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Ingredients: (serves 4)
•    handful or two of diced pumpkin flesh
•    2 tablespoons of olive oil (or vegetable oil)
•    2 garlic cloves, sliced
•    a few parsley stalks, chopped
•    1 can of chopped tomatoes
•    a knob of butter, a tablespoon of crème fraiche or small bit of grated cheese (optional)
•    sea salt and cracked black pepper
•    serve tossed with 500 grams of pasta, any shape you like. 
 

Method:
1.    Roast the diced pumpkin in the oven until softened, about 30 minutes at 180C. 
2.    Heat the oil in a pan and sauté the garlic until soft, translucent and fragrant. 
3.    Smash or mash the roast pumpkin, add to the pan. 
4.    Add the chopped tomatoes too. 
5.    Reduce heat and simmer for 10 minutes, you can blitz it now with a blender for an extra smooth passata, but you don’t have to. 
6.    If you choose, knock in the butter, crème fraiche or grated cheese now. 
7.    Serve with pasta.

Recipe created for #FoodSavvy Norfolk & Suffolk