Bring a large pot of salted boiling water to a boil. Add the pasta and cook, uncovered al dente according to package instructions. Drain and set aside with a little pasta waster to keep it from sticking.
In a large skillet, heat the olive oil at medium heat. Add the sage and stir frequently until the sage gets dark and crispy. Remove the sage and set aside in a small bowl.
Add the garlic and thyme to the oil leftover in the skillet and cook until the garlic gets lightly toasted and fragrant, about 1 minute. Add the pumpkin puree and the marinara and stir to combine with the garlic and herbs. Season with salt and pepper. Bring to a boil.
Add the unsweetened almond milk to the skillet and simmer the sauce for about 5-7 minutes until it thickens. Stir in the pasta and toss to coat with the sauce
Serve with the reserved crispy sage, if desired.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. When ready to enjoy, just add a splash of milk to keep the sauce from drying out.
Make Ahead: You can make the sauce up to 3-4 days ahead of time and freeze it for up to 3 months. Then just heat through a large pan, and toss with pasta.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe:
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used. It's estimated for 2 ounces of pasta per person.
- To make it gluten-free, you can use any gluten-free pasta of your choice.
- To make the sauce more creamy, you can use heavy cream or more milk.
- Feel free to substitute the fresh garlic for garlic powder, and the fresh thyme for dried thyme (1 teaspoon)
Serving: 1g | Calories: 276kcal | Carbohydrates: 47g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 140mg | Potassium: 285mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6499IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg