Step 1

Cook your pasta according to package instructions, then drain in a colander and set aside while you make the sauce.

Step 2

In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 3

Add the sage, oregano, cayenne pepper, cinnamon and salt and stir, cooking for 1 minute.

Step 4

Pour in the tomato sauce and pumpkin puree and stir everything together. Let the sauce simmer for 10 minutes, stirring often.

Step 5

Lastly, stir in the coconut cream or other creamer. Taste; add more salt if needed.

Step 6

Stir in the pasta and serve. You can also mix in some baby spinach (just add a few handfuls to the sauce in the last few minutes to let it wilt).