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Place the pumpkin, cauliflower, onion, and cashews in a large pot. Fill it with enough water to cover the vegetables plus about two inches.
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Bring the water to a boil over medium-high heat and then reduce the heat and allow to simmer for about 15 minutes, or until the vegetables are fork tender.
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Drain the vegetables and save the water. Allow the vegetables to cool slightly and then place them in a high-speed blender or food processor along with the nutritional yeast, garlic, onion powder, and salt. Add 2 cups of the reserved cooking water and blend until smooth and creamy. Add a little more water if the mixture is too thick. Keep in mind that it will thicken when it’s heated.
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Heat the oil in a large pan over medium-high heat. Add the chopped leek a pinch of salt, and cook until it begins to caramelize, about 10 minutes. Add the white wine to the pan and cook until it reduces slightly, about 2 or 3 minutes.
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Add the peas and tempeh bacon and stir to combine. Then pour the blended sauce into the pan and cook until it begins to simmer. Add a little of the reserved cooking water if it becomes too thick.
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Remove from the heat and toss with the cooked pasta. Season with salt and pepper to taste. Divide among 4 plates and top with the fresh sage. Serve hot.