Cook the pasta: Bring a pot of generously salted water to a boil over medium-high heat. Add the pasta and cook according to the package instructions until al dente; drain. (A word to the wise: Those instructions can sometimes be off, so taste a noodle a few minutes before the package indicates. You’ll want to catch the pasta when it’s just tender, but still firm on the inside.)

Make the sauce: While the pasta cooks, in a medium saucepan over medium-low heat, whisk together the coconut milk, oil, broth, Dijon mustard, nutritional yeast, garlic, onion powder, smoked paprika and ¼ teaspoon of salt until combined. Add the squash and cashews, bring the liquid to a gentle simmer and cook, stirring occasionally, for about 10 minutes.

Transfer the mixture to a blender, add 3 tablespoons of the green chiles and puree until smooth. (A high-powered blender such as a Vitamix makes quick work of it; if you’re using a standard blender you may need to add a splash more broth.) Taste, and season with more salt, if desired.

Return the drained pasta to the pot, then stir in the sauce and the remaining green chiles. Scoop into bowls or on plates, garnish with a sprinkle of smoked paprika and cumin, and dig in.

NOTE: Thoroughly stir the coconut milk before using, to reincorporate its fat. You could use most of the remaining coconut milk from a 15-ounce can in the Veggie-Loaded Red Curry (see related recipe)