Pasta with pumpkin and chanterelles

Ingredients for 2 servings:

• 350 g pumpkin(s)
• 1 onion(s)
• 150 g chanterelles
• 2 tbsp oil
• 1 sprig(s) of thyme
• Salt and pepper, freshly ground
• 125g pasta
• 2 tbsp white seasoning
• some Parmesan, grated, to taste
• some cream, if desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan or vegetarian possible

Deseed and peel the pumpkin, and cut into cubes approximately 1.5–2 cm long. Clean and chop the chanterelles, and slice the onion. Heat a little oil in a pan and sauté the onion and pumpkin cubes. When the pumpkin is almost soft, push it to the side and fry the chanterelles on the free side of the pan. Mix the vegetables, add about 75 ml of water and 2 tablespoons of Condimento Bianco, add the thyme, and cook covered. At the end of the cooking time, if desired, uncover the pan and allow some of the water to evaporate. Meanwhile, cook the pasta in salted water until al dente. Remove from the cooking water and mix with the vegetables. Up to this point, the dish is vegan. If you like, stir in a little more cream. Serve on plates and sprinkle with grated Parmesan cheese, if desired.