While the pasta is cooking, add the cashews and hot water to a high powered blender and blend on high until creamy, about 1 minute. Set aside.*
In a large non-stick skillet, add the olive oil to a pan over medium heat. Once the oil is shimmery, add the garlic and saute until fragrant, 2 minutes. Add the salt, pepper and sage (if using) and cook another minute or two.
Add the pumpkin puree and half the cashew milk into the pan. Stir until smooth. Add the remaining cashew milk and nutritional yeast, and whisk until smooth. Taste and adjust seasonings as desired.
Drain the pasta then add it to the pan and toss with the sauce. Serve immediately and garnish with fresh herbs, fresh cracked pepper and some red pepper flakes if you like heat!
* if you don't have a high powered blender, you can purchase cashew milk at the store. I like using cashew milk in this recipe because it has the most subtle flavor in my opinion, but any unsweetened milk will work!** recipe adapted from Pinch of Yum