Directions

1. Apply 1 tbsp. olive oil all over the pumpkin wedges.
2. Preheat air fryer at 200C or 390F for 5 minutes.Lay pumpkin wedges in the air fryer basket.Air fry at 200C or 390F for about 15-20 minutes till they are well roasted.
3. Now take them out and remove the peel.Blend to form thick delicious pumpkin puree. Use 1 cup for the recipe.
4. Mix together 4 tsp. cinnamon powder, 2 tsp. ground ginger, 1 tsp. clove powder, ½ tsp. nutmeg powder and 1 tsp. allspice optional.
5. Use 1 tsp. for the recipe.
6. Heat olive oil in a skillet. Add finely diced onion and garlic. Cook lightly for about 2 minutes.
7. Add 1 cup tomato puree cooked like this or canned puree and cook for about 5 minutes on low heat.
8. Add in 1 cup pumpkin puree you made earlier. Or you can use canned puree too.
9. Cook on low flame and your sauce will start thickening.
10. Meanwhile cook spaghetti as per pack instructions. Takes about 12-13 minutes. Drain and keep. Keep some pasta water in case later needed.
11. Add milk/plant milk to your cooking sauce along with oregano, chilli flakes, pumpkin spice and salt. Here’s how to make your own pumpkin spice.
12. Add sugar in case it tastes too sour. Taste and adjust seasoning. It should taste creamy.
13. In case the sauce gets too thick add some reserved drained water from pasta. Your sauce must not be runny.
14. Add in the cooked spaghetti and mix well.
15. Serve hot garnished with grated parmesan/vegan parmesan and generously sprinkled fresh grated pepper and basil or parsley.