First of all, peel the pumpkin and cut it into small cubes, then brown them with 1 clove of garlic, oil, salt and rosemary (if you put a whole sprig, as I did, you can remove it afterwards) and cook with lid for at least 10 minutes (each check, stir, and if necessary add a little water, but not too much, because in the end they should not be watery), until they are well cooked.
Remove the garlic and rosemary, add the Philadelphia and blend with a blender.
Meanwhile clean the prawns and brown them for a couple of minutes in another pan with the second clove of garlic and a little oil, then remove the garlic.
Meanwhile, cook the pasta and drain it al dente, then add it to the pumpkin cream, add the prawns and a little chopped fresh parsley, season with salt and pepper and mix.
The pasta with pumpkin cream and prawns is ready, serve immediately.
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