Preheat the broiler.
In a medium heat-proof bowl, cover the cashews in boiling water and set aside to soak for 15 minutes.
Bring a large pot of heavy salted water to boil and cook the pasta until a minute shy of the packaged directions. Drain thoroughly.
Meanwhile, heat 2 tablespoons of olive oil in a large oven-proof skillet. Sauté the onion and garlic over medium heat until soft, about 5 minutes. Transfer to the bowl of a blender.
Add the kale to the pan and sauté over medium heat until wilted, about 2 minutes. Season with 1/4 teaspoon salt and toss together with the cooked pasta. Set the skillet aside.
To the blender bowl containing the onion mixture, add the pumpkin puree, Pacific Foods Cashew Nondairy Beverage, nutritional yeast, smoked paprika, miso, lemon juice and 1/2 teaspoon salt. Drain the cashews and add them to the blender. Puree until very smooth and the consistency of a velvety soup.
In a small mixing bowl, combine the breadcrumbs with 1 tablespoon of olive oil, if using.
Pour the pumpkin sauce over the pasta and stir until it coats every noodles. Spread in an even layer and sprinkle with the breadcrumbs, if using.
Transfer the skillet to the broiler and brown for 5 minutes, or until the topping is golden brown and the sauce is bubbling. Enjoy hot, straight from the pan.