Cook pasta according to package instructions or until al dente. Reserve 1/4 cup of the cooking liquid.
In a large skillet, add pasta, 1/2 the can of tomatoes, beans and greens. Saute with a bit of pasta water until greens have wilted and everything is heated through, about 3 - 5 minutes. Add a splash more of pasta if it begins to get dry.
While the pasta and veggies are cooking, make the sauce by combining the remaining tomatoes, cashews, mustard, miso, italian seasoning and 1/4 cup the pasta water into a high powered blender. Blend on high until smooth and creamy.
Transfer the sauce to the pan and cook for another few minutes until everything is evenly coated and warm. Season with salt and pepper and serve immediately.