Step 1

In a large pan, saute a small diced red onion in 2-3 tbsp of low-sodium vegetable broth over medium heat, until translucent and all the liquid has been absorbed.

Step 2

While the onions are sauteing, boil water in a separate pot and cook the noodles. The noodles should be done cooking around the same time that the sauce is done cooking.

Step 3

Deglaze the pan with 1/2 cup of white wine (I used pinot grigio) and let it cook for a few minutes until most of it has cooked down.

Step 4

Add the minced garlic, 1/4 tsp ground cinnamon, 1/8 tsp ground nutmeg, 2 tbsp nutritional yeast, 1 tbsp fresh sage, a pinch of cayenne pepper, 1/4 tsp salt, and 1/4 tsp black pepper. Stir and let the flavors meld for 1 minute.

Step 5

Add the canned coconut milk and pumpkin puree to the pan and stir to combine. Reduce the heat to medium-low and let the sauce heat up for about 5 minutes, stirring occasionally.

Step 6

Drain the noodles and add them to the pan with the pumpkin pasta sauce. Toss to combine and garnish with roughly chopped fresh sage.