Another great fall food is creamy pumpkin pasta. The sauce is made of kabocha, butter, milk, and heavy cream. It is so creamy and makes your day cozy and happy.
I love creamy kabocha pasta and this is not a classic Japanese food at all. But kabocha is a super famous Japanese fall food and there are tons of arranged recipes.
If you wonder what Kabocha is, it is a type of squash. Kabocha might be difficult to find but these days there are more and more local grocery stores that sell Kabocha. If you can’t find it, try to go to a Japanese or Asian grocery store. They 100% have it unless it’s a super high season and they are sold out.
The closest taste or substitute for Kabocha is butternut squash. It’s also a type of winter squash, the same as kabocha. I recommend you use Kabocha for the recipe, but butternut squash (or acorn squash) is ok too.
Before you try to cook with a substitute for Kabocha, please read All you need to know about Kabocha Squash to know more about Kabocha.
This recipe might be unusual for some people, but there are so many amazing fusion pasta recipes in Japan and this is one of them. I love the fall season and I want to taste as much as possible! I hope everyone can get the best fall out of my recipes!
The other fall recipe options
How to make Pumpkin Pasta for fall
CHECK Instagram and Pinterest! Please stay connected and let us know if you are satisfied with our recipes or have any suggestions!
Creamy Kabocha Pasta
- 200 g spaghetti
Creamy Kabocha pasta sauce
- 130 g kabocha
- 2 mushrooms Pick your choice if mushrooms! Use 2-4 mushrooms. I used White button mushrooms.
- 50 g onion
- 3 slice bacon
- 10 g salted butter
- 1 Tablespoon all-purpose flour
- 200 ml whole milk
- 2 Tablespoon heavy (whipping) cream
- 2 Tablespoon pasta water
- 1 teaspoon bouillon
- freshly ground black pepper
- Kabocha : Remove the kabocha seeds and cut the kabocha into about 2 inches (5cm) wide and 2-3 inches long pieces. Move them to a microwave-safe bowl and cover them with cling wrap. Microwave for 4 minutes. After kabocha gets soft, scoop the flesh using a spoon. We don't use kabocha skin this time, so you can toss it. Please use a spoon to smash the Kabocha.
- Onion, Mushrooms : Slice onion thinly and mushrooms into small-sized pieces.
- Bacon : Cook bacon in your favorite way. Cut the cooked bacon into 0.5 inches long pieces.I do use my oven to bake bacon. Bake the bacon at 400°F (205°C) for 15 minutes.
- Pasta : Make pasta. In a tall pot, add enough water that covers most of the pasta. Add 1 Tbsp salt. After boiling the water, add pasta. Cook for 8 minutes*1.* if you make 2-person pasta, add 3000ml water and 2 Tbsp salt to make pasta.
- In a medium pan, turn the heat to medium and add butter.
- After melting the butter, add cooked bacon, mushrooms, and onion. Cook until the onion gets soft.
- After the onion gets soft and clear, turn the heat off for now. Add flour and mix through.
- Turn the heat back to medium. Add mashed kabocha. Add milk three separate times while stirring.
- Add heavy cream and bouillon.
- Add cooked pasta to the pan. Mix everything.
- Add some salt or black pepper if necessary! If you also prefer, adding parsley is good too.
- 1.2mm / about 3 mins
- 1.3mm / about 4 mins
- 1.4mm / about 5 mins
- 1.5mm / about 6 mins
- 1.6mm / about 7 mins
- 1.7mm / about 8 mins
- 1.8mm / about 10 mins
- 1.9mm / about 11 mins
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