Pasta with Baked Vegetable Cream

To prepare the Pasta with baked vegetable cream, first clean the pumpkin 1 and cut it into cubes 2; you will need about 5 oz. Also clean the mushrooms with a damp cloth 3.

Cut them into thin slices 4. Now separate the cauliflower florets 5 and chop them coarsely 6, you will need about 7 oz.

Remove the outermost leaves of the leek and cut it into rings 7. Combine all the vegetables in a bowl, season with salt, oil, pepper, paprika 8, and thyme 9.

Transfer them onto a baking sheet 10, spread them out as much as possible, and bake in a preheated static oven at 430°F for 25 minutes. Take the vegetables out of the oven 11 and let them cool slightly. Meanwhile, bring a pot of salted water to a boil that will be used for cooking the pasta. Then pour the vegetables and robiola into a blender jar 12.

Add a little water 13 and the tomato paste 14. Blend everything until you get a thick cream 15, adding more water only if necessary.

Cook the linguine 16 and in the meantime pour the vegetable cream into a pan. Thin it with a little pasta cooking water 17 and mix well. Coarsely chop the hazelnuts 18.

Drain the linguine al dente and place them directly into the vegetable cream 19. Toss them well, finish cooking, and add the chopped hazelnuts 20. Plate and serve 21.