Ingredients

• 450g pasta 
• Pinch of sea salt
• 1 onion, chopped
• 2 garlic cloves
• 8 chestnut mushrooms
• 1 tin pumpkin purée
• 250ml dry white wine
• Freshly ground black pepper
• 2 tbsp unsalted butter, cut into slices and chilled
• 150g freshly grated parmesan cheese
• 225ml sour cream
• 50g chopped hazelnuts to serve (optional) 

Method

1. Bring a pan of salted water to the boil and cook the pasta al dente, according to the package directions.
2. In a large pan over a medium heat, sauté the onions, mushrooms and garlic for about 1 minute.
3. Add the pumpkin puree and white wine, and season with 1 teaspoon of sea salt and 1/2 teaspoon of ground black pepper; simmer for 5 minutes.
4. Stir in the parmesan cheese and butter until melted and creamy.
5. Stir in the sour cream and cooked pasta until well coated with the sauce.
6. Garnish with fried sage leaves and toasted hazelnuts and serve.

This recipe is suitable for vegetarians.