Ingredients
- 400 g pasta of your choice
- 420 g pumpkin
- 2 large handfuls of fresh sage
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olive oil
- 1 shallot
- 3 cloves of garlic
- 1/2 teaspoon(s) smoked paprika
- 12 cl of liquid vegetable cream
-
the juice of 1 lemon
- 3 large handfuls of hazelnuts
-
Parmesan pieces
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Salt and pepper from the mill
Preparation
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Preheat the oven to 160°C.
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Cut the pumpkin in half and core it. Brush with oil and place the flesh face down on a baking tray covered with baking paper.
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Place in the oven and cook for around 35 minutes. Ten minutes before the end of cooking, add the sage leaves and oil around it, then return to the oven.
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Brown the peeled and chopped shallot in an oiled pan for 5 minutes, then add the peeled and chopped garlic cloves. Salt, pepper and add the smoked paprika. Reserve off the heat.
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Cook the pasta until al dente and keep 2 or 3 ladles of the cooking water.
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Extract the flesh from the pumpkin and keep 420 g of it. Place it in a blender, add the cream, lemon juice and 2 ladles of pasta cooking water. Mix until you obtain a fluid texture.
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Pour the sauce into the pan then add the pasta. Mix everything and, if necessary, add a ladle of cooking water to thin the sauce.
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Roast the hazelnuts in a pan.
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Serve with crumbled sage, crushed hazelnuts and parmesan shavings.
