Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your preferred pasta and cook according to the package instructions, usually 7 to 10 minutes. Reserve a cup of pasta water before draining.

Toast the Pine Nuts: Heat a dry skillet over medium heat. Add pine nuts and toast for 7 to 10 minutes, stirring frequently until golden brown.

Sauté the Aromatics: In a large pan, heat olive oil over medium heat. Add chopped onion and sauté for 7 to 10 minutes until translucent. Add minced garlic and sauté for 30 seconds until fragrant.

Create the Sauce Base: Stir in fresh sage, vegetable broth, pumpkin puree, and plant-based milk. Mix well and simmer for about 7 minutes. Season with salt and pepper.

Combine Pasta and Sauce: Once the sauce thickens, add the drained pasta and toss gently to coat. Adjust consistency with reserved pasta water if necessary.

Serve and Garnish: Spoon into bowls and top with toasted pine nuts. Optionally garnish with extra sage leaves or a sprinkle of black pepper.