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Cook pasta in boiling water until it is tender but still offers a little resistance, 12 to 14 minutes.
Meanwhile, preheat the oven to 400°F. In a blender, combine the drained cashews, almondmilk, broth, nutritional yeast and salsa; blend until very smooth. Drain pasta and place in a large bowl. Add kale, peas and red bell pepper and toss. Pour sauce over pasta and toss again.
Transfer mixture to an 8x8-inch baking dish and smooth the top. Combine all the topping ingredients in a small bowl and sprinkle over the pasta. Bake until the topping is browned and the sauce is bubbling, about 25 minutes. Cool 10 minutes before serving.