Creamy Vegan Pumpkin Pasta

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.

Step 2

Drain the pasta into a colander and return it to the pot, reserving about a cup of the pasta boiling water.

Step 3

While the pasta cooks, place the pumpkin, cashews, milk, lemon juice, garlic, salt and nutmeg into a blender or food processor fitted with an S-blade.

Step 4

Blend until smooth. Taste-test and adjust the seasonings to your liking.

Step 5

Pour the sauce over the pasta and toss to coat. Thin the sauce with the reserved pasta water, if needed.

Step 6

Stir in the peas and sage. Season the pasta with additional salt to taste.

Step 7

Divide onto plates and serve.