Wash and dry red bell peppers. cut off tops and remove seeds.
Brush outside of peppers with olive oil and place on a foil lined baking sheet. Broil for about 10-15 minutes (flipping once) or until skins have black charred spots and peppers are soft. (You may also use a BBQ grill to do this instead).
Place red peppers in a food processor or blender with Italian seasoning, salt and pepper to your liking. and blend on high until sauce is your desired consistency.
Make the Spaghetti
In a large skillet, heat up the 2 tablespoons of olive oil on medium high heat. Add onions and saute until soft.
Add ground beef and garlic. Cook until beef is browned. Drain grease.
Add the red bell pepper sauce and the optional cashew cream (this gives is a creamy texture as if you added cheese to the sauce without using dairy).
Heat the sauce until it reaches a simmer, reduce heat. If sauce is too thick (sometimes happens when you add cashew cream), add water 1/4 cup at a time until it reaches the desired consistency. Simmer for about 3-5 minutes.