1-Preheat the oven to 200°C (390°F). Cut about 2 cm off the top of the 2 garlic bulbs to expose the cloves. Place the garlic, 1 lb pumpkin (diced into about 3 cups), and 2 sprigs rosemary in an ovenproof and stovetop-safe dish. Season with 3 tablespoons extra virgin olive oil, salt, and pepper to taste. Bake for 45 minutes until the pumpkin is soft and caramelized.

2-After baking, allow the garlic to cool, then squeeze out the cloves and remove the rosemary leaves.

3-Transfer the garlic, roasted pumpkin, and rosemary leaves to the same pot. Add 3 cups chicken or vegetable stock, 1/2 cup white wine (if using), and 2 cups small pasta like rigatoni, penne, or orecchiette.

4-Bring the mixture to a boil over high heat, then reduce to medium heat to maintain a gentle boil. Cook for about 15 minutes or until the pasta is tender and approximately 80% of the liquid is absorbed. Add more stock if needed to reach the right consistency.

5-Remove from heat and stir in 50 grams grated parmesan cheese if using. Serve immediately, optionally garnished with extra parmesan for added flavor.