In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced sweet onion and 2 minced garlic cloves, followed by 3-4 chopped fresh sage leaves. Sauté for 3-5 minutes until translucent.

Stir in 1 cup of pumpkin puree and 1 cup of full-fat coconut milk. Add 1 teaspoon of paprika, 1/2 teaspoon of salt, and a pinch of cinnamon. Cook for 3-5 minutes, stirring gently until smooth.

Reduce heat to low, cover, and let the sauce simmer for 25-30 minutes, stirring occasionally.

While the sauce simmers, bring a pot of salted water to a boil and cook your preferred gluten-free pasta according to package directions until al dente.

Once the pasta is cooked, drain it but reserve about 1/2 cup of pasta water. Add the drained pasta to the skillet with the sauce and toss to coat, using reserved pasta water if needed.