Pre heat the oven to 180℃

Chop and peel the pumpkin into chunks and place it onto a lined baking tray.

Drizzle the pumpkin with the Extra Virgin Olive Oil and roast in the oven until soft (approximately 40mins).  Make sure to turn the pumpkin over at least once to stop it from burning.

While the pumpkin is cooking, cut the cauliflower into about 8-10 pieces.  Place in a small pot of water and boil until soft (approximately 20 mins).

When the cauliflower is cooked, drain it and put the cauliflower back into the pot you cooked it in.

Add the butter to the cauliflower and blitz it with a stick blender until smooth.

Once the pumpkin is cooked, add that to the puree cauliflower making sure to tip all the oil in with it.

Scoop out the avocado flesh and add that to the pot along with the cheese and cream cheese.

Blitz until smooth.

Cook pasta following package instructions. 

Mix the pasta and the sauce together before serving.

You can freeze the pasta sauce in small portions and just cook the pasta as needed.