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Add the pasta to a pot of boiling water and then bring to simmer. Cook following instructions on packaging.
Meanwhile, chop up the carrots into chunks, add them to another small pot of boiling water and boil for around 6-7 mins until soft, when ready drain and set aside.
As the pasta and carrots boil, add the chopped onion and some olive oil to a small frying pan and fry on a medium heat for around 4 mins, then turn off the heat.
Add the boiled and drained carrot chunks, the fried onion pieces, the butter beans, pumpkin puree, chilli oil, chilli powder, lots of salt and pepper, the ricotta and Parmesan and 250ml of the pasta water from the pasta pot to a blender and blend well until smooth.
Once the pasta is done, drain and then leave it in the pot. Pour in the pumpkin sauce from the blender, mix well over a low heat to ensure all is piping hot and then serve into 3 bowls. Garnish with some pepper and sage leaves and enjoy.