CASHEWS: Boil water in a medium flat pot for the cashews.

PASTA: Boil water and salt in a large pot for the pasta.

PREP: Dice 1 shallot and set aside.

PREP: Mince 4 garlic cloves and add to a blender.

CASHEWS: Add the 3/4 cup ofcashews to a bowl and cover in boiling water.

CASHEWS: Set aside to soak and soften for about 20-30 minutes.

SAUCE: Add 1 tablespoon of olive oil to the medium flat pot used to boil water on low-medium heat.

SAUCE: Saute the shallot.

PASTA: Add 16 ounces of rigatoni noodles to the large pot of boiling water.

SAUCE: Add sautéed shallot to the blender.

PREP: Slice the chicken sausage links in half then slice to create half circle pieces. Set aside.

BREADCRUMBS: Add 1 tablespoon of olive oil to the medium flat pot used to boil water on low-medium heat.

BREADCRUMBS: In a small bowl, mix together:
• Panko breadcrumbs (3/4 cup)
• Rosemary (2 tablespoons)
• Salt (1/2 teaspoon)

BREADCRUMBS: Add the panko mix and toast, stirring often until golden, 3 to 5 minutes. Set aside.

CHICKEN: Use the same flat pot to lightly brown the chicken sausage.

SAUCE: Add to the blender:
• Diced shallot
• Soaked cashews
• Pumpkin purée (3/4 cup)
• Chicken Broth (1 cup)
• Nutritional yeast (2 tablespoons)
• Salt (1 1/2 teaspoon)
• Black pepper (1/2 teaspoon)
• Oregano (1/2 teaspoon)

SAUCE: Blend on high speed until completely smooth. If needed, add additional broth or water 2 tablespoons at time to thin.

PASTA: Drain the noodles, rinse with cold water, and add back to the pot.

MIX: Add the sauce to the pot of noodles and mix.

SERVE: Serve immediately for best results with a sprinkle of breadcrumbs on top and chicken sausage.