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The beginning of the Christmas fast is the time whenMany kitchens still have round, fragrant pumpkins, rich in various vitamins and minerals. This vegetable is abundant in the end of autumn - early in the winter and in stores, so why not use it for a nutritious, but simple and lean dish? You will need 500 grams of refined pulp pulp, as well as: - 400 grams of eggless pasta made of durum wheat - ½ tablespoon of olive oil - ½ head of onions - 4 sage leaves - 200 ml of vegetable broth - ½ teaspoon of red pepper, - 1 clove of garlic, - salt, nutmeg. Boil 5 liters of water. Add 40 grams of salt to the boiling water (10 grams for every 100 grams of pasta). Put the pasta, it is better to take a wide, such as pappardelle, fettuccine or tagliatelle, let the water boil again and mix the paste. Stir every 2-3 minutes while cooking, following the instructions on the package. Simultaneously with the preparation of the paste, make sauce. A good paste is obtained when it absorbs the sauce, and this will only happen if you mix both hot. Pumpkin flesh into small cubes. Heat olive oil in a deep frying pan and fry on it crushed garlic and diced onions. Add chopped sage greens, a pinch of salt. Stir and fry until the onion is clear. Add the pumpkin, a pinch of nutmeg, stir and pour in the hot broth. If you do not have a broth, replace it with water, in which the paste is cooked. As soon as the pumpkin becomes soft, rub it. Drain the water and add it to the sauce, stir and serve your lean dish to the table. Sage in sauce can be replaced with thyme leaves or parsley. If you do not fast, you can make pumpkin sauce on cream, and not broth, and add about ¼ cup of ground parmesan cheese.