Boil a pot of water for the pasta and cook according to directions. Drain and set aside.

Meanwhile, make the sauce: Heat a medium stockpot over medium heat. Add the oil, then the onion, garlic, and turmeric. Saute, stirring occasionally, for 2 minutes. Then add the carrot, cashews, and broth or water and cover. Cook for 10 minutes, until carrots are tender.

Remove the carrot mixture from the heat and carefully transfer it to a blender. Add salt, pepper, and apple cider vinegar. Blend until smooth. (Conversely, use an immersion blender in the pot).

Put the cooked pasta in the pot, pour in the carrot sauce, and mix well. To serve, plate and add a sprinkle of hemp seeds and sprouts. Add more salt and pepper to taste as desired.