Preheat your oven to 180°C and prepare the ingredients.

Peel and cut the Delica pumpkin into small cubes, approximately 2–3 cm in size.

Separate the garlic cloves, leaving the skin on to prevent them from burning during roasting.

Arrange the pumpkin cubes, garlic cloves, and vegan feta on a baking tray.

Drizzle generously with extra virgin olive oil, and season with salt, pepper, and fresh thyme leaves.

Toss everything to ensure even coating, then spread the ingredients in a single layer to promote uniform roasting.

Place the tray in the preheated oven and roast for about 30 minutes, turning halfway through.

While the pumpkin mixture roasts, bring a large pot of salted water to a boil.

Add your pasta of choice and cook it until al dente, following the package instructions.

Before draining, reserve about 1 cup of the pasta water to adjust the sauce consistency later.

When the roasting is complete, remove the tray from the oven and allow the garlic to cool slightly.

Once cooled, peel the skins off the roasted garlic cloves and transfer three quarters of it to a large bowl, along with a drizzle of olive oil and a splash of the reserved pasta water and reserve some for topping the pasta later.

Fold until smooth and creamy, adjusting the texture with additional pasta water as needed.

Taste the sauce and adjust the seasoning with more salt and pepper, if required.

Return the cooked pasta to the pot or a large skillet over low heat.

Pour the pumpkin sauce over the pasta and toss to coat evenly. If the sauce feels too thick, gradually add more pasta water, one tablespoon at a time, until it clings beautifully to the pasta.

To serve, plate the pasta and top it with the remaining roasted vegan feta and pumpkin.

Garnish with fresh thyme leaves and a crack of black pepper and drizzle with a touch of olive oil.