Spaghetti with pumpkin sauce and tuna

Ingredients for 2 servings:

• 500 g Hokkaido pumpkin(s)
• 200g spaghetti
• 160 g tuna in olive oil, drained
• 1 shallot(s)
• 1 garlic clove(s)
• 150 ml white wine, semi-dry
• 150 ml vegetable stock
• salt and pepper
• Paprika powder, smoked
• e.g. cream
• 1 pinch(s) of sugar
• some lemon juice
• some parsley for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the pumpkin, remove the seeds, and cut into small cubes. Dice the shallot and garlic, and cook in a little oil until translucent. Add the pumpkin cubes and roast. Then deglaze with the wine and reduce for 5 minutes. Add the stock, bring to a boil, and reduce for another 5 minutes, then reduce the heat. Cover and cook the pumpkin cubes until soft. Meanwhile, prepare the spaghetti according to the package instructions. When the pumpkin cubes are soft, puree everything well, season with salt, pepper, smoked paprika, sugar, and lemon juice, and finally add a dash of cream. Stir well and bring to a boil briefly. Add the cooked and drained spaghetti to the sauce and mix well. Divide between plates, top with the drained tuna, and serve garnished with some parsley.