Step 1

Add the cashews to a large glass jar or mixing bowl and cover with boiling water. Set aside to soak and soften for 30 minutes. In the meantime, make the rosemary breadcrumbs. Mix together the panko, rosemary, and salt in a small bowl, then heat the oil over medium-low heat in a skillet. Add the panko mix and toast, stirring often until golden, 3 to 5 minutes. Set aside.

Step 2

Boil a pot of salted water and cook the rigatoni until al dente. Drain and rinse with cold water. Return to the pot, off of heat.

Step 3

While the pasta cooks, heat the olive oil in a skillet over medium heat (note: use the same skillet as the breadcrumbs). Add the diced shallot and cook until translucent, stirring often, 2 to 3 minutes. Add the minced garlic and cook for another minute, then remove from heat.

Step 4

Add the soaked cashews to a blender or food processor along with the onion and garlic, broth, pumpkin puree, nutritional yeast, salt, pepper, and sage. Blend on high speed until completely smooth. If needed, add additional broth or water 2 tablespoons at time to thin. Add the sauce to the pasta and mix to coat.

Step 5

Serve immediately for best results with a sprinkle of breadcrumbs on top. Store leftovers in an airtight container in the refrigerator for up to 4 days.