Mix the cashew nut with a pinch of salt in a blender until it is smoothe like butter (about 10 minutes).
Cook the pasta for one minute less than indicated on the package. (The pasta will cook for an extra minute later, in the frying pan.)
Meanwhile, heat a tablespoon of olive oil in a large frying pan on medium heat.
Add the onion, garlic, ginger, red bell pepper, red chili pepper and a pinch of salt while stirring until the red bell pepper softens (about 8 minutes).
Mix the cashew butter with the tomato sauce.
Pour the cashew tomato sauce mix into the frying pan and turn the heat to low heat.
Once the sauce begins to bubble, put the pasta in the frying pan.
Add a half teaspoon of ground black pepper.
Cook for 1 more minute.
Top with fresh cilantro and pine nuts.