Ingredients:

• 2 tbsp Olive Oil
• 1.5 pounds of sausage
• 12oz Chicken Stock
• 15 oz Pumpkin Puree
• 1 tbsp Garlic Salt
• 1 tsp Onion Powder
• 12oz Penne Pasta (this can go in uncooked)
• 15oz Tomato Sauce
• 1/2 cup Unsweetened Almond Milk
• 1/2 cup Ricotta Cheese
• 1/4 cup of Parmesan cheese
• 1 jar of Spaghetti Sauce (your favorite flavor)
• Italian Season

Directions:

1. Add olive oil and sausage into the pot and turn setting to sauté and cook sausage until done
2. Mix the Chicken Stock, Pumpkin Puree, Garlic Salt, Onion Powder, Pasta, Tomato Sauce and Almond Milk in the Instant Pot (no need to mix together)
3. Pressure cook for 20 minutes with a 5 minute natural release before releasing pressure
4. Once pressure has been released, removed lid and mix
5. Then add the remaining ingredients
6. Serve and enjoy!

This makes an incredibly large dish, so you can always freeze and reheat later or have dinner for multiple nights of the week.

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