Boil potatoes until fork-tender. Soak cashews in hot water for 20 minutes to soften. Drain both and set aside.

Heat cooking oil in a large pan over medium heat. Add onions, garlic, sage, thyme and salt. Sauté until onions are translucent, 4-5 minutes.

Boil water and cook pasta as instructed on packaging.

Blend onion mixture, cashews, potatoes, broth, pumpkin puree, nutritional yeast, sage, thyme, salt and pepper until smooth.

Melt vegan butter in a pan over medium heat. Fry sage leaves until crispy, 1-3 minutes. Transfer sage to a paper towel-lined plate.

Combine pasta, a splash of pasta water and pumpkin sauce in the pan. Stir until coated.

Serve pasta with fried sage on top. Enjoy!