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In a pan, heat 2 to 3 tablespoons of olive oil over medium heat.
Add the chopped shallot and minced garlic, sautéing until they become fragrant.
Stir in the fresh thyme and sage leaves, cooking for another minute.
Mix in the tomato paste and Italian seasoning, seasoning with salt, pepper, and red pepper flakes to taste.
Meanwhile, cook the dry pasta according to package instructions until al dente.
Once the pasta is ready, reserve some pasta water and drain the rest.
In the pan, add the cooked cannellini beans and canned pumpkin, stirring to combine.
In a blender, combine the roasted cashews, firm tofu, nutritional yeast, a pinch of salt, and soy milk. Blend until smooth.
Pour the blended mixture into the pan with the pumpkin and beans, adding water or veggie broth to reach your desired consistency.
Add the cooked pasta to the sauce, tossing everything together to coat.
If desired, top with vegan parmesan cheese and breadcrumbs before serving.
For an optional cheese topping, mix olive oil, garlic powder, nutritional yeast, tapioca starch, and a pinch of salt in a small bowl.
Drizzle this mixture over the pasta before serving.