In a small saucepan, combine the butter, milk, garlic, and sage.
Heat over medium-low heat until the butter melts and the mixture begins to bubble.
Add the ground cashews and flour.
Stir vigorously until the sauce thickens, then remove from heat.
Add salt and pepper to taste.
Serve warm over pasta.
Notes & Wine Advice
Serving Tip:Serve over ravioli, gnocchi, or roasted vegetables for a cozy autumn meal.Wine Advice:Pair with a Chardonnay for a smooth, buttery complement to the rich cashew sauce.