Step 1

Preheat oven to 350°F.

Step 2

Rinse and drain cashews from the soaking water, then add to a high powered blender with pumpkin puree, almond milk, nutritional yeast, lemon juice, tomato paste, tapioca starch, garlic and onion powder, sea salt and white pepper. Blend until really smooth.

Step 3

Bring a large pot of water to a boil (lightly salt the water if desired). Pasta will take 14 minutes to cook to al dente. Add in broccoli florets with 4 minutes left.

Step 4

Meanwhile, heat 1 teaspoon of olive oil over medium heat and sauté onion for 2 minutes. Add minced garlic and chili flakes, turn heat down to medium-low, and cook for another 1 minute until the mixture is softened and fragrant. Remove the pan from the heat.

Step 5

Drain pasta and broccoli. In a 9" x 9" baking dish, pour a little bit of cheese sauce in the dish to coat the bottom. Place shells in 3 rows of 5.

Step 6

Mince broccoli florets and combine in the pan with onions, garlic, and chili flakes, along with half of the remaining cheese sauce. Stir to coat everything well with sauce. Then stuff into shells. Pour remaining cheese sauce over the top. Sprinkle with bread crumbs and paprika. Bake uncovered for 10 to 12 minutes. Serve immediately.