Vegan & Gluten Free Pumpkin Pasta

1. Soak the cashews in boiling water for 10 minutes.
2. While cashews are soaking, cook the gluten-free rigatoni pasta according to package instructions.
3. Add all ingredients for the sauce (pumpkin puree, soaked cashews, nutritional yeast, Dijon mustard, garlic powder, smoked paprika, nutmeg, salt, pepper, lemon juice, coconut milk) to a blender and blend until smooth.
4. Heat a pan over medium heat.
5. Add the blended sauce and the cooked pasta to the pan.
6. Heat for about 4-5 minutes, stirring occasionally, until the pasta and sauce are warm.
7. Top with vegan Parmesan and enjoy!