Whole grain penne rigate with pumpkin and tofu

For the pumpkin cubes

Cut the pumpkin in three slices 1/2 inch thick, put in a pan and sauté on both sides.

Cut the pumpkin in cubes and dress with a ribbon of oil.

For the beer foam

Boil the wheat beer with a bay leaf and some pepper grains.

Let cool, then add the vegetarian gelatin and stir.

Bring to boil again, pour in a syphon and add 2 CO2 capsules

For the pumpkin cream

Cut the pumpkin and the shallots in coarse pieces

Put inside a pan, cover with water and gently simmer for 15 minutes

Stir as needed, then adjust salt and pepper

For the tofu cream

Mix the Silken tofu with the lemon rind, salt, pepper and some sugar

For the Isomalt spheres

Heat up the Isomalt at 120°C / 248° F

Cut a disk of 1/2 inch diameter from the hot sugar

Pour 1 tsp pumpkin seed oil inside the hot sugar disk, in a sphere shape, and close the caramel sphere using the tweezers.

For the pasta

Bring to a boil a pot of salted water; add the Barilla Whole Grain Penne Rigate and cook until al dente.

Dress the pasta with the sauce and pumpkin cubes.

Presentation

Place the pasta on each plate in a pyramid shape.

On the top, place the cream of tofu and the powdered pumpkin seeds

Lay the Isomalt spheres and the beer foam at the sides of the pyramid.

Dust the plate with chervil and caramelized pumpkin slices