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Make sure to also read through the instructions before beginning as well!
Bring a large pot of water to a rolling boil with a drop of olive oil and sea salt. Add in the fettuccine and cook the pasta according to the package directions or until al dente. Strain the pasta and make sure to reserve ½ cup (100 mL) pasta water for the sauce. Set aside.
Garlic: to a large saucepan, heat the olive oil on medium-high. Add in the minced garlic, rosemary, and sage, cooking until the garlic is lightly browned and fragrant. Check on the pasta to make sure it’s cooking to al dente.
Once the pasta is cooked and strained (reserving the ½ cup water), reduce the heat on the sauce to medium and add in the pumpkin puree, vegan cream cheese, dairy free milk, pasta water, nutmeg, allspice, and ground ginger. Use a whisk to stir in the saucepan gently until the cream cheese begins to melt into the pumpkin puree, and the mixture becomes creamy and even. Add in the sea salt and pepper to taste, whisking together.
Once the pumpkin pasta sauce is creamy and warm, add in the cooked pasta, and use tongs or a large fork to toss the noodles in the sauce.
Once the pasta is evenly coated in the sauce, serve immediately with fresh sage, grated vegan parmesan, and pepper. Serve, and enjoy!
Store any leftovers in an airtight container in the fridge for up to 4 days.