Step 1

Cook pasta, reserving 2 cups of cooking water.

Step 2

Heat olive oil in a large saucepan over medium heat. Add onion, salt, and pepper. Saute until onion starts to get translucent.

Step 3

Add garlic and sage and cook for another 1-2 minutes.

Step 4

Add white wine and simmer until reduced by about 3/This will probably take about 5 minutes.

Step 5

Stir in pumpkin, almond milk, parmesan, and 1 1/2 cups of the reserved cooking water and heat through.

Step 6

Carefully transfer to a blender and blend until smooth. Add more of the reserved cooking water if needed.

Step 7

Mix 4 cups cooked pasta with the sauce until noodles are coated. Add additional parmesan and sage leaves to garnish, if desired. Enjoy!