Preheat the oven to 190°C (375°F). Lightly grease a baking dish with a splash of olive oil.
Cook the pasta in a large pot of salted boiling water until just al dente, about 1 minute less than package instructions. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped onion and diced bell pepper, sauté for 5-7 minutes until softened and fragrant, stirring occasionally.
Add the minced garlic and dried herbs to the skillet, cooking for an additional 30 seconds until fragrant.
Stir in the thawed and drained spinach, cooking for 2-3 minutes until wilted. Remove from heat and set aside.
In a blender, combine soaked cashews, coconut milk, tomato sauce, and a pinch of salt. Blend until smooth and creamy, about 30 seconds.
In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and the cashew sauce. Mix well until everything is coated evenly.
Transfer the pasta mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the top with vegan cheese if desired, and then evenly distribute the toasted panko breadcrumbs over the surface.
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the panko breadcrumbs and toast for 3-4 minutes, stirring frequently until golden and crispy. Sprinkle evenly over the pasta.
Bake uncovered in the oven for 20-25 minutes until bubbly and golden on top. If the top browns too quickly, tent with foil.
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh basil or oregano if desired. Serve hot and enjoy the cozy, satisfying flavors.