Cook pasta according to directions. Set aside.
Heat oil in large pan over medium high heat. Add shallots and cook for about 5 minutes, until they begin to caramelize. Add mushrooms to the pan along with half a teaspoon of salt and continue cooking for about 10 minutes, until the mushrooms are fragrant and release their liquid.
Add the sun-dried tomatoes, beans and kale to the pan and cook until the kale is wilted and slightly tender, for about 3 minutes.
While the vegetables are cooking, mix the cashews, lemon juice, nutritional yeast, broth or water and ½ teaspoon of sea salt together in a blender. Blend until smooth and creamy.
Stir the pasta, vegetables and beans and cashew cream together. Divide among plates and top with the chopped olives, if using. Enjoy!