Preheat the oven to 425 degrees. In a bowl, whisk together the maple syrup with the cinnamon, cayenne and season lightly with salt. It should create a paste. Add the pecans into the mixture. Stir to combine thoroughly.

Take out two baking sheets and line both with parchment paper. On one, lay the dressed pecans out on a parchment paper lined baking tray and bake for 5 minutes, flip over and bake another 5 minutes. Remove from the oven and set aside. Let the pecans cool for at least 5 minutes before you use them in the rest of the recipe (they will become less sticky the longer they sit.)

Five minutes after the pecans are in the oven, lay out the beet noodles on the other lined baking sheet. Coat with cooking spray and season with salt and pepper. Bake for 5-10 minutes (I kept mine in for 7) or until your desired al dente consistency.

After both the pecans and beets are in the oven, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sage and cook until crispy. Remove with a slotted spoon and transfer to a small, paper-towel lined plate.

Place the red pepper flakes and shallots and garlic immediately into the skillet and cook for 2-3 minutes or until translucent, stirring constantly to avoid burning. Then, add in pumpkin puree, season with salt, pepper, nutmeg, cinnamon and crumble in the sage. Let cook for 1-2 minutes for flavors to develop, again stirring constantly.

In a high-speed blender, combine the pumpkin mixture, cashews, nutritional yeast (start with ½ tablespoon and add more to your preference) and vegetable broth. Pulse until creamy and add more vegetable broth, if needed. Taste and adjust (not cheesy enough? More nutritional yeast? Not salty enough? More salt.)

Divide the beet noodles into bowls and top with a scoop of the pumpkin alfredo sauce (about 1/3 – ½ cup). Top with parsley and pecans.