Creamy Roast Pumpkin Pasta

Ingredients

1/2 a pumpkin
1 tbsp olive oil
1 onion
6 cloves Garlic
Salt & pepper to taste
200 mls lite coconut milk
Parmesan
Herbs to taste

Method

Preheat oven to 190 degrees Celsius.
Remove pumpkin peel and cut it up into cubes or chunks.
Put 1/2 the amount of the pumpkin chunks onto a baking tray.
Drizzle olive oil over the pumpkin and mix until pumpkin is coated.
Bake for 20 minutes until soft and baked.
Remove from oven and set aside to cook slightly.
Heat oil in a pan.
Fry onion, garlic, salt and pepper until fragrant and browned.
Add pumpkin, and the soft pumpkin should start to break up becoming mushy.
Stop mixing before it all breaks up if you want the sauce to be chunky pumpkin, or stir until the pumpkin is mushed up well if you want a smoother sauce. 
Add coconut milk, and stir until the mix becomes a bit saucy.
Add pasta and mix until well coated.
Serve with a sprinkle of Parmesan, and whatever herbs you prefer.