Squid ink pasta with pumpkin sauce

  • 150 grams of squid ink pasta
  • 1 cup of diced pumpkin, peeled 
  • 2 - 3 poppy seeds
  • 1/2 cup of parmesan cheese
  • pinch of nutmeg
  • 1 tablespoon of olive oil
  • freshly ground pepper
  1. Cook pasta al dente. Drain and pour with cold water.
  2. Heat olive oil, fry pumpkin till soften about 3 minutes, sprinkle with salt and freshly ground pepper, add parmesan cheese, nutmeg and poppy seeds.
  3. Add pasta to frying pan, mix with pumpkin sauce.
  4. Serve sprinkled with parmesan.