Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1/2 cup of the pasta water, drain pasta, and set aside.

Meanwhile, make the garlic breadcrumbs. In a large skillet, heat the butter over medium heat. Add the bread and cook, stirring occasionally, until bread is golden brown and toasted. Add the garlic and cook for 1 minute. Season with salt, to taste. Set aside.

To make the sauce. In a large pot, heat the olive oil over medium high heat. Add the shallot and cook for 2 minutes, stirring occasionally. Add the garlic, rosemary, and crushed red pepper flakes and cook for 1 minute.

Add the pumpkin and 1 cup of vegetable broth. Stir until combined. Stir in the heavy cream and season with salt, pepper, and pinch of nutmeg.

Add the cooked pasta and Parmesan cheese. Stir until combined. Add a little pasta water, if necessary.

Serve warm with the garlic breadcrumbs and extra Parmesan cheese.