Creamy Pumpkin Pasta

• 1 butternut pumpkin (peeled & cut thinly)
• 1 large onion (peeled & quartered)
• 5 cloves garlic (peeled)
• 1 tbsp olive oil
• 1 tsp dired oregano
• .5 tsp smoked paprika
• .25 tsp salt
• .25 tsp freshly cracked pepper
• .5 cup Nuttelex Chicken Style Stock
• .5 cup canned coconut milk
• 350 grams pasta of your choice

Sage Leaves

• handful of fresh sage
• olive oil
• Pinch of sea salt

1. Preheat the oven to 200*C. Line a baking tray and set aside.
2. Add the pumpkin, onion, garlic, olive oil, oregano, paprika and salt and pepper to a large bowl and toss well to combine.
3. Spread into one even layer on the baking tray and bake for 35 minutes or until golden and tender.
4. Heat up enough oil in a small pan for shallow frying. Once the oil is hot, add in your sage leaves and fry for about 30-60 seconds or until they begin to curl around the edges and become slightly golden. Drain, season with salt and set aside.
5. About 10 minutes before the pumpkin is done, cook your pasta until just al dente. Drain and set aside (reserve a splash of pasta water for later).
6. Add the roasted veggies, stock and coconut milk into a blender and blend until smooth.
7. Combine the sauce and pasta into a large pot and turn the heat to high. Once bubbling, stir well to coat the pasta in the sauce. Add in a splash of pasta water to thin it out if needed and toss until glossy and well coated. Taste and season generously with salt.
8. Divide onto plates, top with crispy fried sage and black pepper. Enjoy.