Preheat the oven to 180°C.

In a medium bowl, add the pumpkin pieces, olive oil, maple syrup, vegetable powder, salt and pepper and mix. Transfer to a baking tray lined with parchment paper and roast for 20 minutes until pumpkin is fully cooked through.

In the meantime, cook the tortellini. In a large saucepan with plenty of boiling water add the bouillon cube. Once dissolved, add the tortellini and cook following pack instructions. Reserve one cup of the pasta water.

In a large skillet, heat the olive oil and add the onion. Once softened add the garlic and tomato paste. Add the roasted pumpkin, the sage leaves, salt and pepper. Transfer the pumpkin mixture to a deep bowl, add the pasta water and using a hand blender, blend to create a smooth paste.

Once the pasta is ready, drain and return to the saucepan. Add the pumpkin paste, cream and cheese. Mix well until the cheese has melted and serve hot!