Dairy-Free Kabocha Squash Cream Pasta Recipe

Name: Dairy-Free Kabocha Squash Cream Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 160 grams Spaghetti; 200 grams Kabocha squash; 1/4 Onion; 1 Olive oil; 150 ml Water; 1 tsp Soy sauce; 1/4 tsp Salt; 150 ml Soy milk; 1 tbsp Oil; 1 tbsp Cake flour; 1 tbsp White miso; 1/4 tsp Salt

Servings: persons

160 grams Spaghetti
200 grams Kabocha squash
1/4 Onion
1 Olive oil
150 ml Water
1 tsp Soy sauce
1/4 tsp Salt
150 ml Soy milk
1 tbsp Oil
1 tbsp Cake flour
1 tbsp White miso
1/4 tsp Salt

1
Remove the seeds and fibrous insides of the kabocha squash, and cut into 1 cm cubes.
2
Mince the onion.
3
In a skillet, heat the olive oil and saute the onion until tender.
4
Add the kabocha squash and briskly saute.
5
Add the ingredients, cover with a lid and simmer over low heat for about 5 minutes.
6
In a sauce pan, make the white sauce.
7
While cooking the white sauce, cook the spaghetti.
8
In a small sauce pan, heat the oil, add the cake flour and saute over low heat.
9
Pour the soy milk (brought to room temperature) in about 3 batches, mixing well each time.
10
Dissolve miso into Step 4 to adjust the taste.
11
Pour the white sauce from Step 5 into the skillet in Step 2.
12
Lightly mix the ingredients and simmer over low heat for about 2 minutes.
13
Add the cooked spaghetti into the skillet from Step 6.
14
Mix and serve.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 160 grams Spaghetti, 200 grams Kabocha squash, 1/4 Onion, 1 Olive oil, and more.

Yes, Dairy-Free Kabocha Squash Cream Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dairy-Free Kabocha Squash Cream Pasta

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