Vegan One Pot Pumpkin "Bacon" Mac and Cheese

0 Heat the olive oil on medium high in a large non-stick pot or skillet that will fit the liquid and pasta in it.
1 Add the garlic and vegan bacon to the pot and sauté, reducing heat as needed until the "bacon" is brown and crispy. About 5 minutes. Remove the "bacon" and garlic from the pot and put into a bowl. Set aside. 
2 Add the non-dairy milk, water and pumpkin puree to the pot and whisk to combine. 
3 Pour in the salt, pepper, sage, thyme, nutmeg and cayenne. Whisk to combine. 
4 Heat on medium and bring to a simmer. Pour in the pasta and then stir making sure the pasta is submerged in the liquid. 
5 Simmer the pasta, stirring frequently, until it is tender and the liquid has mostly been absorbed. Usually about 13 to 15 minutes. 
6 Add the vegan cheese to the pot and stir until the cheese has melted and the sauce is nice and thick. 
7 Put the bacon and garlic back into the pot with the mac and cheese and stir to combine. 
8 Taste and adjust seasonings. Serve immediately.