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To a blender, add the pumpkin purée, water, cashews, nutritional yeast, salt, smoked paprika, and ground chili. Blend on high speed for 15-20 seconds, or until smooth. Transfer to a bowl and set aside.
In a medium saucepan, add the sugar and 1 teaspoon of water. Heat over low-medium heat until the sugar starts to boil. Keep cooking until the sugar gets a light golden brown color and turn into a caramel. Add the crushed hazelnuts and stir to coat them with the caramel. Keep cooking and stirring for about 3 minutes, or until the caramel has melted again and coat the hazelnuts completely. Transfer to a plate and let it cool completely.
To the same saucepan, add the oil and the sliced mushrooms. Cook for 3-5 minutes, or until the mushrooms are tender. Deglaze with the soy sauce and cook for another 3 minutes. Next, add the caramelized hazelnuts back to the saucepan (hazelnuts should have hardened so you might have to break them into smaller pieces), stir and remove from heat.
Heat the tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the onion and garlic and sauté for about 5 minutes, or until soft.
In the meantime, cook the fusilli according to the package instructions. Drain and add to the skillet. Pour in the pumpkin sauce, stir to coat, and cook for 5 minutes, or until hot.
Divide the pumpkin pasta between serving bowls and top with the caramelized hazelnuts mushrooms. Serve immediately as is, or with sautéed greens or Brussel Sprouts on the side.
Pumpkin pasta and mushrooms will keep for up to 3 days in the refrigerator.