Pappardelle with pumpkin

When the pumpkin season is in full swing, it's time to cook dishes from it. Pappardelle with pumpkin is an unusual but very tasty dish that is undoubtedly worthy of attention.

Ingredients

• Butter - 4 tbsp. l.
• Shallots (finely chopped) - 6 pcs.
• Pumpkin (peeled from the skin and seeds and cut into cubes) - 800 g
• Nutmeg (ground) - 1/4 tsp
• Sour cream - 3/4 cup
• Parmesan (chopped on a coarse grater) - 4 tbsp. l.
• Fresh parsley leaves (chopped) - 2 tbsp. l.
• Papardelle - 350 g
• Salt - to taste

Directions

1. Heat oil in a large deep frying pan. Pour shallots into a preheated pan, season with a little salt, cover the pan with a lid and fry over low heat, stirring occasionally, for about 30 minutes.
2. Add pumpkin to skillet, sprinkle with salt and nutmeg. Cover and simmer over low heat, stirring occasionally, for about 40 minutes. Then add sour cream, parmesan and parsley, remove the pan from heat.
3. Meanwhile, boil pappardelle in salted water until tender, according to package instructions. Throw the finished noodles into a colander, and then transfer them back to the pan in which they were cooked.
4. Pour the contents of the pan into the pappardelle, mix gently and can be served sprinkled with grated parmesan.