Hearty Autumn Harvest Pasta

Add whole wheat penne pasta to a large pot of boiling water. Cook according to package instructions until al dente, around 8 minutes.

While the pasta is cooking, heat olive oil over medium-high heat in a large pan. Add the chopped yellow onion, minced garlic, fine sea salt, dried oregano, and ground cinnamon. Stir well and sauté until the onions are translucent and fragrant, around 5 minutes.

Add honey, pumpkin puree, and tomato sauce to the pan. Stir well and allow the mixture to heat through, approximately 5 minutes.

Drain the cooked pasta, reserving about a cup of pasta water. Add the pasta, drained white beans, and roughly chopped spinach to the tomato pumpkin sauce. Stir well to combine, adding the pasta water as needed to loosen it up.

Let the pasta cook in the sauce over low heat for a couple of minutes until the spinach slightly wilts. Fold in the grated Parmesan cheese until well combined.

Serve the pasta hot, with additional Parmesan cheese on top if desired. Enjoy!