Baked Pumpkin & Feta Pasta

Recipe and photo: Liz Sinner - vegelizous

1. Preheat the oven to 200°C.
2. Cut the Hokkaido pumpkin into cubes and halve the garlic bulb horizontally. Place both in a baking dish, with the garlic bulb cut-side down. Add the feta cheese along with its oil and herbs. *(Optional: You can save ½ of one of the feta blocks to crumble over the pasta later.) Season with salt and pepper, and roast for 35-40 minutes until tender.
3. Squeeze the roasted garlic cloves out of their skins and place them in a food processor with the roasted pumpkin and feta cheese. Blend until creamy. Add a little pasta water until the sauce reaches your desired consistency.
4. Cook the saffron linguine for 4-5 minutes in salted, boiling water, then drain.
5. Optionally, toast 60g of pumpkin seeds in a dry pan until golden. Serve the pasta with the creamy sauce, topped with toasted pumpkin seeds.