Heat pot over medium heat, add the extra virgin olive oil, sauté the onions and garlic, and season with salt. Cook for 2-3 minutes.

Add the diced pumpkin and continue to cook for 2 minutes.

Add the rice wine vinegar, and cook until just about completely reduced.

Add the cashews, vegetable stock, plant milk, bay leaf, and thyme sprigs.

Cook the sauce over low heat until the pumpkin is tender. It is okay if the liquid is reduced a little.

Puree until smooth. It's better to have the sauce thick than thin.

Heat a sauté pan over medium-high heat. Add the extra virgin olive oil.

Cook the pumpkin until tender and crisp on the edges, season with kosher salt. Set aside.

Clean and dry the pan, and add another Tbsp of extra virgin olive oil. Cook the sliced shallots and garlic over medium-high heat, and season with kosher salt. Sauté until the garlic is a light golden brown.

Finish with cooking by adding the red chili flakes and sage.

Add the crisp pumpkin and stir to combine.

Cook the pasta in seasoned water until al dente.

Save a cup of pasta cooking water.

Drain the pasta, but don’t rinse the noodles.

Heat a large sauté pan over medium heat. Add a few big spoonfuls of cream pumpkin sauce to the pan and a dash of extra virgin olive oil.

Add the noodles to the sauté pan, start to cook, and coat the noodles. The sauce should evenly coat the noodles, reduced but not too thick. To adjust the thickness add some pasta cooking water.

Place the past in a bowl and spoon some spicy crispy pumpkin on top.

Finish with a chiffonade of sage.