Step 1

Bring a large stock pot of salted water to a boil.

Step 2

Meanwhile, in a large heavy bottomed pot, heat the oil over low. Add the thinly sliced garlic and fryuntil golden, 3-5 minutes, stirring occasionally. Add the sage and the white pepper and stir to coat. Then pour in the wine and mix to combine. Let heat for 1 minute.

Step 3

In a blender, add the cashews, nutritional yeast, arrowroot starch, miso, broth, and salt. Pour the wine and garlic mixture into a blender, and set the pot aside. Blend until smooth.

Step 4

Pour the mixture back into the same pot, and bring to a simmer over medium heat, stirring almost constantly. Turn heat to low and while stirring regularly, allow the mixture to simmer until nice and thick, 3-5 minutes. Turn heat off and set aside until the pasta is cooked.

Step 5

When the pasta water has come to a boil, cook pasta according to package directions. Add the cut broccolini for the last 1-2 minutes of cooking. Scoop out ~1/2 cup of pasta water, then drain the pasta and broccolini. Add the pasta to the sauce (or the sauce to the pasta pot, if you need more space), and over low heat stir to combine for about 1 minute, adding reserved pasta water to thin if needed.