Pasta with Creamy Dairy-Free Pumpkin Sauce and Walnuts

In a saucepan, combine the pumpkin, water, broth base, sage, garlic powder, and onion powder.Cook over medium heat until smooth and hot. Season with salt and pepper to taste. If the sauce is too thick, add a little water. Set aside.Cook the pasta in a pot of boiling salted water until tender, 3 to 4 minutes.

Drain and return to the pot.

Add the reserved sauce and toss to combine.

Serve sprinkled with the walnuts.