Creamy Pumpkin Mac & Cheese

360 g rigatoni

2 onions, finely chopped

3 cloves garlic, minced

4 tsp paprika powder

4 tsp dried thyme

1 small (600 g) pumpkin, cubed

300 ml vegetable broth

300 g spinach

100 g grated cheddar

150 g grated old cheese

to taste salt and pepper

pumpkin seeds (optional garnish)

Boil plenty of water in a saucepan with a lid for the rigatoni and cook the rigatoni, covered, for 13-15 minutes. Then drain but keep some of the cooking water. Leave to steam without a lid.

Cut the onion into half rings. Crush or chop the garlic.

Heat the olive oil in a saucepan with a lid over medium heat and fry the onion, garlic and paprika powder for 2 - 3 minutes. Add the pumpkin cubes and the dried thyme and stir fry for 4 - 6 minutes. Deglaze with the stock and cook, covered, 8-11 minutes, or until the pumpkin cubes are soft.

Puree with a hand blender. Add a splash of milk or some cooking water if the sauce is too thick.

Add the spinach, 3/4 of the cheddar, 3/4 of the old cheese and the rigatoni to the pumpkin sauce and stir well. Season with salt and pepper and heat for 1 minute more.

Transfer in an oven dish and sprinkle with the remaining cheese. Bake the pasta dish in the oven for 10 - 15 minutes, or until the top is nicely browned.

Meanwhile, heat a frying pan, without oil, over medium heat and roast the pumpkin seeds until they start to pop. Use to garnish.

Enjoy! :)