Who would have thought that creamy, vegan, pumpkin and pasta could go in the same sentence? This super simple dish is sure to be a crowd-pleaser.
Using a medium-sized pot or large frying pan, sauté garlic and onion in olive oil for 3 to 5 minutes.
Add sage and heat for another minute.
Reduce heat to low, then add your coconut milk and pumpkin. Stir gently to combine ingredients.
Allow mixture to simmer until well-combined (we recommend 8 to 10 minutes).
Add salt, pepper and walnuts or pine nuts (if using). Stir to combine and then remove from heat.
Sprinkle top of the pasta with breadcrumbs or a vegan cheese substitute.
Serve over cooked pasta and enjoy.