Plant-Based Pumpkin Alfredo Casserole - Forks Over Knives

Ingredients

• 2 cups cauliflower florets
• 8 oz. Yukon gold potatoes, cut into ½-inch pieces
• ½ cup chopped onion
• 2 cloves garlic, halved
• 1¼ cups low-sodium vegetable broth
• 1 15-oz. can no-salt-added cannellini (white kidney) beans, rinsed and drained
• 1 cup canned pumpkin
• 2 teaspoons chopped fresh sage
• ½ to ¾ cup unsweetened plant milk, such as almond, soy, cashew, or rice
• Sea salt and ground black pepper, to taste
• 12 oz. dried whole wheat linguine
• 8 oz. thick asparagus spears, trimmed and cut into 1-inch pieces
• 1 cup sliced carrots
• 3 tablespoons raw unsalted cashews, toasted and finely ground
• 1 tablespoon nutritional yeast
• ⅛ teaspoon garlic powder