Fill a large pot with 5 to 6 quarts of water and bring to a rolling boil (to cook the pasta al dente and according to package instructions). Add salt to pasta water (about 1 tablespoon or more to taste). When the water is boiling, add the pasta noodles and cook until al dente.
2 boxes brown rice pasta, 1 teaspoon salt
Meanwhile, in a large saucepan, heat the oil over medium heat. Add the garlic and onion. Cook and stir for 5 minutes and until the onion is translucent, not browned.
2 tablespoons olive oil, 3 garlic cloves, 1 large yellow onion
Add the spinach. Cook and stir for one minute or until wilted. Season with one teaspoon salt.
4 - 5 cups packed chopped spinach
Change the heat to medium-low. Then stir in the pumpkin puree—season with sage, marjoram, and garlic powder.
2 cans organic pumpkin puree (I use canned), 3 teaspoons dried sage, 2 teaspoons dried marjoram, 1 teaspoon garlic powder
Stir in the coconut cream and coconut milk.
2 tablespoons coconut cream
Cook and stir for a few minutes until the sauce is sufficiently warm.
At this point, the pasta should be boiling in the water and almost ready (cooked al dente). Drain the pasta when ready and transfer to a large serving bowl.
Pour the pumpkin puree pasta sauce over the hot pasta noodles and stir to combine.
Season to taste with more salt, if preferred, and royally with black pepper.
Freshly ground black pepper
Stir until everything is well combined. Serve immediately while still hot!