Bring a large pot of salted water to a boil and add the pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

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

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

Incorporate pumpkin puree and coconut milk into the skillet, blending everything well. Add nutritional yeast, dried sage, ground nutmeg, salt, and pepper. Simmer over medium heat.

Cook the sauce for 5 minutes, stirring occasionally until it thickens.

Fold in chopped spinach leaves and cook for an additional 2-3 minutes until wilted.

Taste and adjust seasoning as needed.

Add the drained pasta to the sauce, tossing gently to coat evenly.

Serve warm, garnished with parsley and optional vegan parmesan.