Cheddar Gruyere and Sausage Pasta Toss | Wisconsin Cheese

Ingredients

• 3 cups cubed root vegetables (carrots, parsnips, beets), cut into 1/2-inch pieces
• 1 tablespoon olive oil
• Salt and pepper
• 1 package (16 ounces) uncooked orecchiette pasta
• 3 tablespoons butter, cubed and divided
• 1 pound fully cooked chicken sausage links, halved and cut into 1/2-inch slices
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 1/2 cup chicken stock
• 2 cups fresh baby spinach, coarsely chopped
• 1 tablespoon minced fresh sage
• 1 teaspoon minced fresh thyme
• 6 ounces Wood River Creamery® Applewood Smoked Sea Salt Cheddar Gruyere, finely shredded (about 1 1/2 cups)
• Additional Wood River Creamery® Applewood Smoked Sea Salt Cheddar Gruyere, shredded