Pasta with pumpkin puree
Instructions
Cook the pasta in salted water, then drain and cool it under running water.
Meanwhile, thinly slice the onion and stir-fry it for a few minutes in a pan with corn oil.
When tender, add a little salt and pumpkin puree (for the amount, imagine that tomato paste).
Let simmer a few minutes and Add soy sauce (about 2 tablespoons for 500 g of pasta); We have already put both salt to soften the onion is better for not having to add too much soy sauce at this point, so that the color of pumpkin you lose and become all too dark.
If you need to add water to make the sauce sufficiently liquid, used to cooking the pasta.
At this point, put the almond flour (which replace grated cheese).
You blast the dough to medium-high heat with the pumpkin puree, garnish with chopped parsley and serve immediately.
