Pasta with pumpkin sauce

For the pumpkin

500 g pumpkin 1 clove garlic 2 tbsp olive oil 1 tsp thyme salt pepper

For the pasta

1 tbsp butter 150 ml vegetable stock 80 ml heavy cream 40 g Parmesan 50 g feta 80 g mozzarella salt pepper thyme 350 g penne or rigatoni

For the pumpkin, preheat the oven to 190°C and place the pumpkin in pieces and the garlic on a baking tray. Add olive oil, thyme, salt and pepper and bake for 30–40 minutes until softened.

Once baked, mash the pumpkin and garlic with a fork in the tray until they have a smooth, creamy texture.

Boil the pasta for the time stated on the package.

For the sauce, heat the butter in a pot and add the roasted pumpkin (mashed). Add the stock and simmer for 5 minutes.

Add the heavy cream and stir.

Add the Parmesan, feta and mozzarella and stir until melted. Add salt, pepper and thyme.

Add the pasta to the sauce and mix well.