Ingredients

• Pumpkin500 g
• Tomatoes500 g
• Garlic4 cloves, (unpeeled)
• Olive oil1 tbs
• Feta cheese100 g
• Parmasan cheeseShaved, to serve
• Penne pasta400g

Steps

1. 1. Preheat oven to 160°C (140°C fan-forced). Peel and chop pumpkin, and quarter tomatoes. Place in a baking pan with unpeeled garlic and oil. Toss to combine and season well with salt and pepper. Bake for 1-1.5 hours until soft and caramelised.
2. 2. Place pumpkin and tomatoes in a blender or food processor with feta. Squeeze the garlic from skins and add to pumpkin. Blitz until smooth. Transfer to a large saucepan.
3. 3. Cook pasta in a saucepan of boiling salted water until al dente. Drain, reserving about half a cup of the cooking liquid.
4. 4. Reheat sauce in saucepan, adding a little of the reserved cooking liquid to loosen it. Add cooked pasta and toss well to coat. Serve with parmesan and a side salad.