Pasta with creamy pumpkin cheese sauce

Ingredients for 3 servings:

• 500g pasta
• 500 g pumpkin(s) (mushroom or butternut squash)
• 3 garlic cloves
• 6 sprigs of thyme
• 150 g ricotta
• 50 g Parmesan
• 1 pinch(s) salt
• 1 tsp, leveled pepper
• 3 tbsp, leveled olive oil
• 400 ml vegetable stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Deseed and peel the pumpkin. Then dice it and place it in a baking dish with the thyme and crushed garlic, then rub it in with the olive oil. Bake in an oven preheated to 220°C (top/bottom heat) for about 30 minutes on the middle rack. In the meantime, prepare the pasta according to the package instructions and chop the Parmesan in a blender. Place the browned pumpkin and garlic in a tall measuring jug or other container. Purée with an immersion blender, slowly adding the ricotta and vegetable stock. Then transfer the creamy mixture to a saucepan and add the cooked pasta and Parmesan. Season to taste with salt and pepper, stirring constantly.