Bring a large pot of salted water to a boil. Add the rotini or fusilli noodles and cook according to the package instructions until al dente. Drain the noodles and set aside for later use.

Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-low heat. Add the chopped sage leaves, fresh thyme leaves (or dried thyme), and minced garlic. Sauté the mixture, stirring frequently, until the garlic and herbs become fragrant and slightly change color. Be careful not to let the garlic burn. If you’d like to add more texture, this is the point where you can toss in extra veggies or mushrooms and sauté until golden.

Stir in the tomato paste and pumpkin puree (or sweet potato puree) into the sautéed aromatics. Pour in your choice of non-dairy milk to reach your desired sauce consistency. Season with salt and black pepper. Mix well and bring the sauce to a gentle boil, then lower the heat and simmer for a minute or two. Taste and adjust salt or pepper as desired. I sometimes add a splash of milk at the end if the sauce is too thick.

Add the drained, cooked pasta from Step 1 into the skillet with the pumpkin sauce from Step 3. Toss everything together until the noodles are well coated in the sauce. Cover the skillet, remove from heat, and let it sit for a few minutes to allow flavors to meld before serving.

In a small skillet, heat 1 teaspoon extra virgin olive oil over medium heat. Add the sliced sage leaves and cook for about 30 seconds, until aromatic. Add the breadcrumbs, or coarsely chopped cashews or pumpkin seeds, and cook for another couple of minutes until golden and toasted. Season with a generous pinch of salt and pepper. I like my topping extra crunchy, so I let it brown just a tad more.

Transfer the sauced pasta from Step 4 to serving plates or bowls. Generously top each serving with the toasted sage and breadcrumb (or nut) mixture from Step 5. Serve hot and enjoy!