Brown the onion in a pot with sliced celery, a dash of olive oil and the rosemary. Add the pumpkin and leave it to absorb the flavour for 1 minute.
PREPARE THE SAUCE
Remove the rosemary sprig and add the milk. Bring to a gentle boil until the pumpkin has softened. If necessary, add a little water. Once the pumpkin is soft, blend the mix until it forms a smooth pumpkin cream. Season with salt and pepper to taste, then set aside.
COOK THE PASTA
In a large pot of boiling salted water, cook the Fusilli according to the package instructions.
COMBINE AND SERVE
Toss the pasta in with the sauce and serve the pasta into bowls. Garnish with freshly grated Parmigiano Reggiano, and slices of black truffle – buon appetito!
