Pre heat the oven to 180 degrees Celsius

Line your baking tray with some baking paper. Remove skin and dice Pumpkin into 2x2cm squares and place them on the baking tray.

Remove the core of the Capsicum and slice it into larger chunks as it is a softer vegetable. Then place it on the baking tray with the Pumpkin.

Cut Onion in half leaving the skin on, place in baking tray

Cut a full head of Garlic into half and place it in the tray.

Now, place the block of Fetta Cheese in the centre of a baking tray. Drizzle with Olive Oil and season with Salt and Pepper.

Bake for 45 minutes until Vegetables are cooked and Fetta is soft.

While the Vegetables and Fetta are cooking, you can get started with the Pasta. Cook it as per instructions on the packet. Reserve some Pasta water for the sauce and drain the remaining Pasta. Set aside.

Once the Vegetables are cooked, allow it to cool down a bit. Squeeze the softened contents out of the Onion and Garlic discarding the skin and add it to the blending jug.

Add all the cooked Vegetables into the jug. Add 2-3 ladles of the reserved Pasta water in the jug and blend until smooth and creamy with stick mixer.

Now, toast the Walnuts on a pan or roast it in the oven. Keep it aside.

Assemble the Pasta by stirring in the creamy sauce through the cooked Pasta. Make sure the Pasta is covered with the sauce.

Spoon the pasta into bowls, and sprinkle the toasted Walnuts over it. Crack some Pepper on top before serving.