Step 1

Cook the pasta according to the instructions on the package.

Step 2

Heat a splash of olive oil in a pan. Add the pumpkin puree, tomato puree and the lactose-free cream. Let it simmer for 5 minutes.

Step 3

Add the stock little by little. You may not need everything. Add a large spoonful at a time and wait until it has been absorbed, then add another . The sauce is good if you have a nice sauce that is neither too thick nor too thin.

Step 4

Add the spinach and toss until it has shrunk. Taste the sauce and season with salt and pepper.

Step 5

Drain the pasta and divide between two plates, spoon the sauce on top.

Step 6

Finely chop the walnuts. Serve the pasta with the chopped walnuts and parmesan cheese.