1. Start water boiling for pasta in a large 8-quart pot. Make the sauce by placing the cashews, cooked squash, nutritional yeast, miso, lemon juice, ume plum vinegar, pepper, nutmeg and water in a high-powered blender and blend until smooth and creamy.
2. Meanwhile, in a large non-stick skillet, sauté onion for 5-10 minutes, adding water a tablespoon or two at a time as necessary to prevent sticking, until onions are tender and caramelized. Add garlic and cook for another 1-2 minutes. Once onion and garlic are tender and golden, add frozen kale along with ¼ cup of water, cover and cook over medium-high heat for 5 minutes or until kale is bright green and tender.
3. Cook the pasta according to package directions, drain and add back to pot. Add cooked onion-garlic-kale mixture, chopped artichokes and sauce to pasta. Toss gently and serve in four large shallow bowls garnished with a sprinkle of fresh parsley.

Note: If using a standard blender, rather than a high-powered one like a Vitamix, soak your nuts in water for at least 30 minutes and up to 8 hours, then drain and use as directed. This will make the nuts softer and easier to blend.