Heat a large skillet over medium heat and add the extra virgin olive oil. Add the minced garlic and cook until the garlic starts to turn golden on some edges. Add the flour, thyme, rosemary, and black pepper and mix in. If the flour is too dry add another 1 to 2 teaspoons of oil and cook.

Then add one cup of water by pouring in about ⅓ cup at a time and mix it in with the flour. This helps the flour mix in and reduces the chances of lumps. Once mixed in add the pumpkin puree, the rest of the water, salt, and nutritional yeast, and mix really well. Bring it to a boil and add the fettucini to the skillet and press it into the mixture.

Add 2 to 3 tablespoons of vegan parmesan and cover with the lid. Let it cook for 12 to 15 minutes. Stir at the 12-minute mark to make sure the noodles are not sticking to each other. Continue to cook until the noodles are cooked to your preference. In the meantime, make the breadcrumb topping.

Add the vegan butter to a small skillet over medium heat. Add the garlic and rosemary, and cook for a few seconds, then add the breadcrumbs and a pinch of salt. Cook until the mixture is golden, and use it to top the pasta.

By now, your pasta should be nearly done. Taste and adjust salt and flavor. Add in more salt or herbs if needed. Top it with the rest of the vegan parmesan, red pepper flakes, and parsley. Cover with the lid and switch off the heat.

Let it sit for 2 to 3 minutes for the parmesan to soften or melt and then serve topped with the breadcrumb topping and with some garlic bread on the side.