Ingredients 8 oz cooked pasta 1 tb olive oil 1/4 cup (40 g) finely chopped onion or shallots 3 cloves of garlic 1/4 cup (59.15 g) sage julienned, divided red pepper flakes to taste Sauce: 3/4 cup (183.75 g) pumpkin puree or use butternut puree for variation 1 3/4 cup (414.03 ml) non dairy milk such as almond, soy or cashew milk for creamier sauce 1 tbsp starch such as corn or arrowroot, or use flour 2 to 4 tbsp (4 tbsp) nutritional yeast for cheesiness. (Easily omitted, or use 1 tsp miso for similar flavor) 1/2 tsp (0.5 tsp) dried thyme 3/4 tsp (0.75 tsp) salt 1/4 tsp (0.25 tsp) black pepper 1/2 tsp (0.5 tsp) garlic powder 1 to 2 tsp (2 tsp) mustard (natural stoneground), less or more to preference, if using ground, use 1/2 tsp and add 1 tsp lemon juice additional flavors - dashes of cinnamon, smoked paprika, add tomato paste, some vegan cheddar, turmeric Topping: 1/3 cup (78.86 g) breadcrumbs/panko I added 10 oz bag broccoli Made 6 cups Per one cup: Calories: 334, Carb: 34, Protein: 13, Fat: 5, Sodium: 273, Fiber: 8