Pumpkin Linguine

1: Preheat the oven to 200°C.

2: Combine the pumpkin, lemon thyme, garlic, and olive oil into a large bowl and mix well. Place onto a lined baking tray and roast for 35-40 minutes until golden brown.

3: 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.

4: Once the pumpkin has cooked, place it into a blender along with the roasted garlic, coconut cream, vegetable stock, and rosemary. Blend until smooth, adding in more stock if needed. Add in salt and pepper to taste and stir through.

5: Pour the mixture 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.