Creamy Pumpkin Pasta with Gochujang Sauce

1.Preheat the oven to 400°F (200°C).

2.Cut the pumpkin 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.

3.While the pumpkin is roasting, chop the tomatoes, zucchini, onion, and garlic.

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

5.In a skillet, heat oil over medium heat. Add the chopped onion and garlic, sauté until fragrant.

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

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

8.Stir in gochujang, soy sauce, and cream. Cook for another 2-3 minutes.

9.Add the cooked pasta to the skillet, toss to coat the pasta with the creamy pumpkin sauce.

10.Sprinkle grated parmesan cheese over the pasta and mix well until the cheese melts and the sauce thickens.

11.Season with salt and pepper to taste.

12.Serve the creamy pumpkin pasta hot, garnished with additional parmesan cheese if desired.

13.Enjoy your delicious Creamy Pumpkin Pasta with Gochujang Sauce!