One-Pot Pumpkin Pasta (Vegan Pumpkin Alfredo)

Scaled for 4 portions · 7 steps

0.25 cupolive oil ((or oil of choice))1large yellow onion, (diced)6garlic cloves, (minced)5large sage leaves, (finely chopped)1large sprig, (or 2 small sprigs of rosemary, leaves finely chopped (about 1/2 tablespoon of leaves))1 tbspfresh thyme leaves, (roughly chopped)0.25 cupall-purpose flour ((see notes for gluten-free option*))1(13.5-ounce) can “lite” or reduced-fat coconut milk** (or oat milk)1.5 tspkosher salt—Freshly cracked black pepper to taste0.25 tspground nutmeg1.5 cuppumpkin purée ((1 15-ounce can has slightly more than 1 1/2 cups))3.25 cupvegetable broth ((I use low-sodium))1.5 tbspwhite or yellow miso paste0.25 cupnutritional yeast225 gpasta of choice ((I used fettuccine, but see the notes below for other pasta options***))—Garnishes: 1/2 cup fresh flat-leaf Italian parsley,

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