Firstly, boil a pot of water, add a pinch of salt and 350g of pasta. Cook it for 10-12 minutes, remove it from heat and drain.
Meanwhile, grab a large saucepan. Add ¼ cup of unsalted butter and melt on a low heat. Then, add ¼ cup of flour to the saucepan and whisk on a medium heat for 30 seconds. Add 1/2 of the milk and continue to whisk until the mixture is smooth and begins to bubble.
Add 1 cup of pumpkin puree,1-2 tbsp of tomato puree, salt to taste, pepper to taste, 1-2 tsp of garlic powder, 1/2 tsp of dried parsley and oregano then stir.
Add 25g of grana Padano (or parsley) and add 125-200g of chopped mozzarella to the pumpkin sauce. Stir until the cheese melts.
Add the pre-cooked pasta, stir and leave to cook for a few minutes. Serve as desired!