Put your pasta on to cook according to package directions. When it's cooked, drain it and set aside ½ cup of pasta water to use later.
While the pasta is cooking, start your sauce.
Add vegan butter to a pot on medium heat and melt it.
Add crushed garlic, red pepper flakes, dried sage and oregano and sauté for a minute to lightly toast the spices.
Add coconut milk and canned pumpkin purée and whisk in until smooth.
Add nutmeg, garlic powder, onion powder, salt and pepper and whisk to mix well and then bring it to a gentle simmer.
Let it simmer for around 5 minutes and thicken slightly. Taste test and add more salt and pepper as needed (to taste).
When the pasta is cooked add it to the sauce and fold it in.
Add small amounts of the reserved pasta water and toss it with the pumpkin pasta, this helps to thin the sauce and helps it to coat the pasta better. Just add a little at a time until you get to the right consistency.
Serve topped with fresh chopped parsley and a sprinkle of ground black pepper.