Step 1

Prepare pasta as per instructions on the box in a large pot of well salted water until al dente. Drain pasta (reserving 1 cup of pasta water) and set aside until needed.

Step 2

In a pan over medium heat, melt the vegan butter. Add in the minced garlic, stirring together until garlic is fragrant, about 2-3 minutes. You don't want the heat too high since you don't want the garlic to burn.

Step 3

Begin to slowly pour the heavy cream, whisk slowly to combine with the butter and garlic. Add in your pumpkin and whisk thoroughly too until pumpkin is smoothly incorporated into the sauce.

Step 4

Add in your sea salt, ground black pepper, sage/thyme and your nutmeg. Stir vigorously to combine.

Step 5

Add in your reserved pasta water, stirring to combine. Then add in al dente pasta and the reserved pasta, tossing it together with the sauce until pasta is thoroughly coated with sauce. Turn heat off and allow the pasta to simmer in the sauce, stirring occasionally, for an extra 3-5 more minutes. Taste and extra add pasta water, sea salt and vegan Parmesan if needed. Feel free to stir in some more vegan heavy cream too.

Step 6

Serve with additional vegan Parmesan on top and some crispy sage (see notes) if desired. Enjoy!