Pumpkin Sage Pasta

Here's another thing I kept making the past few months, with different variations. I started with vegan Richa's recipe, but added some more cashew cream to thin it. The second time, I added some full fat coconut milk, smoked salt, chili flakes, and nutritional yeast; and I thickened the whole thing with 1 TB flour (mixed with water).

Pumpkin Sage Pasta

Ingredients
6 to 8 oz Rotini or Fusilli (or similar) pasta
1 tsp extra virgin olive oil
8 sage leaves, chopped
1 to 1.5 tsp fresh thyme leaves or 1/2 tsp dried thyme
2 cloves of garlic, minced
1 to 2 Tbsp tomato paste
3/4 cup pumpkin puree
3/4 cup coconut milk
1/2 tsp salt
smoked salt to taste
red pepper flakes to taste
nutritional yeast to taste
black pepper to taste
1 TB flour mixed with 1/4 c cold water
*
1 tsp extra virgin olive oil
6 fresh sage leaves, julienned
2 to 3 Tbsp breadcrumbs or coarsely ground cashews or pumpkin seeds
a generous pinch of salt and pepper

Instructions
Cook the pasta according to instructions. Drain and keep aside.
In a large skillet, heat oil at medium low heat. Add Sage, thyme and garlic and cook until garlic and herbs change color slightly. Stir frequently to avoid burning.
Add tomato paste and pumpkin and mix in. Add milk, salts and peppers and mix in. Bring to a boil. Add flour-water mixture and reduce heat. Simmer; taste and adjust salt.
Add cooked pasta, toss well. Cover and take off heat. Let sit for a few minutes.
Make the topping
In a small skillet, add oil and heat at medium. Add sage and cook for half a minute. Add breadcrumbs or coarsely chopped nuts and cook until golden and toasted. Add salt and pepper and mix in. Use to garnish the pasta generously.