Based on a recipe developed for World Vegan Day on 1 November by Gerard O’Keefe, the Heritage Auckland’s exec chef. Gerard makes his own pasta using 1 cup roasted pumpkin purée and 3 cups of high grade flour. You can use commercially-prepared pasta sheets but choose thin sheets or roll out thinly.
For the filling
1 ½ cups | Raw cashew nuts |
2 Tbsp | Lemon juice |
1 | Garlic clove, crushed |
1 tsp | Onion powder |
1 pinch | Salt and pepper |
2 cups | Pumpkin, diced and roasted (Main) |
For the sauce and garnish
1 tsp | Saffron threads |
2 Tbsp | Boiling water |
8 Tbsp | Olivani |
1 | Lemon, finely grated rind only |
¼ cup | Sage, small leaves |
70 g | Hazelnuts, roasted, peeled and coarsely chopped |
For the pasta
1 pinch | Flour, for dusting |
500 g | Lasagne sheets, fresh (Main) |
Directions
- Soak the cashew nuts in enough water to cover for a few hours. Drain and purée in a food processor until smooth and creamy. Add the lemon juice, garlic and onion powder then season well. Purée the pumpkin separately.
- Soak the saffron in the boiling water for 5 minutes. Melt the Olivani and add the lemon rind, saffron and sage leaves.
- Dust the bench lightly with flour. Lay one strip of pasta on the bench and place teaspoons of the cashew nut ricotta on the pasta about 8-10cm apart. Place a teaspoon of the roast pumpkin purée next to it. Season well.
- Lightly brush a little water around each pile of filling. Lay a second strip of pasta over the top, pressing down around the filling and removing the air pockets. Use a cutter to make your preferred pasta shape.
- Bring a saucepan of salted water to a gentle boil. Cook the pasta gently in batches for 3 to 5 minutes. Remove with a slotted spoon. Serve topped with the sauce and chopped hazelnuts.
More pasta from Jan