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January 12, 2016
1Heat the olive oil in a pot and add finely chopped onion. Cook until golden.
2Add sliced pumpkin (1cm pieces), rosemary leaves and cook on medium heat for 3 - 5 minutes.
3Add 150 ml of water and cook for 15 minutes.
4Smash the pumpkin with a potato masher, adjust with salt and then add the pasta and water/vegetable broth.
5Stir often and add more water if necessary.
6Cook until the pasta is "al dente", add parmesan cheese and mix well to coat.
You can garnish the dish with toasted pumpkin seeds and Parmesan cheese.
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