Step 1

Dice the yellow onion

Step 2

Heat avocado oil over medium heat in a large heavy bottom pan like a dutch oven

Step 3

Add diced onion to the pan and saute until soft and fragrant stirring frequently

Step 4

Reduce the heat to low and add the salt, smoked paprika, nutmeg, cinnamon, and crushed red pepper to the pan and stir

Step 5

Add the tomato paste and pumpkin puree to the pot and stir again

Step 6

Add the pasta and water to the pot and stir one more time

Step 7

Bring the mixture to a boil

Step 8

Cover the pot and reduce to a simmer

Step 9

Simmer the pasta for 10-12 minutes stirring frequently

Step 10

Remove the pot from heat and stir in the ricotta and parmesan cheese while the pasta is still very hot

Step 11

Serve immediately or store in an airtight container in the fridge for up to 5 days