Preheat oven to 180°C. Mix ground hazelnuts and nutritional yeast, onion and garlic powder as well as salt. Set aside for later.
Cook pasta according to package directions, make sure to not overcook you’re pasta as you are going to bake it for about 15 minutes.
While your pasta is cooking heat up some olive oil in a pan and sauté onion, garlic and sage until the onion has gone translucent. Add pumpkin puree and chili water, plant milk and mix until well combined. Season with salt and chili flakes to taste. Cook on low until the pasta is aldente.
Drain the pasta, add to sauce and combined. Sprinkle with the hazelnut topping.
Bake for 20 minutes. Meanwhile fry up some sage leaves and toast some chopped hazelnut.
Heat up some olive oil in a pan and pan-fry a few sage leafs for decorating.
Serve immediately, top with fried sage leafs and sprinkle with chili flakes and enjoy!
Recipe by at https://fannythefoodie.com/2018/10/09/creamy-pumpkin-pasta-bake/