Spaghetti with creamy pumpkin sauce

First we will make the sauce. Pumpkin can be steamed, baked or cooked. In my case I make it in a microwave container. Of the 200 grams I reserve 50 grams to leave whole. The fastest way is to break it into small pieces and put it between 5 and 8 minutes at maximum power. Until you are able to crush it with a fork.

When we have the pumpkin, crush it with a fork and add the beaten fresh cheese, spices and salt to taste and set aside.

Cook the pasta according to the manufacturer's instructions. Remember that it is always better the pasta al dente :)

While the pasta is cooking, sauté the diced mushrooms and zucchini in a frying pan.

When the pasta is cooked, drain it. NOTE: reserve a little of the cooking water to give the sauce the point that you like. I always add a little water to make it creamy and not too thick.

Once the water has been added to taste to the sauce we had made, we put it in the same pan with the vegetables and let it cook for a few minutes (if you overdo it with water, you can let it reduce in the fire).

Add the pasta, mix and serve.

Finally, I like to grate a little bit of Parmesan cheese on top. It gives it an incredible touch, but it is totally optional.