Step 1: Peel the pumpkin and cut it into small cubes. Sauté the cubes in a hot skillet with a little oil for a few minutes. Add the apple juice and let it simmer.

Step 2: In a separate bowl, mix the cornstarch with the vegetable stock, then add the liquid cream. Pour this mixture into the skillet, stirring gently to incorporate. Season with salt, pepper, and nutmeg, then cover and let the mixture simmer for 10 minutes.

Step 3: Meanwhile, cook the tagliatelle al dente in salted boiling water.

Step 4: Once the pasta is cooked, add it to the skillet with the pumpkin mixture, stirring well to combine all the ingredients. Finally, add the white wine vinegar and mix it into the dish.

Step 5: Serve the pasta on a plate, garnished with crumbled sheep cheese and a few sage leaves.

Enjoy!