Pumpkin & Chickpea Pasta with Creamy Miso Sauce

Line a baking sheet with parchment paper and preheat oven to 400°F (200°C).
Wash the pumpkin, cut it in half and scrape out the seeds. Cut one half into 1-inch cubes. Keep the other half for other uses.
Transfer the pumpkin cubes to a large mixing bowl. Add the drained chickpeas, oil, spices, and salt. Stir well to coat everything with the oil and spices.
Transfer to the baking sheet and bake for about 35 minutes, stirring halfway through baking.
Once the pumpkin is tender and the chickpeas slightly crispy, remove from the oven and set aside.
Bring a large pot of water to a boil, add the pasta and cook according to the package instructions. In the meantime, prepare the sauce.

Drain the soaked cashews and add them to a blender. Add the water, white miso, maple syrup, and salt. Blend on high speed until smooth and creamy. Keep it in the blender for now.
Heat the oil in a large skillet over medium heat. Once hot, add shallots, garlic, and cook until shallots are soft, about 3 minutes. Add the white wine and continue to cook for another minute.
Pour in the cashew miso sauce and cook for 30 seconds. Add the drained cooked pasta, roasted pumpkin, chickpeas, and stir to coat with the sauce. Cook for 1-2 minutes.
Serve immediately topped with fresh basil, red pepper flakes, and vegan parmesan! Pasta is best served the same day.