Spread pumpkin on a lined baking tray and drizzle with olive oil. Bake in the oven for 15 minutes. Add the onion and garlic to the baking tray. Bake for another 10 minutes or until everything is golden and soft.
Add the roast vegetables and rest of the sauce ingredients to a high powered blender. Blend until it is as smooth as possible. Pour the sauce over your cooked pasta and mix. Divide into 2 serving bowls.
If desired, add the walnuts, sage leaves and olive oil to a small fry pan over medium-high heat. Saute for 5 minutes until the walnuts and sage are fragrant and toasted. Sprinkle on top of your hot pasta. Enjoy!
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