Roast pumpkin Pasta Sauce

Ingredients

1 cup Chicken stock (powder and water is fine)
3tbs Confit garlic butter
Salt and pepper to taste
1/2 Roast pumpkin
1 lemon juiced
1/2 bunch of Sauteed kale
1 Chorizo

Roast the pumpkin with olive oil and salt.

Add the pumpkin, chicken stock, garlic butter, lemon juice and salt and pepper to a blender and blend until smooth.

Boil the pasta until al dente.

While the pasta is boiling, in a pan, fry the chorizo until golden, add the sliced kale, and toss the pasta through.

Adjust the thickness of the sauce and flavour with more garlic butter and chicken stock or pasta cooking water.

Optional: Serve with grated parmesan cheese.

Change it up!
Swap outs:
Sage instead of kale

Add Ons:
Cream or ricotta in the sauce
Toasted pine nuts
Parmesan for sharpness