Cook 220 g pasta, reserving 250 ml cooking water. Sauté 2 sliced garlic cloves and 6 sage leaves in 1 tbsp olive oil. Add 250 g pumpkin purée, one drained can of white beans, black pepper and enough pasta water for a silky sauce. Toss with the pasta and 1 tbsp lemon juice. Blend one-third of the beans with the pumpkin if you want extra creaminess without dairy.
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