Creamy pumpkin pasta

Fill a stock pot a little over halfway with water, season generously with sea salt and heat on high.

Finely chop one small onion and roughly chop four cloves of garlic.

Heat a large fry pan over medium heat.

Once the water boils add 225 g penne and stir every two to three minutes so it does not stick.

Add 30 ml extra virgin olive oil to the hot pan, then the onion and garlic, mixing continuously so they saute evenly for three to four minutes until the onion is translucent.

Add 1.25 g sweet smoked paprika and 0.5 g dried thyme and mix so they coat the onion and garlic.

Add 4 g all-purpose flour and mix one to two minutes to cook out the raw flour flavour.

Add 120 ml milk and 120 ml vegetable broth and mix continuously two to three minutes until slightly creamy.

Add 245 g pumpkin puree, season with sea salt and freshly cracked black pepper, mix and lower to a low heat.

After ten minutes transfer the pasta straight from the pot into the sauce, carrying some starchy water with it.

Kill the heat and mix, loosening with more starchy pasta water if the sauce is too thick.

Plate and top with grated cheese and fresh parsley.