Roast Pumpkin Pasta

1.4kg butternut pumpkin, 2cm pieces
4 cloves garlic
3 t fresh thyme leaves
Salt and pepper
100ml olive oil
500g pasta (pappardelle)
2 T cream
¾ C chicken stock
30g shaved Parmesan
Preheat oven 200°C. Place pumpkin, garlic, thyme, salt, half of oil in bowl and toss together. Transfer to baking tray and cook 30 mins until tender and golden. Cook pasta, drain, return to pan. Toss through remaining oil and keep warm. Place cooked pumpkin and cream in food processor/blender and process smooth. Add hot stock and process smooth. Season with salt and pepper and toss through warm pasta. Serve sprinkled with Parmesan and extra thyme if desired.