In a large pot, cook the pasta in salt water until al dente. Meanwhile make the sauce.
To make the cashew cream, blend the soaked and drained cashews and water in a high speed blender. If it is too thick, add a little more water.
In a small pot over medium heat add the vegetable broth and the miso paste and stir until smooth. Lower the heat and add the cashew cream, garlic powder, onion powder and nutritional yeast. Season with salt and pepper to taste. Cook the sauce for additional 5 minutes until smooth and thick. Optional, add some shredded vegan cheese.
Preheat the oven to 350°F (180°C).
Mix the ingredients for the topping in a food processor, set aside.
Stir together the pasta, cheese sauce and peas and season with smoked paprika. If you think the mixture is too thick, add another ¼ cup (60 ml) of vegetable broth.
Pour the mixture in a 11 x 7 inch (17 x 25 cm) baking dish, add the breadcrumbs on top and bake for 25 minutes or until golden brown.