Place coconut milk upside down in freezer while making the rest of the meal.
Make pasta (as much as needed).*
While pasta is cooking, heat olive oil in large saucepan.
Add garlic and onion and cook for 3-5 minutes.
Stir in sage, hot pepper flakes, basil, salt, pepper and nutmeg and cook for about a minute.
Add broth and pumpkin.
Open coconut milk and scoop out the hardened top part and add that along with vinegar and nutritional yeast to pan (do not add watery part of coconut milk) and stir.
Bring the sauce to a boil then turn heat to low and simmer for 5 minutes.
Using an immersion blender, pitcher blender, or food processor blend the sauce (optional). If I'm feeling lazy and don't want to do more dishes, I just stir/whisk it all together. It's a little chunkier but still just as tasty.
Pour over cooked pasta.
Top with more sage leaves and my vegan parmesan.
*This recipe makes 2 cups of sauce which should make more sauce than needed for a box of pasta. Nutrition info is for the sauce only.