Creamy pumpkin pasta with thyme and roasted pecans

2 SERVINGS

oven
oven dish
food processor
small pan

250 to 300 gr pumpkin in small cubes
1 small red onion minced
3 tsp thyme
1 1/2 tsp onion powder
1 tsp smoked paprika powder
1 clove garlic pressed
1 tsp cumin powder
250 ml soy or oat cream
3 tbsp olive oil

salt and pepper

250 gr pasta
1/2 cup pecans in smaller pieces
fresh parsley

Pre heat oven at 200°C( 395°F)
In a bowl mix the pumpkin with all the other ingredients except for the cream. Stir well and bake in a small oven dish till crispy. About 15 mins approximately.

Cook the pasta.

Put the pumpkin in the food processor and mix as fine as possible. Add the cream and season with pepper and salt.

In a small pan roast the pecan nuts on medium heat. Check frequently or they will burn.

Serve the pumkin sauce on top of the cooked pasta. Finish with the pecan nuts and some fresh parsley.