Heat oven to 150°C.
Season tomatoes with salt, pepper and fructose and drizzle with olive oil.
Roast in the oven while everything else is cooking.
Put pasta onto boil, drain and set aside when al dente.
Fry onion and add pumpkin when onion is translucent.
Add cinnamon, fructose and chilli and stir.
Add vegetable stock and allow to simmer until stock has reduced.
Add rice milk and salt and pepper to taste.
When the pumpkin is tender, blend until smooth.
Serve over the pasta, sprinkled with roasted baby tomatoes.
For more of Leaine's kitchen
's recipes click here