Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Place the tomatoes and garlic cloves in a baking dish, drizzle in the olive oil and bake in the oven for 30 minutes until blistered and tender.
Once the tomatoes are done baking, in a high speed blender or food processor combine the cashews, tomato paste, roasted tomatoes, garlic cloves, chili flakes and salt. Blend for a few minutes until the sauce is completely smooth and there are no bits of cashew left.
In a large skillet on medium heat add the zucchini noodles, half of the sauce and sprinkle with salt. Cover the pan and let everything cook for 8-10 minutes depending on the thickness of the noodles. Add more sauce if required. The zucchini should be cooked through but still crisp, make sure you don't overcook them otherwise it will turn to mush. If you are adding in chicken, spinach etc add it in with about 2 minutes left of cooking time just so that it warms through.
Serve the pasta topped with fresh parsley, basil or chili flakes. Enjoy!