Cut the pumpkin and bring it to a boil for 15 minutes or until the pumpkin softens enough to make a purée. Remove the skin and discard it. Transfer the squash to a food processor or high-speed blender and add the coconut milk, olive oil, salt & pepper to taste and blend until you get a creamy sauce.
In a skillet over medium heat, warm the olive oil and fry the sage leaves until they turn darker and hardened. Leave them to dry on a paper napkin. Save it for later. (Don't let the heat get too high on this or they will easily burn!)
Cook the pasta to package directions in salted water to al dente. While the pasta cooks, transfer the pumpkin sauce into a frying pan and adjust it to medium heat. Add the paprika to the sauce. Simmer the sauce for about 4-5 minutes, depending on how thick you want it. The more you cook it, the thicker it will get. Remove from heat. If your sauce gets too thick, simply add a bit of pasta water to the sauce.
Transfer the cooked pasta to the sauce in the pan.
Sprinkle on walnut and top with parmesan cheese. Garnish with the sage leaves. You can crush them or enjoy them whole.
Serve and enjoy!
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.