Servings: 6 servings 1x
Ingredients
- 1 yellow onion
- 1 tbsp avocado oil
- 2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp crushed red pepper
- 1 lb pasta (I like to use penne or fusilli pasta)
- 1 (15oz) can pumpkin puree
- 1/4 cup tomato paste
- 4 cups water
- 1/2 cup ricotta cheese
- 1/4 cup parmesan cheese
Instructions
- Dice the yellow onion
- Heat avocado oil over medium heat in a large heavy bottom pan like a dutch oven
- Add diced onion to the pan and saute until soft and fragrant stirring frequently
- Reduce the heat to low and add the salt, smoked paprika, nutmeg, cinnamon, and crushed red pepper to the pan and stir
- Add the tomato paste and pumpkin puree to the pot and stir again
- Add the pasta and water to the pot and stir one more time
- Bring the mixture to a boil
- Cover the pot and reduce to a simmer
- Simmer the pasta for 10-12 minutes stirring frequently
- Remove the pot from heat and stir in the ricotta and parmesan cheese while the pasta is still very hot
- Serve immediately or store in an airtight container in the fridge for up to 5 days
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.