Start soaking your cashews and cooking the pasta while you make the chorizo. When the pasta finishes cooking, transfer it to a large mixing bow.
Make the chorizo.
Combine the onion, walnuts, and garlic in your food processor and pulse a few times to break them up. Then, add all of the remaining chorizo ingredients, except the olive oil, and pulse until you have an even mixture.
In a skillet, heat the oil over medium high. Add the contents of the food processor, and cook for 5 to 10 minutes, until the mixture begins to brown and turns fragrant.
Make the cream sauce while the chorizo cooks.
Combine all of the cashew cream ingredients in your blender, and puree until smooth. Season to taste with salt and pepper.
Assemble the chorizo pasta.
In a serving bowl, toss together the cooked pasta, chorizo, cashew cream, tomato, and the warm, thawed veggies. Serve immediately.
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Notes
Leftovers will keep for 3 to 5 days in the refrigerator. Warm in the microwave or in a skillet on the stovetop.