Soak the cashews in water overnight or a minimum of 3 hours.
Heat olive oil in small pan on medium high. Add capers and almonds and saute until almonds are toasted; about 4 minutes.
Remove capers and almonds with a slotted spoon and set aside. Reserve oil.
Preheat oven to 350 F. On baking sheet place garlic and shallots. Top each slice of shallot with a fresh sage leaf. Use reserved oil to drizzle over sage, shallots and garlic. Roast for 15 minutes. Remove from oven.
Pour the vegetable broth into the blender. Add raw cashews, pumpkin puree, goat cheese, shallots, garlic and sage. Add salt and pepper to taste. Reserve a few roasted sage leaves for garnish.
Blend on high speed and smooth and creamy. You may need additional vegetable broth to get your desired consistency.
Cook your pasta according to package directions. Reserve 1 cup of pasta water. Drain, rinse and return to pot.
Add 1/4 cup of pasta water along with pumpkin sage sauce to your pasta, tossing lightly until penne is coated. Add additional pasta water if you want it super creamy.
Top with reserved sage leaves, capers and almonds. Sprinkle with a pinch of red pepper flakes.
