If you’re making your own pumpkin puree, then see notes below. Use the same oven temperature (150°C / 300°F) to bake your garlic cloves for 8 minutes. Allow to cool completely before adding to the blender with the pumpkin.
Cook the pasta according to the packet instructions. Make sure you salt your water well! Once the pasta is cooked, drain and drizzle with a little olive oil.
To make the sauce add the pumpkin and garlic puree to a high-speed blender along with the arrowroot starch, almond/rice milk, salt, sage, nutritional yeast, vegan parmesan, freshly grated nutmeg, cinnamon and red pepper flakes. Blend on high until completely smooth.
Pour the sauce into a deep skillet and cook on medium heat until the sauce thickens. If you feel it needs to be thinner at any point, even after you’ve added the pasta, add a little bit of milk and mix until you get the consistency you like!
Add the pasta and stir to combine. Serve with more vegan cheese and some more chopped and toasted sage. You could even sprinkle some toasted pine nuts on top!