Cook the Pasta: Bring a large pot of salted water to a boil, add pasta and cook according to package instructions (7-10 minutes). Drain and reserve a cup of cooking water.

Toast the Pine Nuts: Preheat oven to 350°F (175°C). Spread pine nuts on a baking sheet and toast for 7-10 minutes until golden and fragrant.

Sauté the Aromatics: In a skillet, heat olive oil over medium heat. Sauté chopped onion for 7-10 minutes until translucent. Add garlic and cook for 30 seconds.

Create the Sauce: Reduce heat, add sage, vegetable broth, pumpkin puree, and plant-based milk. Stir and simmer for about 7 minutes until sauce thickens.

Combine Pasta with Sauce: Drain pasta and add to skillet. Toss to coat, adding reserved pasta water for desired consistency.

Serve and Garnish: Serve warm, topped with toasted pine nuts.