In a blender, combine butternut squash, garlic cloves, coconut milk, nutritional yeast, mustard, paprika, cashews, apple cider vinegar, and water. Blend until smooth.
Transfer to a pot, and simmer for 15-20 minutes over low heat until thick, stirring occasionally.
Meanwhile, bring a pot of salted water to boil. Add the pasta, cooking for 6 minutes.
Add the cauliflower to the pot, and let cook for an additional 2-3 minutes, or until tender.
Add pasta to the butternut mixture. Top with hemp hearts and smoked paprika before serving.