Step 1

Cook pasta according to package. Drain and set aside in large pot.

Step 2

While pasta is cooking, add butter and sage leaves to a large saucepan or Dutch oven over medium low heat, stirring often. One butter starts to bubble, stir constantly for about 8-10 minutes until butter browns and turns a deep amber color. Remove sage leaves from butter and place on a separate plate. Set aside for later.

Step 3

As soon as you remove the sage leaves from the pan immediately add onion to saucepan and saute for 4-5 minutes until onion is fragrant and translucent. Add garlic and saute for 1-2 more minutes. Be careful not to burn garlic!

Step 4

Slowly add almond milk, veggie broth, pumpkin puree, salt and pepper and whisk to combine. Bring mixture to a simmer.

Step 5

Once pasta is cooked and drained add to sauce mixture and stir to combine.

Step 6

Stir in sage leaves, parmesan cheese and spinach until spinach has wilted.

Step 7

Serve immediately topped with pepitas, shredded parmesan, fresh sage leaves and cracked black pepper.