Step 1

Cook the pasta according to package directions. Strain and set aside, reserving 1/2 cup of the cooking liquid.

Step 2

Meanwhile, heat a large skillet over medium heat. Melt the butter and add the onion. Saute until softened, about 5 minutes. Add the cauliflower and saute until starting to soften, about 5 minutes. Add the garlic and saute until fragrant, about 2 minutes.

Step 3

Add the vegetable stock and deglaze the skillet. Stir in the sage and the thyme leaves. Increase the heat to high and bring to a boil. Reduce heat and simmer until cauliflower is very tender, about 15 minutes. Remove the sage leaves and thyme stalks.

Step 4

Puree using a blender or immersion blender. If blended in a blender, return the sauce to the pan to reheat. Stir in the pumpkin, milk, water, and cheese. Taste and season with salt and pepper. You will need a LOT of salt and pepper. Add the pasta to the sauce and toss to combine. Add a bit of the reserved pasta water as needed to make it as creamy as you'd like.

Step 5

To serve, top with fresh parsley, chopped toasted pecans and more parmesan cheese. Enjoy!