Pumpkin Mac ‘n’ Cheese

Preheat oven to 200ºC/180°C fan-forced.

In a large saucepan, heat the olive oil over a medium heat, add the onion and garlic and cook for 5 minutes or until the onion is soft. Add the pumpkin, vegetable stock powder, and water, and bring to a boil. Reduce to a medium heat and simmer for 10 minutes until the pumpkin is soft. Remove from the heat and blend the mixture until smooth.

Meanwhile, bring a large pot of salted water to the boil. Add the pasta and cook for approximately 5 minutes or until almost cooked (it will finish cooking in the oven). Drain and return to the pot, then stir through the pumpkin mixture, zucchini, half the Parmesan cheese, and season with salt and pepper. Pour into a baking dish, sprinkle the remaining Parmesan, breadcrumbs and sunflower kernels on top with a generous drizzle of oil. Place into the oven and cook for 15 minutes or until the top is golden and crunchy.