Baked Penne With Pumpkin Cream Sauce and Buttery Crumb Topping | Oregonian Recipes

Ingredients

• 12 ounces dried penne
• 1 tablespoon olive oil
• 1 medium sweet onion, cut in half and thinly sliced
• 3 large cloves garlic, pressed or minced
• 1-1/2 cups unsweetened soy or almond milk, plus more as needed
• 1 (15-ounce) can pureed pumpkin (not pumpkin pie mix)
• 5 tablespoons nutritional yeast flakes
• 1/4 cup raw unsalted cashews, soaked for at least 2 hours and drained
• 1-1/4 teaspoons fine sea salt
• 1 teaspoon dried rubbed sage
• 3/4 teaspoon freshly ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1/2 cup panko breadcrumbs
• 2 tablespoons nonhydrogenated vegan margarine, melted (or 2 tablespoons olive oil)
• 1 tablespoon nutritional yeast flakes
• 1 clove garlic, pressed or finely minced
• Pinch of salt