Step 1

Bring a medium pot of water to a boil, add 1/2 tsp salt and add pasta. Cook pasta for 7-10 minutes or until it's fully cooked.

Step 2

You can either do it in a dry skillet or in a baking dish. Preheat the oven to 350 F. Place pine nuts in a baking dish and toast them for 7-10 minutes until slightly golden brown. Remove from the oven and set aside.

Step 3

Heat olive oil in a large pan and over medium heat. Add onion and sauté stirring occasionally for 7-10 minutes until the onion is translucent. Add garlic and sauté for 30 more seconds.

Step 4

Reduce the heat to low and add fresh sage, vegetable broth, canned pumpkin purée and plant-based milk. Simmer the pasta sauce for 7 minutes. Add the remaining 1/2 tsp of salt, pepper and remove sauce from the heat.

Step 5

Drain cooked pasta and add it into the pumpkin sage sauce. Toss to combine.

Step 6

Arrange pumpkin pasta among the bowls, sprinkle with the toasted pine nuts and serve.