Drain the soaked cashews and add them to a blender along with vegetable broth, nutritional yeast, smoked paprika, liquid smoke, and a pinch of salt. Blend until completely smooth and creamy, about 1 minute, until the sauce is silky and free of gritty bits.
Bring a large pot of salted water to a boil, then add your pasta and cook until just al dente, about 8 minutes. Drain the pasta, reserving a cup of the starchy cooking water.
While the pasta cooks, heat the olive oil in a skillet over medium heat. Once shimmering, add the minced garlic and cook until fragrant, about 30 seconds, until it releases a warm aroma.
Pour the cashew sauce into the skillet with garlic and gently warm it over medium-low heat, stirring occasionally. Let it bubble softly for 2-3 minutes until heated through and slightly thickened, filling your kitchen with a smoky, cheesy scent.
Add the cooked pasta to the skillet with the sauce. Toss everything together using tongs or a spoon, coating the noodles evenly with the creamy sauce. If the mixture seems too thick, splash in some of the reserved pasta water, a little at a time, until the sauce is silky and clings to the pasta.
Season to taste with freshly cracked black pepper and additional salt if needed. Toss again to distribute the seasonings evenly.
Transfer the finished pasta to serving bowls. Finish with a drizzle of olive oil and a sprinkle of extra cracked black pepper or chopped herbs if desired. Serve immediately while hot and creamy.
