Start by bringing 2 cups of water to a boil. Pour into a small bowl and add raw cashews, making sure they are completely submerged in the water. Let soak for 10 minutes, or until fork tender. Drain and set aside.
Bring a medium pot of filtered water to a boil and add carrot, onion, potato and garlic. Boil for 8 minutes or so, until veggies are fork tender, then drain and transfer the veggies to a blender.
Add soaked cashews, vegetable broth, nutritional yeast, miso paste, garlic powder and smoked paprika to the blender. Blend until completely smooth, then season with salt and pepper, to taste. Set aside.
Cook pasta according to package directions and once cooked, transfer to a heat safe baking dish. Add your sauce, stir to combine and set aside.
At this point, preheat your oven to 350F while you prepare your breadcrumb.