Bring a large pot of water to a rolling boil. While that’s coming to temp, sauté the shallot and garlic on low heat in olive oil. Once it’s fragrant, add dry rub, turmeric, pepper, 1 C broth and the sweet potatoes. Cover and cook on low heat until sweet potatoes are fork tender.

Now for the pasta! Salt the water generously and cook pasta until el dente, around 10 minutes. Once it’s done, reserve some of the pasta water (a coffee mug comes in handy here) and then strain off the balance of the water. Add a drizzle of olive oil to keep the pasta from sticking to each other.

Returning to the cheese sauce, remove the sweet potato mixture from the stovetop and ladle it into a blender. Add the cashews, 1 more cup of broth, the nutritional yeast and another healthy pinch of salt. Blitz until creamy smooth, about 2 minutes. Add broth as needed to reach desired consistency.

Finally, add a tablespoon of butter to a non stick or heavy bottomed pan. Add half the cheese sauce to the pan and the cooked pasta. Ladle in about a half cup of the reserved pasta water and combine all. Enjoy with a pinch of red pepper flake atop.