Farfalle with Pumpkin Sauce and Parmesan

We roast pumpkin until it is soft and caramelised, then blend it into a smooth sauce with garlic and a little rosemary, seasoned lightly so the sweetness of the pumpkin comes through. The farfalle is cooked al dente and tossed through until every piece is coated. Finished with finely grated Parmesan and a sprig of rosemary.

Nutrition (approx., per serving): 540 kcal · 18 g protein · 82 g carbohydrates (12 g sugars) · 15 g fat (6 g saturated) · 7 g fibre · 1.4 g salt.

Dietary: vegetarian (see the rennet note above). Vegan without the Parmesan. Not gluten-free.