Baked pasta with pumkin and béchamel sauce

For 8 people
500 g of pasta
1.2 Kg of Hokkaido or Delica pumpkin (peeled)
2 cloves of garlic
1 sprig of rosemary
1 pinch of cayenne pepper
extra virgin olive oil
salt
béchamel sauce (for this recipe double any amount)

For coverage
1 tablespoon nutritional yeast flakes
1 tablespoon breadcrumbs

Dice the pumkin: the smaller the pieces are, the sooner they cook.
In the case of Hokkaido or Delica organic pumpkin you can also use the peel and remove only the seeds and the inside.
Chop the garlic and fry it briefly in a large pan with a little oil, then add the diced pumpkin, chopped rosemary needles, cayenne pepper, salt, a glass of water, then stir and cover with a lid.
Cook over low heat, stirring occasionally and making sure that it doesn't stick to the bottom, in which case add a little water.
After cooking the pumpkin it should be very soft, plus the water must have been completely absorbed.

While the pumkin is cooking, boil the pasta in boiling salted water and prepare the béchamel sauce, doubling the doses for this preparation (it will take a liter of vegetable milk).

When everything is ready, lightly grease a large ovenproof dish and arrange on bottom a thin layer of béchamel sauce.
Mix the rest of the béchamel sauce with pumpkin and drained pasta al dente, pour into ovenproof dish and top with a light dusting of nutritional yeast flakes and bread crumbs on the surface, in order to obtain an optimal browning surface.

Bake at 200° C for 45-50 minutes and serve hot.