First, let's prepare everything: chop onion and garlic, cut pumpkin into dices (doesn't matter how big, just make them equal in size).
Toss pumpkin pieces into boiling water and cook for about 20 minutes or until soft. We'll blend it, so let it cook thoroughly.
In the meantime, heat-up olive oil in a pan. Sautée onion and add garlic for the last 2 minutes of sautéeing.
Warm up your oven to 180°C.
Put cooked pumpkin into a blender and add 1 l of water. I use the water that pumpkin cooked in and add more if needed. Then add sautéed onion and garlic, salt, and spices. Add 200 g vegan mascarpone. Blend it all well, to get a smooth soup-like liquid. It has to be pretty runny.
Add rigattone pasta to your baking tin and pour over your thin pumpkin sauce. Make sure that all pasta is covered.
Bake in the oven for 35 minutes or until pasta is cooked.
Before serving you can sprinkle this oven-baked pasta with fresh parsley and nutritional yeast.
