The lighter version:
To a food processor or high powered blender - add the roasted bell pepper, roasted shallot, peeled roasted garlic ( with the skins removed ) and roasted pumpkin flesh (carving out the flesh with a spoon), salt, pepper, red chili flakes, water, cream or coconut milk
Process/blend on high until creamy smooth
The richer version:
To a food processor or high powered blender - add the roasted bell pepper, roasted shallot, peeled roasted garlic ( with the skins removed ) and roasted pumpkin flesh (carving out the flesh with a spoon)
Process/blend on high until creamy smooth
To a skillet add 2 tbsp olive oil (or 2 tbsp plant butter), on low heat
When warmed add chili flakes, salt, and saute for 30 seconds
Then add the pumpkin-pepper puree, increase heat to medium flame and incorporate, sauteing for a few minutes
Add water and cream/coconut milk, saute to combine
Cover with a lid and keep on low flame, until ready to use
Cook pasta until al dente (a little firm, not soft!)
Toss the cooked pasta in all of that beautiful sunflower pesto