Cook the pasta by boiling salted water in a large pot, then add pasta and cook according to package directions, about 10-12 minutes, until al dente. Drain and set aside.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for 2-3 minutes until fragrant and golden.

Add 1 cup of pumpkin purée, 1 cup of milk, 2 tablespoons of white wine vinegar, and 1 cup of vegetable broth to the saucepan. Whisk together and bring to a gentle simmer for 5 minutes.

Stir in 1 tablespoon of chopped sage and ½ cup of grated Parmesan cheese into the sauce, allowing to simmer for an additional 2-3 minutes until the cheese is melted.

Remove from heat and fold in 2 cups of fresh spinach until wilted, ensuring it blends into the creamy sauce.

Pour the creamy pumpkin sauce over the cooked pasta and toss gently to coat the pasta evenly.

Serve on plates and top with chopped walnuts, roasted pepitas, and extra Parmesan and sage leaves as garnish.