Pumpkin Pasta

• A pumpkin or butternut squash
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp tomato puree
• 200g ricotta
• 30g pecorino, grated
• Pasta of your choice
• Handful of parsley, chopped

Deseed and cut your pumpkin/squash into chunks (you can leave the skin on) and pop in a pan of boiling salted water for 10 – 12 minutes until tender.

In a frying pan, sweat the onion in a glug of oil until it goes translucent. Then add in the garlic and tomato puree and cook it through for 2 or 3 minutes.

Get your pasta on the boil!

Add your pumpkin to your frying pan mix and cook for a few minutes more to get some colour, then tip the mixture into a blender. Add in the cheeses and blend until smooth, adding a splash of pasta water to loosen it.

Once your pasta is done, chuck it in the pan with a generous amount of sauce and stir it all through. Add a sprinkling of parsley for good measure.