Creamy roasted pumpkin pasta with crispy mushrooms

¾ cup parmesan grated

¼ butternut pumpkin cut into cubes

½ brown onion

¼ cup olive oil

chilli oil

500 g pasta

1 garlic

a sprig of fresh rosemary

½ cup mushrooms thinly sliced

fresh basil

1 tsp nutmeg

½ cup milk

Step 1

On an oven tray place the pumpkin, onion and garlic. drizzle with olive oil, add the rosemary and season with salt and pepper. if there’s room on that try, or on a second tray spread out the mushrooms and drizzle with olive oil. roast in the oven for 20-25 minutes at 180 degrees c.

Step 2

Cook pasta per package directions, reserving a cup of the pasta cooking water.

Step 3

Blend the pumpkin, onion and garlic with nutmeg, milk, parmesan and a pinch of salt and pepper.

Step 4

Add the cooked pasta back to the pot and stir through the sauce. if the sauce is too thick add in a couple splashes of the cooking water.

Step 5

Serve topped with the crispy mushrooms, fresh basil and some chilli oil if you feel like it.