Recipe, serves 2

Ingredients;

• 150g sorghum fusilli
• 2 tbsp olive oil
• 450g pumpkin, peeled, deseeded and cubed
• 1 large garlic clove, minced
• 1sp dried thyme
• 2 tbsp mascarpone
• Parmesan, grated to serve

Method

• Roast pumpkin with 1 x tbsp olive oil and salt and pepper in air fryer for 15 minutes, once done blend
• Bring salted water to boil and add fusilli, cook for 10-12 minutes
• Add 1 tbsp of olive oil to pan on medium heat
• Add blended pumpkin and minced garlic to pan
• Stir in mascarpone
• Once fusilli is cooked, drain and reserve some pasta water
• Stir in fusilli with sauce and add pasta water to loosen sauce to desired consistency
• Sprinkle with Parmesan and top with anything else you would like