Pasta with carrot-pumpkin sauce

Coarsely grate the pumpkin and carrots on a grater. I think it gives this dish a specific texture and crunch that you wouldn't get if you just chopped the vegetables.

Finely chop the onion and garlic and fry in a pan with olive oil until they are glassy.

Add the grated pumpkin and carrots, season with salt and pepper and simmer covered over medium-high heat for about 20 minutes, until the vegetables are tender.

While the vegetables are simmering, cook the pasta in salted water according to the package directions.

Finally, add the cream to the pan and let it simmer for a while.

Sprinkle the finished pasta with cheese and garnish with parsley.