SERVES 6-8

INGREDIENTS
500g pumpkin or butternut squash, peeled, deseeded and diced
1 whole garlic bulb
1 scotch bonnet or chilli pepper, deseeded and chopped
olive oil, for cooking
200g vegan coconut yoghurt 
leaves of 2 rosemary sprigs
6 fresh thyme sprigs or 1 tsp dried thyme
1 vegan stock cube
400ml can coconut milk
1 tbsp golden syrup
500g dried penne pasta
1 onion, sliced
1 red bell pepper, deseeded and sliced
1 green bell pepper, deseeded and sliced
1 yellow bell pepper, deseeded and sliced
1 tbsp jerk paste
handful chopped parsley, to serve

METHOD

1. Preheat the oven to 170C, 190C fan, gas 5. Put a sheet of baking parchment on a baking tray. Add the diced pumpkin or squash, garlic bulb and scotch bonnet or chilli, then sprinkle over 2 tbsp olive oil and 1 tsp each of salt and black pepper and mix together. Roast in the oven for 25 minutes until cooked through and starting to caramelise.
2. Leave to cool for 5 minutes, then dash into a blender, squeezing the soft garlic cloves out of their papery skins. Add the yoghurt, rosemary and thyme and crumble in the stock cube. Add half the coconut milk, the syrup, salt to taste and a splash of water. Blend together until smooth.
3. Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet instructions, then drain. Meanwhile, in a large saucepan, heat 2 tbsp olive oil until hot. Add the onion and bell peppers and sauté for 5 minutes until soft, then add in the blended pumpkin sauce, remaining coconut milk and the jerk paste. Stir, then simmer, uncovered, for 5 minutes until thickened.
4. Add the drained pasta to the sauce and combine well to coat. Add a sprinkling of chopped parsley and enjoy.