Preheat the oven to 180°C and peel and chop the pumpkin into 1.5 inch cubes. Toss with olive oil, salt and pepper and place on a baking tray. Wrap 2 cloves of garlic (in their skins) in a piece of foil with a small drizzle of olive oil and place on the tray with the pumpkin. Cook for 20 minutes or until the pumpkin is soft and starting to brown.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the packet directions. Drain, reserving a cup of the cooking liquid and set aside.

In a blender or food processor, add the roasted pumpkin, peeled roasted garlic, pasta water, coconut milk, salt and nutmeg. Blend until smooth and creamy.

Mix the sauce through the cooked pasta and serve immediately with fresh sage if desired.