Creamy Pumpkin Spaghetti


150ml OraSi Soy Cooking Cream
400g Pumpkin
360g Spaghetti
250ml Sunflowers Oil
80g Olives
10 Leaves of Fresh Sage
1 Shallot


  1. Prepare the pumpkin cream:
  2. In a large pan, heat 4 spoons of extra virgin olive oil. Chop the shallot and soften it gently in the hot oil, until it is golden brown.
  3. Add the diced pumpkin flesh, salt and brown for a few minutes. Add a little hot water and cook the pumpkin until it is tender but still firm: it will take about 15 minutes.
  4. Creamy pumpkin Spaghetti:
  5. Transfer it to a cylindrical container and blend with an immersion blender to reduce it to a puree. Keep aside.
  6. Prepare the sage:
  7. In a saucepan, heat the frying oil: it must be very hot.
  8. Wash and dry the sage and fry it briefly, until it is crispy. Drain it on absorbent paper and set it aside.
  9. Prepare the spaghetti:
  10. Heat a large pot with plenty of water on the heat. Add a handful of coarse salt. When it boils, pour the spaghetti, turn them and drain 3 minutes before the cooking time indicated.
  11. Pour the spaghetti into a pan with the pumpkin cream. Add a little cooking water if necessary and mix until the pasta is ready.
  12. Pour the OraSi Soy Cooking Cream and stir briefly.
  13. Distribute the pasta in the dishes, add the halved olives, the crisp sage leaves, a drizzle of oil, a pinch of white pepper.
  14. Serve immediately.