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Soak cashews with enough water to cover for at least 4 hours. Drain and discard water.
Preheat the oven to 350°F and lightly oil a 9x13-inch shallow baking dish. Place cashews in a food processor with oil, nutritional yeast, lemon juice, miso, garlic, salt, paprika and pepper. Pulse until cashews are finely chopped. With the motor running, add 3/4 cup water and process until smooth.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 9 minutes. Drain, then return to the pot. Add cashew mixture and tomatoes and stir to combine. Transfer mixture to the prepared baking dish and bake until heated through and golden on top, about 30 minutes.