Maccheroni with Pumpkin and Feta

Method

1. Preheat oven to 200°C. On a baking tray, combine cubed pumpkin and feta. Drizzle with olive oil, season with pepper. Only salt the pumpkin (feta is salty). Add herbs (thyme, sage, rosemary) and a clove of garlic.
2. Roast for 25 minutes until pumpkin is tender and browned.
3. Meanwhile, bring a pot of salted water to a boil and cook the maccheroni pasta until al dente.
4. After roasting, remove the garlic clove. Let the feta cool. Transfer the roasted pumpkin to a blender. Add a splash of hot pasta water and blend until smooth and creamy.
5. Drain the pasta, reserving some pasta water. Toss the pasta with the pumpkin cream, adding reserved water if needed to loosen.
6. Crumble the roasted feta over the top. Serve immediately.