Cook pasta in boiling salted water until al dente.

Drain pasta, rinse with cold water, and drizzle with oil to prevent sticking.

Cut cauliflower into small florets and soak in boiling water.

Roast diced red bell pepper in a skillet until lightly softened.

Roast drained cauliflower florets in the same pan until firm and cooked.

In a large pan, heat olive oil and roast cashew nuts until golden and crisp.

Add chopped garlic to the pan and fry until golden brown.

Add mixed herbs, chili flakes, salt, and pepper to taste.

Add roasted red bell pepper and cauliflower to the pan and toss well.

Add cooked pasta to the pan and mix well on high heat.

Check the salt and spices and adjust according to taste.

Transfer to a serving bowl and serve hot.