Dairy-Free Kabocha Squash Cream Pasta

Kabocha squash, also known as Japanese pumpkin, has a sweet and nutty flavor, making it a delicious and healthy alternative to dairy in creamy pasta sauces.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Dairy-Free Kabocha Squash Cream Pasta

Cooking Method: Boiling, Sautéing Cuisine: Italian Courses: Lunch, Main Dish, Pasta Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1800

Best Season: Fall

Ingredients

Servings

• 500 gram Kabocha Squash
• 350 gram Pasta
• 2 teaspoon Olive Oil
• 1 medium Onion
• 2 clove Garlic
• 1 cup Vegetable Broth
• 2 tablespoon Nutritional Yeast
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 2 tablespoon Fresh Parsley

Instructions

1. Preheat the oven to 400°F (200°C). Cut the kabocha squash in half, remove the seeds, and place it on a baking sheet. Roast for about 30 minutes or until the squash is tender.
2. While the squash is roasting, cook the pasta according to the package instructions. Drain and set aside.
3. In a large pan, heat olive oil over medium heat. Add diced onion and minced garlic. Sauté until the onion is translucent.
4. Scoop out the roasted kabocha squash flesh and add it to the pan. Stir in vegetable broth, nutritional yeast, salt, and pepper. Cook for 5 minutes, stirring occasionally.
5. Transfer the sauce to a blender or use an immersion blender to puree until smooth and creamy.
6. Return the sauce to the pan and add the cooked pasta. Stir well to coat the pasta with the sauce.
7. Cook for an additional 2-3 minutes until heated through.
8. Serve the pasta in bowls, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 80g27%

Sugars 6g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.