Step 1

1 Bring a large pot of water to a boil over medium-high heat

Step 2

2 Add the cashews and boil for 8 minutes

Step 3

3 Add the sun-dried tomatoes, and boil for 2 minutes more

Step 4

4 Use a slotted spoon to scoop out the cashews and tomatoes; transfer them to a blender (preferably a high-powered one such as a Vitamix), along with 2 cups of the cooking water

Step 5

5 Add 1 teaspoon of the salt to the remaining water in the pot

Step 6

6 Once the water returns to a boil, add the pasta shells and cook according to the package directions until tender

Step 7

7 Drain

Step 8

8 While the pasta is cooking, add to the blender the cornstarch, nutritional yeast, miso, if using, the basil, garlic, smoked paprika, crushed red pepper flakes and the remaining 1/2 teaspoon of salt

Step 9

9 Blend on HIGH for about 2 minutes, to form a very smooth sauce

Step 10

10 Pour the sauce into the now-empty pasta pot, then place over medium-high heat

Step 11

11 Cook, stirring, until the sauce begins to thicken, scraping the bottom and sides of the pot and watching for splatters and pops

Step 12

12 (Use a splatter guard, as needed

Step 13

13 )

Step 14

14 Reduce the heat to medium and stir in the cooked pasta; keep stirring until the sauce becomes thick and gooey, 2 to 3 minutes

Step 15

15 Taste, and add more salt, as needed

Step 16

16 To serve, chop some of the extra cashews

Step 17

17 Divide the mac and cheese among serving bowls, and top with chopped cashews, basil, red pepper flakes, pumpkin seeds and black pepper