Creamy Pumpkin Pasta with Gochujang Sauce

1Preheat the oven to 400°F (200°C).

2Cut the pumpkin (1 small) in half, remove the seeds, and place it on a baking sheet. Drizzle with oil, season with salt and pepper, and roast for 40-50 minutes until tender.

3While the pumpkin (1 small) is roasting, chop the tomatoes (2), zucchini (1), onion (1), and garlic (3 cloves).

4In a large pot, cook the pasta (8 oz) according to package instructions. Drain and set aside.

5In a skillet, heat oil over medium heat. Add the chopped onion (1) and garlic (3 cloves), sauté until fragrant.

6Add the chopped tomatoes (2) and zucchini (1) to the skillet, cook until softened, about 5-7 minutes.

7Scoop out the roasted pumpkin (1 small) flesh and add it to the skillet. Mash the pumpkin (1 small) and mix well with the vegetables.

8Stir in gochujang (2 tbsp), soy sauce (2 tbsp), and cream (½ cup). Cook for another 2-3 minutes.

9Add the cooked pasta (8 oz) to the skillet, toss to coat the pasta (8 oz) with the creamy pumpkin (1 small) sauce.

10Sprinkle grated parmesan cheese (½ cup) over the pasta (8 oz) and mix well until the cheese melts and the sauce thickens.

11Season with salt and pepper to taste.

12Serve the creamy pumpkin (1 small) pasta (8 oz) hot, garnished with additional parmesan cheese if desired.

13Enjoy your delicious Creamy Pumpkin (1 small) Pasta (8 oz) with Gochujang (2 tbsp) Sauce!