Begin by boiling a large pot of salted water over high heat. Once boiling, add pasta and cook until al dente, usually 8–10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.

Add minced garlic to the skillet and stir for about 1 minute until fragrant.

Pour in pumpkin puree and coconut milk, stirring to combine. Add nutritional yeast, dried sage, nutmeg, salt, and pepper. Simmer for about 5 minutes.

Continue to simmer the sauce for roughly 5 minutes, stirring to prevent sticking.

Add chopped spinach to the sauce and stir until wilted, about 2-3 minutes.

Taste the sauce and adjust seasonings as desired.

Add drained pasta to the skillet and toss to combine with the sauce.

Serve warm, garnished with chopped parsley and vegan parmesan cheese.