1. Place olive oil, butter, garlic, rosemary in a large pan and allow butter to melt. Then add onion and cook until softened and golden brown.
  2. Next add pumpkin and combine. Cook for a further 4 mins.
  3. Pour stock over pumpkin and bring to the boil. Simmer for 10 mins or until soft. Add salt and pepper to taste. Remove whole garlic cloves.
  4. In another pot filled with salted boiling water, cook pasta as per packet directions.
  5. Remove and drain pasta, then mix into pumpkin sauce. Turn down the heat to low and add pecorino and mascarpone. Mix and add salt and pepper to taste.
  6. Serve and enjoy with family and friends!

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