Step 2. Transfer the tomatoes, sweet potato, bell pepper, onion, and garlic to a large rimmed nonstick baking sheet. Toss with olive oil, paprika, onion powder, oregano, and salt. Roast for about 25 minutes, or until the sweet potato is tender.
Step 3. Drain the cashews. Transfer them to a high-speed blender. Add the roasted veggies, white beans, sriracha, nutritional yeast, and vegetable broth. Blend until smooth.
Step 4. Transfer the sauce to a large skillet and cook over medium heat until warmed through. Add the desired amount of al dente pasta. Season with salt, black pepper, and fresh lemon juice as desired.
Storage: Refrigerate Easy Vegan Pasta Sauce in an airtight container for up to 5 days. You can freeze the sauce on its own in a freezer-safe container, or mixed with al dente cooked pasta in single serve portions.