Place cashews in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. With processor on, add water; process until smooth, scraping sides of bowl once.
Place cashew cream in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally with a whisk. Reduce heat; simmer 1 minute or until cream is thick.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Stir in cashew cream, pasta, cheese, pepper, and salt; cook until thoroughly heated.
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