In the instant pot, turn on saute mode and melt coconut oil.
Add the onion and cook until browned and translucent. About 5 minutes.
Stir in the garlic and allow it to get fragrant, about 1 minute.
Mix in the spices and red pepper flakes.
Add the pasta, water, and tomato sauce. You want the water to come to about the top of the pasta, make sure it's level too to ensure it's all cooked.
Cancel the saute mode, and place the cover on the instant pot.
Turn the pin to sealing, and hit the manual button. Set time to 5 minutes and make sure pressure is on high.
Once the 5-minute timer is done, manually release the pressure.
Remove the lid and stir in the black beans, cashew cream, and the nutritional yeast.
Serve fresh, or allow to cool then place in an air-tight bowl in the refrigerator for up to one week.