1. In a medium bowl combine the water and cashews. Cover and let stand 2 hours; drain well. In a food processor or blender combine cashews and 1 cup of the broth. Cover and process or blend 2 minutes or until smooth and creamy. Add remaining 1/2 cup broth; cover and pulse until combined. In a large pot cook pasta according to package directions. Drain, reserving 1 cup of the pasta cooking water. Return pasta to pot; cover to keep warm.

2. Meanwhile, in a 10-inch skillet heat oil over medium heat. Add shallots; cook and stir 3 minutes or until tender. Add thyme and garlic; cook and stir 1 minute more. Carefully add wine, stirring to scrape up any crusty brown bits. Stir in cashew mixture, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, 1 minute or until thickened.

3. Pour cashew mixture over pasta; toss to coat. Stir in enough of the pasta cooking water to reach desired consistency. If desired, serve topped with cheese.

To Make Ahead

Prepare as directed through Step 2, except do not cook pasta. Store sauce in refrigerator up to 5 days. To serve, cook pasta as directed. Heat sauce in a medium saucepan. Toss pasta with sauce and stir in enough of the pasta cooking water to reach desired consistency.