Pumpkin-Stuffed Pasta Shells With Sage Alfredo Sauce

INGREDIENTS

box of jumbo pasta shells

2 1/2 cups

cooked pumpkin (canned or fresh)

2 cups

shredded vegan mozzarella (I used Daiya for this recipe)

1 1/4 cups

all-purpose flour

1 1/2 cups

plain non-dairy milk

1 stick

vegan butter

2 tsp

chopped sage

Salt and pepper

Liquid (water or milk to thin out the sauce)