Vegan Brown Butter:

1. First, finely chop pecans. Then combine butter, pecans, and brown sugar in a pan. 
2. On medium heat continue to heat the butter until melted.
3. Then the butter will start to bubble and crackle. Continue cooking the butter until it changes colors to a light brown and the loud bubbling has stopped. 

Vegan Brown Butter Sauce:

1. After the brown butter is made beginning making your sauce. In a separate pan, combine olive oil with garlic, sage, fresh red chili pepper, nutmeg, salt, thyme, and a pinch of turmeric.
2. Stir continuously over medium heat until aromatic. 
3. Then add white wine, vegetable broth, and pumpkin. 
4. Stir well and allow to heat thoroughly while you prepare the pasta. 
5. To prepare your pasta, follow the instructions on the package. Bring a pot of water to a boil and then add 14 oz of pasta. Cook the pasta until it is soft and then strain from the water. 
6. Next, add coconut milk to the brown butter sauce and heat it until it’s warm.
7. Pour the vegan brown butter sauce over the pasta, garnish with pepitas, fresh sage, and serve!