Soak the cashew-peanut mix overnight (about 10 hours or 600 min.) In the broth. The next day, finely puree the cashew-peanut mix in the broth with the blender. Season with salt and pepper.
Clean the bell pepper, cut in half, remove the seeds and cut the bell pepper into pieces about 1cm in size. Wash and clean the zucchini, cut in half lengthways or, depending on size, quarter and thinly slice. Peel off the shallot, cut in half and cut into strips Heat in a pan and simmer the vegetables in it for about 8-10 minutes. Season with salt and pepper.
Cook the spelled spaghetti in plenty of boiling salted water according to the instructions on the package, drain, drain and mix with the vegetables. Fold in the cashew peanut puree and mix everything together well. Arrange the spaghetti with vegetables and cashew peanut sauce on plates and serve sprinkled with parsley. If you like, you can sprinkle some Parmesan on top.