Make the crispy hazelnut and sage topping: Heat 2 tbsp of oil in a large skillet until it’s hot. Then, add sage and stir often for about 1 minute, until the sage is crispy. Next, add in hazelnuts and salt, and continue to stir until sage is lightly browned, about 1-2 min. Finally, use a slotted spoon to transfer to a paper towel-lined plate.

Cook the pasta: Start your pasta, cooking to al dente according to it’s directions.

Make the pumpkin curry sauce: Wipe out the large skillet. Add in canned pumpkin, coconut milk, vegetable stock, garlic powder, curry powder, cumin, cardamom, salt. Bring to a boil. Reduce heat, and simmer for 10-15 minutes or until sauce thickens.

Break the topping up: While the sauce is simmering, place a paper towel or tea towel over the hazelnut and sage mixture so that it is covered completely (you don’t want any hazelnuts to go rogue!). With the back of a wooden spoon, gently hit the paper towel to break up the hazelnuts. You don’t need to do this too much, just enough to break them up slightly. It’s nice to have varying sizes for texture!

Combine it all together Add the pasta to the skillet with the sauce and stir until warmed through.

Enjoy! Divide pasta into bowls, and top with hazelnut topping and parmesan (if using)