Cut the pumpkin into pieces, you need 450 g for this recipe. I use Hokkaido pumpkin, because you do not have to peel the skin. If you are using another type of pumpkin, you have to peel it. Add all the spices and olive oil: ½ tsp rosemary, ½ tsp salt, ½ tsp black pepper, ¼ tsp nutmeg, 12 g oil. Mix well.

Put in a baking dish, and place a piece of feta in the middle (160 g feta). Bake for 40 minutes at a temperature of 200 C / 390F.

Cool for 5 minutes, blend in a blender, then add 200 ml pasta water. The sauce is ready.

Cook the pasta according to the instructions and mix with the sauce.