Step 1

Cook Pasta: Cook the pasta in salted water according to package directions. Once cooked, reserve a little of the pasta water then drain the pasta.

Step 2

Heat Butter and Saute Garlic: Meanwhile, melt the vegan butter in a large saucepan over medium heat. Add the garlic and sauté for a minute or two, until fragrant.

Step 3

Cook Sauce: Stir in the pumpkin purée, coconut milk, paprika and salt. Reduce heat to medium-low and simmer for 5 to 10 minutes, or until the sauce has thickened.

Step 4

Add Pasta to Sauce: Add the cooked pasta to the pumpkin cream sauce. Stir to thoroughly combine. If you’d like to adjust the consistency, add a little bit of the pasta cooking water you reserved. If not, that can be discarded.

Step 5

Serve: Garnish with fresh or crispy sage leaves if using, and serve immediately.