For the vegan cheese sauce: Heat the butter in a small pot on medium-high heat.
Add the salt, paprika powder, and curry powder. Whisk.
Once the butter is completely melted, add in the flour and whisk again.
Reduce the heat to low and add nutritional yeast, whisk again until clumpy.
Add the pasta water (little by little until creamy, I used 1 1/2 cups) and whisk on low heat for a few minutes. If it gets too thick you can add a little bit more water and whisk again.
Pour the vegan cheese sauce over the drained pasta. Give it a good mix and serve!