Cappellini Al Sugo Di Zucca E Salvia Con Parmiggiano Vegano All Nocciole

by Editorial Staff

Summary

Prep Time 35 mins
Cook Time 30 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine European
Servings (Default: 12)

Ingredients

  • 75 ml rapeseed oil
  • 6 shallot (s)
  • 6 cloves garlic
  • 500 ml water
  • 1 ¾ kg Hokkaido pumpkin (se)
  • 2 cans coconut milk
  • 200 g pine nuts
  • 2 bunches sage, fresh
  • 2 tablespoon paprika pulp (Acı biber salçası)
  • 1 ¼ kg pasta (cappellini)
  • 100 g hazelnuts, round
  • 75 g yeast flakes
  • sea-salt
  • 2 lemon (s), juice it
  • Pepper, black, freshly ground
Cappellini Al Sugo Di Zucca E Salvia Con Parmiggiano Vegano All Nocciole
Cappellini Al Sugo Di Zucca E Salvia Con Parmiggiano Vegano All Nocciole

Instructions

  1. For the parmiggiano vegano all nocciole, lightly toast the ground hazelnuts in a pan without fat. Be careful, that happens very quickly! Let cool down briefly, then mix with the yeast flakes in a mixing bowl. The nutty Parmesan alternative is ready.
  2. Toast the pine nuts in a pan without fat until they turn brown. Set aside and let cool.
  3. For the sauce, finely dice shallots and garlic. Wash Hokkaido, cut in pieces, remove the seeds inside, cut the pumpkin flesh into 2 cm x 2 cm cubes (leave the shell on for Hokkaido). Pluck sage leaves from the stems. Chop the leaves from one bunch, leaving the other bunch whole.
  4. Heat the rapeseed oil in a large saucepan. Sweat shallots and garlic lightly, then add pumpkin meat and sweat again. Pour in coconut milk and water until the pumpkin is almost covered. Add 1 tablespoon of sea salt, put the lid on and simmer for about 15 minutes. When the pumpkin is tender, remove the pan from the heat.
  5. Squeeze lemons. Add acı biber salçası, ground black pepper and the juice of the two lemons and mix with the hand blender until a creamy sauce is formed. Season to taste with salt and pepper. Fold in the chopped sage leaves.
  6. Add water for the pasta and cook according to the instructions on the packet (cappellini usually only need three to four minutes, spaghetti takes longer). In the meantime, heat some rapeseed oil in a pan and briefly fry the sage leaves that have remained whole.
  7. Mix the cappellini with the sauce, arrange on plates, serve with pine nuts, Parmiggiano all nocciole and fried sage leaves.
  8. Tips:
  9. Acı biber salçası is a spicy paprika pulp. You can get it in the Turkish supermarket. Instead, you can also use tomato paste or classic paprika pulp, but the sauce has more oomph with Acı biber salçası.
  10. You can also use any other pumpkin. Make sure, however, that you can leave the skin on with the Hokkaido pumpkin, but have to remove it with the spaghetti pumpkin or other types of pumpkin.
  11. Cappellini are very thin pasta. You can also use tagliatelle, thin rice noodles or spaghetti instead.

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