Capellini with pumpkin and sage sauce with vegan hazelnut parmesan

Ingredients for 12 servings:

• 75 ml rapeseed oil
• 6 shallots
• 6 cloves garlic
• 500 ml water
• 1 ¾ kg Hokkaido pumpkin(s)
• 2 cans of coconut milk
• 200 g pine nuts
• 2 bunch sage, fresh
• 2 tbsp paprika paste (Acı biber salçası)
• 1 ¼ kg capellini
• 100 g hazelnuts, ground
• 75 g yeast flakes
• Sea salt
• 2 lemons, juice
• Black pepper, freshly ground

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Capellini with zucchini sauce and salvia with vegan parmigiano and nocciole – my home recipe

For the hazelnut Parmesan, lightly toast the ground hazelnuts in a pan without fat. Be careful, this happens very quickly! Let them cool briefly, then mix them with the nutritional yeast in a mixing bowl. The nutty Parmesan alternative is ready. Toast the pine nuts in a pan without fat until they turn brown. Set aside and let cool. For the sauce, finely dice the shallots and garlic. Wash the Hokkaido pumpkin, cut them up, remove the seeds, and cut the pumpkin flesh into 2 cm x 2 cm cubes (leave the skin on the Hokkaido pumpkin). Pluck the sage leaves from the stems. Chop the leaves from one bunch, leaving the leaves from the other bunch whole. Heat the rapeseed oil in a large pot. Lightly sauté the shallots and garlic, then add the pumpkin flesh and sauté again. Pour in the coconut milk and water until the pumpkin is almost covered. Add 1 tablespoon of sea salt, cover, and simmer for about 15 minutes. When the pumpkin is soft, remove the pan from the heat. Squeeze the lemons. Add the salçası sauce, ground black pepper, and the juice of two lemons, and blend with a hand blender until a smooth sauce forms. Season with salt and pepper to taste. Stir in the chopped sage leaves. Boil water for the pasta and cook according to the package instructions (capellini usually only need three to four minutes, spaghetti accordingly longer). Meanwhile, heat a little rapeseed oil in a pan and briefly fry the remaining sage leaves. Toss the capellini with the sauce, arrange on plates, and garnish with pine nuts, Parmiggiano alle nocciole, and fried sage leaves. Tips: salçası sauce is hot paprika paste. You can find it in Turkish supermarkets. You can also use tomato paste or traditional paprika paste instead, but the sauce will have more of a kick with savoy cabbage. You can also use any other type of squash. Just keep in mind that you can leave the skin on Hokkaido squash, but you’ll need to remove it from spaghetti squash or other types of squash. Capellini are very thin pasta. You can also use tagliatelle, thin rice noodles, or spaghetti instead.