Capellini with Pumpkin Sauce and Walnuts

From a Vegan Unplugged user: I made the pasta with pumpkin sauce and walnuts for dinner and went back for seconds and thirds. (I'm really full now.) The sauce had a nice consistency. It felt good in my mouth and was surprisingly a lot like a good, thick tomato sauce. The toasted walnuts worked well in it, too. I loved the sage flavor and ended up adding another half teaspoon just to make it stand out more, since the pumpkin seemed to absorb a lot of it. I was tempted to add rosemary and thyme, and heck, why not parsley, too? I always start to hum the Simon and Garfunkel tune whenever I use sage, rosemary, and thyme. The color and flavor are a nice change from the usual tomato sauce on pasta. The sauce by itself would make a comforting pumpkin soup; I couldn't stop sampling it while waiting for the pasta water to boil.