Ingredients:

• canned pumpkin puree (not pumpkin pie filling)
• pasta of choice
• milkadamia Unsweetened
• raw cashews
• white wine
• garlic
• shallot
• olive oil
• fresh sage
• salt
• pepper

Directions:

1. Boil pasta of your choice
2.  Blending soaked or boiled cashews in your blender with milkadamia Unsweetened as well as salt and pepper.
3.  In a pan on medium heat, saute olive oil, shallot and minced garlic until aromatic. Add in the pumpkin puree then pour in the cashew cream and white wine. Stir to combine!
4. Add in your pasta and 1/2 c. of the pasta water. Toss the pasta with the sauce for about 2 minutes. Top with vegan parmesan cheese, fresh sage and pepper. Yum!