Preheat oven to 350°F and line a baking sheet with parchment paper.
Place pumpkin halves face side down on parchment paper and bake for ~45 mins until tender. Once done, remove from oven and let cool for ~10 mins.
Add garlic and sage leaves to a small pan with some olive oil, sautéing for a few minutes until garlic has browned.
Cook noodles according to package directions. Do not overcook.
Drain cashews and add to high-speed blender with sautéed garlic, sage, nutritional yeast, thyme, cinnamon, olive oil, salt, and pepper.
Remove skin from pumpkin and add to blender. Blend on high until well mixed and creamy. Add a splash of hot water to sauce mixture if too thick. Adjust seasonings as necessary.
Drain noodles and return to pot. Add pumpkin sauce and stir well. Serve with extra seasonings, a sprinkle of nutritional yeast, etc. Serve immediately.
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