1.) in medium pot start to boil water for your pasta

2.) in a medium sauce pan on medium heat and onion and Miyoko’s butter , sauté onions until tender and transparent

3.) pour in your pumpkin purée, coconut cream, and bullion. Stir and bring to a simmer

4.) add in sage and white balsamic vinegar and allow to simmer for 2-3 more minutes until the sage becomes fragrant, remove from heat and set aside

5.) add noodles to pot of water and cook until Al dente, strain from water and place back in pot

6.) pour pumpkin sauce over fresh noodles and stir to coat well

7.) plate pasta in small bowl and garnish with more fresh sage and enjoy