Mamta
Cook pasta in a large pot of generously salted water.
Heat oil in a pan, then add the shallots, garlic and sage, and sauté until tender, golden and fragrant, about 5 minutes.
Add coconut milk and pumpkin puree and whisk until smooth and combined, cook in a low heat.
Add the salt, black pepper, cayenne, nutmeg and cinnamon. Taste and adjust salt and heat to taste.
Drain the pasta, saving a cup of water. Toss pasta with the sauce. Taste and season with salt and pepper.
Slice 4-5 garlic cloves thinly. Heat oil in a pan & Sear garlic for 1-2 minutes per side until golden. Place on a paper towel and sprinkle with salt.
Serve with parmesan or pecorino cheese (or vegan cheese), crispy sage leaves, or garlic chips.