Pumpkin & Blue Cheese Pasta

Method

1. Preheat the oven to 175C and line a large tray with baking paper.
2. Place the pumpkin wedges onto the tray. Scatter over the minced garlic and drizzle with olive oil and maple syrup. Season generously with salt and pepper.
3. Roast pumpkin in the oven for 40 mins or until it is golden on the edges and tender.
4. While the pumpkin is roasting, add the breadcrumbs, thyme and butter to a frypan and cook over a medium heat until the bread is toasted and crispy. Set aside once done.
5. Once the pumpkin is cooked, remove the tray from the oven and allow to cool for 15 mins. Reserve 3 wedges of cooked pumpkin, keeping the skin and seeds. Chop the wedges into bite-sized chunks and set aside.
6. Scoop out the remaining cooked pumpkin flesh, discarding the seeds and skin. Add the flesh and remnants of oil from the tray into a blender. Add the creme fraiche, stock, and blitz to a smooth sauce consistency. Season with salt and pepper to taste.
7. Cook the pasta according to packet directions in a pot of boiling water. Once done, drain the pasta and return it to the pot, along with the pumpkin mixture. Toss to coat.
8. To serve, divide the pumpkin pasta between four bowls and top with the reserved roast pumpkin. Top with breadcrumbs and a slice of blue cheese. Season with more salt and pepper, and scatter with thyme leaves. Enjoy!