Pasta with pumpkin sauce and caramelized pecans with chili

Peel and chop garlic and onion.

Heat olive oil and stir fry onions and garlic with a pinch of salt, until they turn brown.

Add diced, peeled pumpkin, stir, and add beer. Put a lid and leave over low heat.

Remove from heat, add basil leaves, and blend with an electric mixer. Add salt and pepper to taste.

Boil pasta al dente in water with salt. Drain and save some of the boiled water for later.

Place the sauce in a pan. Add some of the pasta water we saved before, and bring it to a boil. Add pasta then and stir until everything is well-combined.

For the pecans, place them in a hot pan and stir or they will get burned. Add agave and chili. Cook for some minutes and put them over parchment paper until caramel is hard.

Serve pasta with pecans, fresh ground black pepper and, if you wish, some fried basil leaves.