Fusilli with Pumpkin and Oat Cream, served with vegan sausage rings

1. Sauté the minced garlic in olive oil, then add the diced pumpkin. Stir and sauté together for a few minutes.
2. Next, add the cherry tomatoes, season with salt and pepper, and finally pour in the water. Cook until the vegetables are completely tender.
3. Add the nutmeg, passata, and oat cream to the softened mixture, then simmer together. Meanwhile, use a wooden spoon to lightly mash the pumpkin and tomatoes to create a creamy, saucy ragout.
4. Toss the cooked fusilli into the sauce and simmer until the pasta absorbs the creamy sauce.
5. Slice the Picnic Sausages into rounds, fry both sides in a little olive oil until golden brown, then place them on top of the pasta.
6. Sprinkle with fresh parsley to finish this creamy autumn pasta dish.

Enjoy!