Place the cashews in a large bowl or cup and cover with water and let it soak for 2 hours to 4 hours. Drain and rinse throughly.
Place the soaked cashews in a blender, add the 2 cups of vegetable broth, salt and pepper to taste and the 4 cloves of garlic. Puree until very smooth and set aside.
Now bring a large pot of water to a boil, cook the pasta according to the directions on the box. Once the pasta is ready, save one cup of the pasta water and then drain the pasta. Do not run it under water!
While the pasta is cooking, add the oil to a large skillet and stir in the mushrooms, making sure to stir constantly. 5 minutes in add the kale and cook for another 5 minutes, or until tender. Add in the cashew cream, the rosemary sprigs, the red pepper flakes, and the salt and pepper to taste. Continue stirring until the sauce reaches a soft simmer. Turn off the heat, and add in the pasta.
Gently fold the pasta in the sauce, if it is too thick slowly add in the pasta water while continuing to fold.
Serve warm with extra red chili flakes on top and a nice spray of truffle oil or a light sprinkle of nutritional yeast.
This pasta can be stored in an airtight container in the fridge for up to a 6 days.