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–+ servings
Kabocha squash fall recipe

Creamy Kabocha Pasta

Yuka
Kabocha pasta is another great fall food. The sauce is made of kabocha, butter, milk, and heavy cream. It is so creamy and makes your day cozy and happy.
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Course Main Course
Cuisine Japanese
Servings 2 people
Calories 620.78 kcal

Ingredients
  

  • 150 g spaghetti

Creamy Kabocha pasta sauce

  • 150 g kabocha
  • 2 mushrooms Pick your choice of mushrooms! Use 2-4 mushrooms. I used White button mushrooms.
  • 30 g onion
  • 3 slice bacon
  • 10 g unsalted butter
  • 1 Tablespoon all-purpose flour
  • 200 ml whole milk
  • 2 Tablespoon heavy (whipping) cream
  • 2 Tablespoon pasta water
  • 1 teaspoon torigara soup base or bouillon
  • 1/4 teaspoon salt

topping

  • salt
  • freshly ground black pepper
  • parsley

Instructions
 

Preparation

  • Kabocha : Remove the kabocha seeds and cut the kabocha into about 2 inch (5cm) wide and 2-3 inch long pieces. Remove the Kabocha skin. Move them to a microwave-safe bowl and cover them with cling wrap. Microwave for 3-4 minutes. After Kabocha gets soft, 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 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
    Please get pasta water from the pasta pot before straining your pasta.
    * if you make 2-person pasta, add 3000ml water and 2 Tbsp salt to make pasta.

Let's cook!

  • 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, torigara soup base, pasta water, salt and mix everything well.
  • Add cooked pasta to the pan. Mix everything.

To finish!

  • Add some salt or black pepper if necessary! If you also prefer, adding parsley is good too.

Notes

*1 It depends on how thick the pasta you are using. Check below.
  • 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

Nutrition

Calories: 620.78kcalCarbohydrates: 69.7gProtein: 19.69gFat: 28.92gSodium: 1026.92mgFiber: 2.91gSugar: 10.41g
Keyword fall, noodles, pasta, pumpkin
Tried this recipe?Let us know how it was!