Step 1

In a medium pot, bring 6 cups of water to boil. Add pasta and cook for about 10 minutes, until al dente. Drain the water and set it aside. Note: Different types of pasta will have different cooking times. Make sure to follow the instructions on the back of the package.

Step 2

In a large skillet, heat the olive oil over medium-high heat. Stir in minced garlic and sauté for about 3 minutes, until lightly brown and fragrant. Add sage and sauté for another minute. Pour in pumpkin puree, vegetable broth, allspice, salt, and pepper, and bring to a boil. Reduce heat to a simmer and simmer for 7-9 minutes, stirring almost constantly, until sauce begins to thicken. Remove from heat and stir in almond milk. Taste and adjust seasonings.

Step 3

Stir in pasta and sauce and top with hazelnuts, scallions, and vegan parmesan cheese (optional). Serve immediately.