Directions

1. Preheat the oven to 200C and line a baking sheet with parchment paper.

   
   

2. Add the pumpkin, garlic cloves, sage, olive oil, and salt to the baking sheet. Use your hands to mix well, until the vegetables are coated in the oil and salt

   
   

3. Bake for about 20 minutes, or until the pumpkin is soft and the garlic cloves are golden. Some edges of the pumpkin might be darkened and that’s okay - more flavour!

   
   

4. Bake for about 20 minutes, or until the pumpkin is soft and the garlic cloves are golden. Some edges of the pumpkin might be darkened and that’s okay - more flavour!

   
   

5. Once the vegetables are cooked, peel the garlic. It should be very soft inside. Add all of the vegetables to a container or blender along with the hot vegetable stock, cashew butter, and coconut aminos. Blend until very smooth and creamy.

   
   

6. Pour the pumpkin cashew sauce over the cooked pasta, stir well, and serve immediately.