Pasta with pumpkin – white wine sauce

Ingredients for 4 servings:

• 750 g pumpkin(s) (butternut)
• 3 small onions
• 2 cloves garlic
• 1 cup crème fraîche
• 250 ml dry white wine
• 500 ml vegetable stock
• 25 g Parmesan or similar hard cheese
• 400 g spaghetti or other pasta
• salt and pepper
• Sugar
• Thyme
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Spaghetti with a difference

Cook the pasta and drain. Sauté the garlic and onions until translucent. Dice the butternut squash and add it, seasoning with pepper and sugar. While the cubes are still firm, add the white wine and vegetable stock. Continue simmering until the squash is firm to the bite. Add the thyme, nutmeg, salt, and crème fraîche, bring to a boil, and thicken. Stir in the Parmesan cheese and season to taste. You can also crush some of the squash cubes to make the sauce more creamy. Serve the pasta on plates and pour the squash sauce over it.