Cook the pasta in salted water until al dente as per the cooking instructions, drain (retaining 200 ml of cooking water for the sauce), set aside.
Sauté the shallot and garlic in olive oil. Add the tomato puree and cook for approx. 2 mins. Add the chopped tomatoes, olives, capers, oregano, balsamic and reserved pasta water, simmer the sauce for approx. 10 mins., season.
Mix the cashew butter with the yeast and water, season.
Place the drained pasta in the prepared dish along with the yeast flakes and sauce, mix together, dot the topping over the pasta, sprinkle with hemp seeds.
Bake for approx. 10 mins. in the centre of an oven preheated to 200°C.