Boil a pot of water, and cook the pasta according to the package.
I like to cook mine al dente because it will continue cooking once you add it to the pan with the pumpkin cheese sauce.
Once cooked to your liking, drain the water and drizzle the pasta with olive oil so it doesn’t stick together. Set aside.
In a large oven-safe sauté pan add the olive oil, minced garlic, drained cashews, coconut milk and ½ cup of the chicken broth. Stir until well combined.
Next, you’ll add the Velveeta cheese, cream cheese, salt and a few cracks of black pepper.
Once the cheese is fully melted, add the remaining ½ cup of chicken broth. Stir well.
Next, you’ll pour everything into the blender and buzz it together until the cashews are smooth and creamy, no lumps.
Pour the sauce back into the sauté pan. If it is too thick, simply add a little more chicken broth and stir until it is combined.
Next, you’ll pour the cooked noodles into the sauce.
Toss everything together until the noodles are well coated in the cheese sauce. Top with the shredded mozzarella and broil for 1-2 minutes until the cheese is golden brown and bubbly on the top.
Serve immediately and enjoy!