Cover the cashews with water and soak for at least 2 hours.

Chop the eggplant (no need to peel) and the squash. Heat the olive oil in a large pot over medium heat. Add the eggplant and squash, and cook about 10 minutes.

Chop the cauliflower and peel/chop the carrots. Cook on medium heat in a separate pan for about 10 minutes. Set aside to cool slightly.

Chop the bell pepper, mushrooms and tomato, and add to the pot with the eggplant mixture. Cook for an additional 10 minutes, stirring often.

Heat a large pot of water to boil. Add the pasta, and cook according to package directions. Drain, setting aside 2 cups of the pasta water, and mix the pasta into the eggplant mixture.

Meanwhile, drain the cashews, and place in a Vitamix or high-powered blender. Add the garlic, cauliflower, carrots, nutritional yeast, onion, salt and pasta water. Blend on high for a few minutes, until all ingredients are combined.

Stir the cashew sauce into the veggie/pasta dish. Serve immediately.