Preheat the broiler.
In a medium heat-proof bowl, cover the Cashew Nuts (1/2 cup) in boiling water and set aside to soak for 15 minutes.
Bring a large pot of heavily salted water to boil and cook the Gluten-Free Brown Rice Fusilli (12 ounce) one minute less than the packaged directions (they will finish cooking in the oven). Drain thoroughly.
Meanwhile, heat Olive Oil (2 tablespoon) in a large oven-proof skillet. Sauté the Yellow Onion (1) and Garlic (4 clove) over medium heat until soft, about 5 minutes. Transfer to the bowl of a blender.
Add the Kale (1 bunch) to the pan and sauté over medium heat until wilted, about 2 minutes.
Season with Sea Salt (1/4 teaspoon) and toss together with the cooked pasta. Set the skillet aside.
To the blender bowl containing the onion mixture, add the Pumpkin Purée (7 ounce), Unsweetened Cashew Milk (1 cup), Nutritional Yeast (1/4 cup), Smoked Paprika (1 teaspoon), White Miso Paste (1 tablespoon), 1 tablespoon Lemon (1/2), and Sea Salt (1/2 teaspoon). Drain the cashews and add them to the blender. Purée until very smooth and the consistency of a velvety soup.
In a small mixing bowl, combine the Gluten Free Panko Breadcrumbs (1/2 cup) with Olive Oil (1 tablespoon).
Pour the pumpkin sauce over the pasta and stir until it coats every noodles. Spread in an even layer and sprinkle with the breadcrumbs.
Transfer the skillet to the broiler and brown for 5 minutes, or until the topping is golden brown and the sauce is bubbling.
Serve hot, straight from the pan. Enjoy!