Recipe for Tagliatelle with Pumpkin Cream

Chop the red onion and mince the garlic cloves.

In a skillet, pour in the olive oil, add the red onion and the clove of garlic. Let cook over medium heat for 5 minutes.

Then add the 600g of squash previously cut into cubes and sauté them.

When the squash is cooked, set aside a portion for the pasta topping.

Leave the rest in the skillet, deglaze with white wine and vegetable broth. Continue cooking for 15 to 20 minutes on low heat.

After cooking, pour everything into a blender with the parmesan (optional). Season and then blend until smooth and homogeneous.

In the meantime, in a pot of boiling salted water, cook the pasta according to the time indicated on the package.

Also sauté the young spinach leaves with a drizzle of olive oil.

Coat the pasta with squash cream and add the spinach sprouts.