Pumpkin Pasta Bake with Almond Ricotta

Ingredients

• 12 oz rotini pasta
• 1 Recipe Vegan Ricotta
• 1-2 tbsp olive oil
• 1 small onion, diced
• 2-3 cloves garlic, minced
• 15 oz can pumpkin puree
• 13.5 oz can full fat coconut milk
• 1/4 tsp ground nutmeg
• 1 tsp salt
• Black pepper
• 2 cups baby spinach
• 1 bag vegan mozzarella shreds

Instructions

Nutrition (per serving)