Creamy Pumpkin Pasta

1. Preheat the oven to 220C/200C fan. Halve the pumpkin(s), scoop out the seeds (set aside to roast separately, if you like!) and slice into large chunks.

2. Add to a roasting dish, drizzle with the olive oil and season well with salt and pepper, toss well. Roast for 30-35 minutes until soft. Remove from the oven and allow to cool a little.

3. Peel the skin off the pumpkin and blend until smooth with an immersion blender or in a food processor.

4. Bring a large pot of salted water to the boil. Cook the pasta until al dente, reserving plenty of pasta water.

5. Meanwhile heat the vegetable oil in a large frying pan over a medium-high heat and fry the bacon until browned and crispy, 5-7 minutes. Remove from the pan leaving any excess oil in the pan.

6. Reduce the heat to medium-low. Add the smoked garlic paste, dried sage, and dried thyme. Fry for about 1 minute. Tip in the cream, Parmesan, and Gruyere and season well with salt and pepper. Stir until the cheese has melted.

7. Add splashes of pasta water until you have a creamy sauce. Tip in the bacon and pasta and toss until the pasta is well coated in the sauce, adding more pasta water if necessary.

8. Serve the pasta with more Parmesan and an extra twist of black pepper.