Preparation

Step 1

Preheat oven to 250°C.

Step 2

In a bowl, toss pumpkin, onion, 3 clove sliced garlic, tomato, sage and

thyme with olive oil, salt and pepper.

Step 3*

Mix well. Transfer to a baking tray, cover with aluminium foil and bake for

30 mins.

Step 4

Once the pumpkin are soft enough, remove thyme and sage. Transfer

mixture onto a high speed blender. Add in vegetable stock (or water). Blend

until smooth.

Step 5

Boil water and cook noodles for 3 mins. Drain noodle and set aside.

Step 6

Heat oil in a pan. Add in garlic and almonds. Cook until almond are toasted.

Reserve some toasted almonds for garnish.

Step 7

Add in pumpkin puree. Adjust seasoning if needed. Add in pasta. Toss until

well mix. (Add in more vegetable stock or water if sauce is too thick)

Step 8

Serve noodles garnished with lime zest, sage leaf and toasted almonds.