Place some olive oil into a pot with the garlic and sage. Let it cook until the oil starts to make some noise.
Cut the pumpkin in half. Then cut one half of the pumpkin into very small cubes and the other half into larger cubes. Add entire pumpkin to pot.
Add water and cook for 5 minutes. Then add mushrooms and salt.
When everything is finished cooking, the small pieces of pumpkin should reach a cream like consistency.
Pour the drained pasta, cooked al dente, in the same pot and stir well.
Serve with sage and black pepper to taste.

60 gram pasta of choice, penne recommended
150 gram pumpkin
100 gram mushrooms
1 clove garlic
Olive oil, to taste
Salt, to taste
Sage, to taste
Black pepper, to taste