Creamy Dairy-Free Pumpkin Pasta

0 Heat a large heavy bottomed skillet over medium low heat and sauté the onion and garlic until tender and fragrant, adding a splash of cooking oil or water as needed to deglaze. Add in the tomato paste, and sauté for 30 seconds to caramelize. Pour in the pumpkin puree, pasta water, milk and cream. Stir to combine.
1 Add in the Panacheeza parmesan, sage, sea salt and nutmeg and stir. Reduce heat to low and simmer, seasoning to taste with salt and pepper. Combine the tapioca flour and water and slowly pour into the sauce, stirring until a desired thickness is reached. Add in the spinach and simmer until wilted.
2 While sauce is cooking, heat a small cast iron or non stick skillet over medium low heat and add in the chopped walnuts. Toast for 5-6 minutes until golden and fragrant. Add in the Panacheeza parmesan, spices and sea salt and stir to combine. Remove from heat.
3 Pour the cooked noodles into the sauce and gently fold to coat. Serve hot, topped with a sprinkle of the savory walnut topping.