DIRECTIONS

1. First prepare the pumpkin cream:
- In a large pan, heat four tablespoons of extra virgin olive oil. Chop the shallot and fry it gently in the hot oil until golden.
- Add the cubes of pumpkin flesh, add salt and brown for a few minutes. Add a little bit of hot water and let the pumpkin cook until it is tender, but still firm. This should take about 15 minutes.
- Transfer the pumpkin into a cylindrical container and use a hand mixer to purée. Set aside.
2. Prepare the sage:
- Heat the oil in a small saucepan: it must be very hot for frying.
- Wash and dry the sage and briefly fry it until it is crunchy. Drain on paper towels and set aside.
3. Prepare the linguine:
- Heat a large pan filled with water. Add a handful of coarse salt. When it boils, add the linguine. Stir while cooking and drain them three minutes before the indicated cooking time.
- Pour the linguine into a pan together with the pumpkin cream. Add a small amount of cooking water as needed and mix until the pasta is ready.
- Add the Soy Cream and briefly stir.
- Distribute the pasta onto plates, add the halved taggiasca olives, the crunchy sage leaves, a drizzle of olive oil, a pinch of white pepper, and for an extra touch, shavings of Parmesan cheese.
- Serve immediately.

LINGUINE WITH PUMPKIN CREAM

Meal
portata
First course
Difficulty
difficolta
Easy
Type of diet

no-lattosio
Vegetarian
Egg free
Made with

Soy Cooking Cream

INGREDIENTS

150 ml OraSì Soy Cream
400 gr cubed pumpkin flesh
360 gr linguine
250 ml vegetable oil for frying
100 gr Parmesan
80 gr taggiasca olives
10 fresh sage leaves
1 shallot
salt, white pepper, extra virgin olive oil to taste

DIRECTIONS

1. First prepare the pumpkin cream:
- In a large pan, heat four tablespoons of extra virgin olive oil. Chop the shallot and fry it gently in the hot oil until golden.
- Add the cubes of pumpkin flesh, add salt and brown for a few minutes. Add a little bit of hot water and let the pumpkin cook until it is tender, but still firm. This should take about 15 minutes.
- Transfer the pumpkin into a cylindrical container and use a hand mixer to purée. Set aside.
2. Prepare the sage:
- Heat the oil in a small saucepan: it must be very hot for frying.
- Wash and dry the sage and briefly fry it until it is crunchy. Drain on paper towels and set aside.
3. Prepare the linguine:
- Heat a large pan filled with water. Add a handful of coarse salt. When it boils, add the linguine. Stir while cooking and drain them three minutes before the indicated cooking time.
- Pour the linguine into a pan together with the pumpkin cream. Add a small amount of cooking water as needed and mix until the pasta is ready.
- Add the Soy Cream and briefly stir.
- Distribute the pasta onto plates, add the halved taggiasca olives, the crunchy sage leaves, a drizzle of olive oil, a pinch of white pepper, and for an extra touch, shavings of Parmesan cheese.
- Serve immediately.
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