Pasta With Pumpkin Puree

Preparation:

Preparation: Cook the pasta in salted water then drain and let it cool under running water. Meanwhile, finely slice the onion and sauté it for a few minutes in a pan with the corn oil. When tender, add a little salt and the pumpkin puree (for the quantity, imagine it's tomato puree). Let it simmer for a few minutes and add the soy sauce (about 2 tablespoons per 500 g of pasta); we have already put some salt both to soften the onion better and to avoid having to add too much soy sauce at this point, thus avoiding that the color of the pumpkin is lost and everything becomes too dark. If it should be necessary to add water to make the sauce liquid enough, use the water used to cook the pasta. At this point also add the almond flour (which replaces the grated cheese). Sauté the pasta over medium-high heat together with the pumpkin puree, garnish with chopped parsley and serve immediately.