Whole Wheat Pasta with Creamy Pumpkin and Chicken Sauce

Wash the pumpkin, cut it in half, and remove the seeds. Then cut it into 1-2 cm thick slices (it is not necessary to peel Hokkaido pumpkin). Peel the shallots and garlic and slice them.

Preheat the oven to 200 °C. Place the vegetables on a baking tray lined with parchment paper and drizzle with a little olive oil. Roast for 20-25 minutes, until the vegetables are soft.

Meanwhile, cut the chicken breast into small pieces, season with salt, and fry them in a non-stick pan with a drizzle of olive oil until well cooked. When the vegetables are roasted, put them in a blender together with the vegetable broth and cooking cream. Blend until you get a smooth and creamy sauce.