Pasta to Sauce Ratio: This produces a very “saucy” pasta- which I like.  You can increase the dry pasta amount  ( 10-12 ounces) if you prefer a less saucy pasta. 

Instead of coconut milk, you can make a bechamel. When the shallots/garlic/sage mixture is golden, add 1 more tablespoon of olive oil, sprinkle with 3 tablespoons flour, toasting the flour in the pan for 1-2 minutes.  Gradually add in 1 ½ cups of milk (or plant-based milk) and whisk while heating, just until it just comes to a simmer, whisking often- it will thicken.   Stir in the pumpkin puree and whisk until smooth, and heat until hot. Add salt and spices and continue with the recipe. Coconut adds a bit of sweetness, so feel free to add a tiny amount of maple syrup (½ teaspoon) if you like.

Crispy Garlic Chips: Slice 4-5 fat garlic cloves lengthwise into very thin slices. Heat 2-3 tablespoons olive oil over medium heat. Sear the garlic slices 1-2 minutes on each side until golden. Place on a paper towel and sprinkle with salt. These can be made ahead. 

Crispy Sage: Heat 2-3 tablespoons olive oil over medium heat and place 12 sage leaves in the oil until darkened (but not brown)  then flip. Once the other side is golden, place on a paper towel and sprinkle with salt. these can be made ahead. 

The pasta sauce can be made ahead as well and stored in a sealed container in the fridge for up to 4 days.