Serves: 2

Prep: 10 mins

Cook: 40 mins

Ingredients:

• 500g pasta of choice (I used linguine)

• 750g pumpkin, peeled and diced

• 1-2 sprigs of rosemary, leaves only

• 1 tsp dried oregano

• 1 tsp dried thyme

• 3 garlic cloves, peeled

• 2 tbsp extra virgin olive oil

• 3/4 cup @califiafarmsau Oat Milk

• 1/4 cup vegetable stock

• Salt & freshly cracked black pepper, to taste

1. Preheat the oven to 200°C. Combine the pumpkin, rosemary, oregano, thyme, garlic and olive oil into a large bowl and mix well. Place until a lined baking tray and roast for 35-40 mins until golden brown.

2. Bring a large pot of salted water to the boil. Cook the linguine until al dente, drain and set aside, reserving a cup of the pasta water for later.

3. Once the pumpkin has cooked, place into a blender (don’t forget the roast garlic of course) with the oat milk, vegetable stock and rosemary. Blend until smooth, adding in more stock if needed. Add in salt (be generous) and pepper to taste and stir through.

4. Pour into a large pan or pot along with the cooked linguine. Stir over medium high heat, adding in a splash of pasta water as you go until the pasta is glossy and well coated with the sauce. Enjoy immediately!