Soak the cashews. Cover 3/4 cup raw cashews with hot water and soak for 15–20 minutes to soften. Drain before blending. If you have a high-speed blender, a quick rinse may be enough, but soaking gives the smoothest texture.

Boil the pasta. Bring a large pot of salted water to a boil. Cook 12 ounces of pasta until just al dente. Reserve 1 cup of pasta water, then drain. Don’t rinse—starchy pasta helps the sauce cling.

Sauté aromatics. In a large skillet, warm 2 tablespoons olive oil or vegan butter over medium heat. Add 1 small diced shallot (or 1/2 small onion) and cook until translucent, 3–4 minutes. Add 3–4 minced garlic cloves and cook 30–60 seconds until fragrant. Don’t let the garlic brown.

Blend the sauce base. In a blender, combine the drained cashews, 1 cup pumpkin puree, 1 cup vegetable broth, 1/2 cup unsweetened plant milk, 3 tablespoons nutritional yeast, zest of 1/2 lemon, 1 tablespoon lemon juice, a pinch of nutmeg, 1/2 teaspoon salt, and black pepper to taste. Blend until completely smooth and velvety.

Warm and season the sauce. Pour the blended sauce into the skillet with the aromatics. Stir and bring to a gentle simmer for 2–3 minutes. If it’s too thick, loosen with a splash of pasta water or plant milk. Taste and adjust salt, pepper, and lemon.

Toss with pasta. Add the drained pasta to the skillet and toss until every strand is coated. If needed, add more pasta water to reach a silky, glossy finish. The sauce should cling but still move.

Finish with herbs and heat. Stir in 1–2 teaspoons chopped fresh sage or thyme. Add a pinch of red pepper flakes if you like a little warmth. For extra richness, swirl in a teaspoon of vegan butter at the end.

Optional veggies. Fold in a couple handfuls of baby spinach to wilt, or add steamed peas or sautéed mushrooms. Taste one more time and adjust lemon, salt, and pepper.

Serve. Plate hot with freshly cracked black pepper and a dusting of vegan parmesan or more nutritional yeast. A squeeze of lemon on top brightens everything.