Silky pumpkin sauce with cashew cream paired with roasted sage and delicate notes of cinnamon, this Pumpkin Sage Pasta is a true testament to fall flavors. With a variety of warm spices and crispy asparagus, there’s no dish more perfect for this holiday season.
Roast the pumpkins in a sheet tray for 20 minutes at 375°F (190°C). Make sure to toss it with olive oil, salt, and pepper first.
In a bowl, mix together the blanched asparagus, olive oil, salt, pepper and walnuts. Spread them evenly on a lined baking tray and bake for 20 minutes at 375°F (190°C).
Once roasted, take them out and toss with cranberries, walnuts, red chili flakes, lemonshavings, lemon juce and balsamic glaze. Your asparagus are ready!