Cook your pasta according to instructions on the bag. I cooked mine al dente for 13 minutes.
Drain and set aside.
Over medium heat, add the olive oil in a pan and combine the corn starch and almond milk. Mix together until they are well blended.
Add the mustard, nutritional yeast, garlic, onion, nutmeg, pepper, lemon juice, and finally pumpkin. Mix well together (takes about five minutes) until everything is blended and you get a thick, sauce-like consistency. (I like to add my salt at this stage).
Take the sauce off of the heat and pour over your pasta.
I topped mine with chili flakes and some roasted broccoli, but you can top with whatever you're feeling!