1-Cook the pasta according to package instructions (about 10-12 minutes). Reserve 1/2 cup pasta water just in case you need to loosen the sauce.

2-While the pasta cooks, heat 1/4 cup olive oil in a pan over medium-high heat. Add 3 teaspoons minced garlic and sauté for 2-3 minutes until fragrant and just golden. Watch the garlic so it does not burn.

3-Reduce heat to medium. Add 1 cup pumpkin purée, 2 tablespoons milk (regular or unsweetened almond/cashew milk), 1 tablespoon white wine vinegar or apple cider vinegar, and 3/4 cup vegetable broth or chicken broth. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Whisk to combine and simmer for about 4-5 minutes so flavors meld and the sauce heats through.

4-Stir in 3-4 fresh sage leaves or 1/2 teaspoon dried sage and 1/2 cup grated parmesan cheese. Continue whisking for 2-3 minutes until the sauce thickens slightly and becomes glossy.

5-Remove the pan from heat and stir in 2 cups fresh spinach (kale can be substituted). The residual heat will wilt the greens without overcooking them.

6-Combine the cooked pasta with the pumpkin sauce in the skillet or in the pasta pot. Toss to coat evenly; add reserved pasta water a splash at a time if the sauce feels too thick.

7-Top with 1/4 cup chopped walnuts and 2 tablespoons roasted pepitas. Add extra parmesan and garnish with sage leaves if desired.

8-Serve warm and enjoy.