Pasta with squash cream, mushrooms and hazelnuts

Ingredients

2 servings

• 200 g squash
• 1 handful of hazelnuts
• 20 g margarine
• 5 sage leaves
• 200 g mushrooms
• salt and pepper
• 10 cl soy milk
• 1 dash of soy sauce
• 4 cl white wine
• 200 g pasta

Steps

1. 1

   Peel the squash and cut it into cubes.

2. 2

   Cook it for 20 minutes in a pot of boiling salted water.

3. 3

   Melt the margarine in a hot pan, add the sage leaves and let the margarine infuse.

4. 4

   Remove the leaves, add the hazelnuts and toast for 5 minutes. Set the toasted hazelnuts aside.

5. 5

   Rinse and slice the mushrooms, then sauté them in the sage-infused margarine. Deglaze with wine and let cook for 15 minutes.

6. 6

   Once the squash is cooked, blend it with the soy milk, soy sauce and season. You should obtain a smooth but slightly thick consistency.

7. 7

   Cook the pasta according to the package instructions.

8. 8

   Once the pasta is cooked, mix it with the squash cream and mushrooms.

9. 9

   Crush the hazelnuts and sprinkle them over each plate.