Preheat the oven to 190 degrees celsius.

Slice the pumpkin into 1-inch wedges. In a roasting dish add the pumpkin, unpeeled garlic, rosemary, sage, and spring onion ( sliced into 1-inch pieces). Drizzle with olive oil and mix to coat.

Sprinkle over paprika and cinnamon and cook for 45min or until the pumpkin is cooked and slightly caramelized.

Cook the spaghetti as per instructions. Strain but do not discard the pasta water.

Once the pumpkin is cooked, remove and allow to cool.

Place the washed pumpkin leaves and walnuts on a baking tray, drizzle with olive oil and sprinkle with sea salt. Bake at 190 degrees celsius for 5 minutes or until crispy.

In a mixer add the pumpkin flesh, roast garlic, coconut cream, tamari, and 1/2 cup of the reserved pasta water. Season with salt and blitz until creamy.

Return the pasta and creamy pasta sauce to the saucepan and heat until warm. Taste and season with salt and pepper as required.

Place the pasta in a bowl and top with roasted seeds or nuts, crispy pumpkin leaves, crispy spring onion, and sage leaves.

Enjoy!