6 shallots, peeled and chopped
3 tablespoons Colavita Extra Virgin Olive Oil
½ cup chicken stock
1½ cups canned pureed pumpkin
1 cup light cream
4 tablespoons grated Parmesan cheese, plus extra for sprinkling each dish
¼ teaspoon ground nutmet
½ teaspoon ground mustard
Freshly ground black pepper, to taste
Sea salt, to taste (optional)
1 pound pasta
Serves 4 to 6
In a large saucepan, cook the shallots in the Colavita Extra Virgin Olive Oil until soft. Add the stock and simmer.
Stir in the pumpkin, cream, and grated Parmesan. Reduce the heat to simmer, and add the nutmeg, mustard, pepper, and salt. Cover and continue to cook over low heat for about 25 minutes.
Meanwhile, cook the pasta. Toss the pasta with sauce and serve.