Heat the oven to 190 fan bake and ready a large pot of salted water.
Remove the skin off the pumpkin and slice it into chunks. Place on a baking tray drizzle with oil, salt and pepper. Slice the bottoms of the garlic cloves leaving the skin on and place these on the baking tray.
Bake the pumpkin and garlic for 30 minutes. In a small pan add the walnuts, sugar and butter and gently simmer for a few minutes on a low heat adding a pinch of chilli flakes.
Once they start to caramelize quickly tip the walnuts onto a baking sheet. Spread the nuts apart so they don’t stick in one clump. Let these cool then roughly chop.
Fry the onion and sage in some oil plus a knob of butter until soft. Add this to a food processor. When the oven timer hits 20 minutes take the garlic cloves out of the oven and add these to the food processor (remove the skins)
Get the pasta cooking at this point. Also, if you are cooking chorizo, fry it in a pan until crispy. By this point the pumpkin should be cooked, add it to the food processor with the onions, sage & garlic. Add the red wine vinegar, yoghurt and blitz until smooth.
Drain the pasta reserving 1 cup of pasta water.
Add the pasta back to the pot and mix the sauce through. Squeeze the lemon juice of one lemon, add the parmesan and the pasta water as you go, and gently fold this through.
Top with the chopped basil, a good pinch of chilli flakes and the chopped walnuts. If you have used chorizo sprinkle this over now too. Serve with a wedge of lemon on each plate and a big green side salad and enjoy x
