For the pasta:
6 to 8 oz Rotini or Fusilli pasta
1 tsp extra virgin 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 or use sweet potato puree
3/4 cup non dairy milk like coconut or almond
1/2 tsp salt
black pepper to taste
For the topping:
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