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Add pasta and bone broth to a large microwave-safe jar or bowl, leaving plenty of room for bubbling. Place jar into another bowl, and microwave uncovered for 2 minutes, then stir. Continue microwaving in 1-minute increments, stirring between each, until the pasta is almost tender. Return any broth that bubbles out into the bowl and Add a splash of water as needed to keep it from drying out.
Stir in the milk, pumpkin purée, cream cheese, Parmesan, garlic powder, onion powder, salt, and black pepper. Microwave for another 30–45 seconds, or until the pasta is tender and the sauce is heated through.
Stir until creamy, then finish with finely chopped fresh sage and crushed red pepper. Let sit for 1–2 minutes to thicken and enjoy! Cooking time will vary depending on your pasta and microwave.