Cut the pumpkin into bite-sized pieces. Roughly dice the garlic and onion. Put everything in a saucepan with water, salt and the cashew nuts and cook for about 15 minutes with the lid on.

In the meantime, roast the pumpkin seeds in a pan without additional fat. Fry the sage leaves either whole or cut into strips with a dash of olive oil for approx. 30 - 60 seconds. Drain on some kitchen paper or a kitchen towel.

Finely blend the vegetables including the cooking water with the other sauce ingredients in a blender.

Cook the pasta in salted water according to the package instructions until al dente, drain and mix with the sauce. Season everything with salt and pepper. Serve sprinkled with pumpkin seeds and sage.