Step 1

Prepare the pasta according to the directions on the package, then set aside.

Step 2

Sauté the kale, tomatoes, broccoli until lightly cooked. Use 1-2 tablespoons of water at a time if needed to keep the veggies from sticking to the pan.

Step 3

In a blender, combine the water, cashews, nutritional yeast, turmeric, black pepper, paprika, chili powder, garlic powder, and miso paste. Blend until smooth.

Step 4

Add the veggies to the pot with the pasta. Pour over the cashew sauce, and stir. Cook the dish lightly until the sauce warms up, then serve.