Pasta With Creamy Pumpkin And Parmesan Sauce

• 2 cups pumpkin cleaned
• 1/2 tablespoon olive oil
• 1/2 onion small, chopped
• 1 clove garlic chopped
• 4 leaves fresh sage
• 7/8 cup vegetable stock from 1/2 vegetable cubes
• 6 3/4 tablespoons white wine
• 1/2 teaspoon paprika
• 3/4 cup sour cream
• 1/2 cup grated Parmesan cheese
• 13 1/8 cups noodles fresh broad

1. Place the pumpkin on the parchment paper on a baking rack in the oven and bake 30-40 minutes at 250u0b0C (220u0b0C fan) or until done. Cool, then scrape the soft inside into the blender mixing bowl.
2. Saute onion and garlic in olive oil for 1-2 minutes. Add sage leaves, stir and saute briefly.
3. Add vegetable stock and wine, bring to the boil, about 2 minutes, let it boil for another 2 minutes. Remove the sage leaves with a slotted spoon.
4. Add stock and wine mixture to the pumpkin and blend until smooth (puree like). Add red paprika, stir.
5. Transfer the pumpkin puree back into the cooking pan. Add sour cream and parmesan cheese, stir and combine. Sauce consistency sauce can be adjusted as desired by adding some of the pasta cooking water.
6. Cook fresh broad noodles according to the instructions, drain and serve immediately topped with the creamy pumpkin sauce.

pumpkin, olive oil, onion, garlic, sage, vegetable stock from, white wine, paprika, sour cream, parmesan cheese, noodles

Taken from www.yummly.com/recipe/Pasta-with-creamy-pumpkin-and-Parmesan-sauce-1666007 (may not work)