked.
Remove from oven then garnish with spoonfuls of basil pesto and fresh basil leaves. Serve warm.