gluten-free // vegan

It's #NationalPastaDay, and we're in the thick of pumpkin season, so why not do a mashup of two of my favorite things? I whipped up this warming pasta with all the fall flavors- check out the recipe below!

Ingredients 
2 tbsp olive oil
3 cloves garlic, chopped
2 shallots, chopped
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh sage
9oz spinach
1/2 cup Kite Hill Ricotta
1 can pumpkin puree
1/2 cup veggie broth
1 box of Banza Pasta
1/2 cup chopped walnuts


Directions
In a large sauté pan, add olive oil, garlic and shallots. Sauté for 3-5 minutes until browned.
Add in rosemary and sage and sauté 2-3 minutes. Add in spinach, pumpkin, ricotta and broth.
Stir to combine, adding more broth depending on how thick you like your sauce.
Make pasta according to packaging directions.
Add sauce to pasta and stir to combine and serve. Top with fried sage and walnuts.