Ingredients (Serves 4):

• 320 g. pasta
• 1 cup vegetable broth
• 4 tbs EVOO
• 500 g. pumpkin
• 1 shallot
• Rosemary
• A few spoonfulls of low fat milk
• Salt
• Black pepper

Preparing:

1. Cook the pasta in abundant salted water. Meanwhile, dice the pumpkin after removing the peel, the seeds and the internal filaments.
2. Chop the shallot and brown it in a pan with three tablespoons of olive oil. Add the pumpkin and leave to flavor for a few minutes, then add the hot vegetable stock. Season with salt and pepper and continue cooking for 15 minutes.
3. Set aside half the pumpkin pulp and blend the rest with a spoonful of olive oil and a few spoonfuls of milk. Drain the pasta when cooked al dente and sauté it in a the pan with the pumpkin and some rosemary leaves.
4. Serve with a generous amount of grated Parmesan.