Fill a large pot with water, adding a generous pinch of salt, and bring it to a rolling boil over high heat. Once boiling, add your chosen pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and slightly golden.

Next, stir in the minced garlic and continue sautéing for another minute, allowing it to release its fragrant aroma.

Pour in the pumpkin puree and coconut milk, stirring to combine well with the onion and garlic mixture. Add in nutritional yeast, dried sage, nutmeg, salt, and pepper to taste. Bring the mixture to a gentle simmer while continuing to stir, about 3-5 minutes.

Allow the sauce to simmer for an additional 5 minutes, stirring occasionally until it becomes creamier and slightly thicker.

Gently stir in the chopped spinach, cooking for 2-3 minutes until it wilts and brightens up the sauce.

Add the cooked pasta directly into the skillet and toss everything together until the pasta is thoroughly coated with the sauce.

Serve your Vegan Pumpkin Pasta warm in generous bowls. Garnish with a sprinkle of fresh parsley and optional vegan parmesan.