Preheat your oven to 400°F (200°C). Toss the diced pumpkin and red onion wedges with olive oil, salt, and a few grinds of black pepper. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.

While the pumpkin is roasting, bring a large pot of salted water to a boil and cook the pasta until al dente, following the package instructions. Reserve 1 cup of pasta water, then drain and set aside.

Once the pumpkin and onion are roasted, transfer them to a blender or food processor. Add the vegetable stock and blend until smooth and creamy.

In a large skillet, melt the plant-based butter over medium heat. Add the sage leaves and fry for 1-2 minutes until crisp. Remove the sage and set it aside for garnish.

Lower the heat and add the minced garlic to the skillet. Cook for 1 minute until fragrant (careful not to burn it), then stir in the tomato paste and cook for another minute.

Stir in the plant-based cream, followed by a splash of reserved pasta water to loosen the mixture. Add the blended pumpkin mixture and stir well, adding more pasta water if needed.

Add the cooked pasta to the skillet, tossing it to coat in the sauce. Stir in the plant-based Parmesan and season with additional salt and pepper to taste.

Plate the pasta and top with crispy sage leaves and extra plant-based Parmesan if you like. Serve immediately.