Rich Kabocha Cream Pasta

1. 1

   Cut the kabocha into 1 cm pieces.

2. 2

   Thinly slice the potatoes and finely chop the onions.

3. 3

   Cut the bacon into 1 cm pieces.

4. 4

   Heat butter in the frying pan and saute the bacon until a little browned.

5. 5

   Add the onions and continue to saute.

6. 6

   Once the onions have wilted, add the potatoes and kabocha and continue to cook.

7. 7

   Add the water, soup granules, and bay leaf.

8. 8

   Simmer until the kabocha is soft.

9. 9

   Crush the potatoes once they become soft.

10. 10

    Finally add the heavy cream and milk, let it come to a boil, and season with salt and pepper.

11. 11

    Boil the pasta.

12. 12

    Once the pasta is boiled, warm Step 5 once again.

13. 13

    Transfer the pasta to a plate, top with the sauce, and garnish with powdered cheese and parsley.

* Per serving · 4 servings · Values may vary.