Penne with chanterelles and pumpkin cream

1. Boil the penne in plenty of salted water for 9 minutes until al dente.
2. Cut the pumpkin into large cubes, the onion into half rings, and chop the parsley.
3. Heat a little olive oil in a frying pan and fry the pumpkin and onion until golden brown. Add a little water and simmer for 3 minutes. Season with salt and pepper. Transfer the contents of the frying pan to a bowl, add the creamy mushroom sauce and blend with an immersion blender until creamy. Return everything to the pan, add the pasta, and simmer for 3 minutes.
4. Sauté the chanterelle mushrooms with a sprig of rosemary in a skillet until tender.
5. Divide the pasta among plates, top with the chanterelle mushrooms and garnish with grated parmesan cheese and parsley.