Step-by-Step Instructions

• Preheat your oven to 375ºF (190ºC) while bringing a large pot of salted water to a boil. Cook 1 lb of dry pasta until 2 minutes shy of al dente, then drain.
• In a skillet, melt 2 tablespoon of unsalted butter. Add ½ cup walnuts and 1 tablespoon fresh sage, toasting for about 5 minutes.
• In the same skillet, add 2 tablespoon olive oil, 8 oz sliced cremini mushrooms, and 1 finely chopped yellow onion. Cook until soft, about 8 minutes.
• Stir in ¼ cup tomato paste, 4 minced garlic cloves, and ½ teaspoon crushed red pepper flakes. Cook for 3-4 minutes.
• Add 3 to 4 handfuls spinach, 1 teaspoon dried oregano, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon ground nutmeg. Stir until spinach wilts.
• Deglaze with 3 cups vegetable broth, then stir in 1 can pumpkin purée, ½ cup Parmesan, and ½ cup fontina until smooth.
• Mix the cooked pasta into the sauce, ensuring even coating.
• Transfer to a greased baking dish, top with 1 cup fontina and the walnut-sage mixture. Spread evenly.
• Cover with foil and bake for 15 minutes. Uncover and bake for another 10 minutes until cheese is melted and golden.