-
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.
-
Next add pumpkin and combine. Cook for a further 4 mins.
-
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.
-
In a pot of boiling salted water, add pasta and cook as per packet instructions.
-
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.
-
Serve and enjoy with family and friends!
