In a large skillet over medium-high heat, warm 1 cup of vegetable broth until simmering. Add 1 finely chopped yellow onion and sauté for about 3-5 minutes until soft and translucent. Stir in 2 minced garlic cloves and cook for an additional minute, stirring frequently.

Once the garlic is fragrant, sprinkle in 1 teaspoon of dried sage, ½ teaspoon of dried rosemary, and 1 teaspoon of dried thyme. Stir continuously for about 1 minute to bloom the herbs.

Carefully add in 1 cup of pumpkin purée and 1 cup of lite coconut milk, whisking until combined. Bring to a gentle boil, reduce heat to low, and let it simmer for 5-10 minutes until thickened.

While the sauce simmers, bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.

Add the drained pasta into the skillet with the pumpkin sauce. Toss gently and add a splash of reserved pasta water to help the sauce adhere. Cook for another 1-2 minutes.