Preheat oven to 450. Wash, de-stem and seed red peppers. Cut each pepper into quarters. Rub with olive oil, salt and pepper on all sides. Lay on baking sheet and roast for about 20-25 minutes until peppers are blistering. Flip and broil for about 2 minutes more. Remove from heat and let cool. Cut into slices.
Meanwhile, bring water to boil. Add package spaghetti noodles and cook to package directions.
In high speed blender or food processor combine cashews, nutritional yeast, garlic powder and salt to taste. Blend for about 30 seconds or until a fine meal.
Once noodles are cooked, strain and drizzle with a tad of olive oil to prevent noodles from clumping. Toss in hummus, roasted red peppers and fresh basil. Sprinkle with vegan parmesan.