INGREDIENTS
1
bunch Kale, leaves
1 cup
Pumpkin puree, canned
1 tbsp
Sage
1
Shallot, medium
1 lb
Rigatoni or ziti
1 tsp
Red pepper flakes
1
Salt and black pepper
2 tbsp
Olive oil
2 tbsp
Butter
8 oz
Mozzarella, grated
2 cups
Ricotta
1½ cups Silk Unsweetened Cashewmilk