Pumpkin Alfredo Casserole

Name: Pumpkin Alfredo Casserole
Cuisine: American, Mediterranean
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