How to Make Perfect Dairy-Free Kabocha Squash Cream Pasta

How to Make Perfect Dairy-Free Kabocha Squash Cream Pasta Delicious, fresh and tasty.

Dairy-Free Kabocha Squash Cream Pasta. Creamy Butternut Squash Pasta is way to make a creamy pasta dish without the heaviness of using cream or milk and it's really healthy. Butternut squash, onions and garlic are roasted with sage and nutmeg, blended with vegetable stock for even more flavor and what you get is a sweet creamy sauce. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life.

Kabocha Ravioli with a Toasted Hazelnut Cream Sauce.

Cool weather calls for pasta, and lots of it.

This dish feels fancy, but is surprisingly.

You can have Dairy-Free Kabocha Squash Cream Pasta using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Dairy-Free Kabocha Squash Cream Pasta

1. You need 160 grams of Spaghetti.

2. It’s 200 grams of Kabocha squash.

3. It’s 1/4 of Onion.

4. It’s 1 of Olive oil.

5. It’s 150 ml of ★Water.

6. You need 1 tsp of ★Soy sauce.

7. Prepare 1/4 tsp of ★Salt.

8. You need of Ingredients for the white sauce.

9. Prepare 150 ml of Soy milk.

10. Prepare 1 tbsp of Oil.

11. Prepare 1 tbsp of Cake flour.

12. You need 1 tbsp of White miso.

13. You need 1/4 tsp of Salt.

Kabocha Squash Gnocchi - Tiny Urban Kitchen.

Kabocha has peaked my interesting lately.

There's been a lot of blog posts about kabocha squash - from No Recipe's award winning kabocha pumpkin cream Dairy free and vegan!

Easy Kabocha Squash Marbled Bread Recipe by cookpad.japan.

Dairy-Free Kabocha Squash Cream Pasta instructions

1. Remove the seeds and fibrous insides of the kabocha squash, and cut into 1 cm cubes. Mince the onion..

2. In a skillet, heat the olive oil and sauté the onion until tender. Add the kabocha squash and briskly sauté. Add the ★ ingredients, cover with a lid and simmer over low heat for about 5 minutes..

3. In a sauce pan, make the white sauce. While cooking the white sauce, cook the spaghetti..

4. In a small sauce pan, heat the oil, add the cake flour and sauté over low heat. Pour the soy milk (brought to room temperature) in about 3 batches, mixing well each time..

5. Dissolve miso into Step 4 to adjust the taste..

6. Pour the white sauce from Step 5 into the skillet in Step 2. Lightly mix the ingredients and simmer over low heat for about 2 minutes..

7. Add the cooked spaghetti into the skillet from Step 6. Mix and serve..

Kabocha squash can be found at most Asian markets.

We made the version with heavy cream, but the paleo version with coconut milk is just as good.

Creamy mashed kabocha squash makes for a healthful side dish during the fall and winter months.

Easy to prepare and only a few ingredients required!

To me, kabocha squash tastes like a stick of butter when it has been roasted and mashed, and we all know how we all feel about butter.