Creamy Pumpkin Alfredo

Boil pasta until it's al dente (save the pasta water). While it cooks make the cashew cream by blending all of the cashew cream ingredients in your blender until smooth. 2. In a pan, on medium heat, saute olive oil, shallot and garlic until aromatic. 3. Add the pumpkin puree, wine and cashew cream to the pan. Simmer for 5 minutes. 4. Add pasta into the pan with ½ of pasta water and stir for a few minutes until the sauce thickens nicely and combines with the pasta. 5. Serve and garnish with fresh sage, vegan parmesan, and fresh pepper.