This vegetarian pasta is a vibrant and comforting meal and a brilliant way to camouflage veggies in your pasta sauce too! Check out our best pasta recipe collection!
Instructions
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This one is a simple yet fulfilling kabocha squash pasta dish you can make with a few simple ingredients. If you don’t have Kabocha, you can easily replace it with another type of winter squash, such as butternut squash or delicata squash.You can expect familiar flavors and a rich and creamy texture that make this pasta dish irresistible.
Ingredients
Parmesan cheese
Grated parmesan cheese balances the sweetness of the squash and adds umami and taste. You can substitute a dairy-free parmesan alternative for parmesan.
Ricotta cheese
Ricotta adds creaminess and softens the flavor of the squash. You can substitute our soy ricotta or heavy cream (or dairy-free heavy cream) for regular fresh ricotta.
Spaghetti
We use bronze cut spaghetti. However, you can use any other pasta shape. We recommend tagliatelle, farfalle, rigatoni, and linguine and including gluten-free pasta.
Fresh thyme
Fresh thyme leaves are our herb of choice for this recipe. Their delicate aroma melds well with the Kabocha and ricotta. You can replace thyme with fresh parsley or basil.
Pistachio nuts
Pistachio nuts are optional. Their flavor matches well that of the other ingredients in this kabocha squash pasta recipe; they add color and a nice crunch.You can substitute walnuts, almonds, cashews, and hazelnuts for pistachios.
Salt and pepper
We use sea salt or kosher salt and freshly ground black pepper.
Extra virgin olive oil
Extra virgin olive oil helps us cook the squash in the oven. Cut the squash in half and scoop out its seeds. Put it cut side down on a cutting board, then cut off the peel with a sharp knife. Chop into chunks roughly the same size, transfer to the baking sheet and toss with olive oil, and salt. Roast for 30 minutes until fork tender and slightly charred. Transfer roasted kabocha squash to a food processor (or blender) and add the ricotta cheese, parmesan cheese, salt, pepper, and water. Blend until you have a smooth and creamy sauce, then transfer it to a large skillet. You should get consistency between a squash puree and a soup. Boil the pasta al dente as per package instructions in a large pot with plenty of salted boiling water. Reserve one cup of pasta water, drain the pasta and add it to the pan with the sauce. Stir and toss on in the squash mixture on medium heat for a minute, adding 1/2 to 1 cup of the reserved pasta water. Transfer kabocha squash pasta onto a serving plate and sprinkle with pistachio nuts, thyme leaves, and freshly ground black pepper.
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Serve for special occasions, such as winter holidays and Thanksgiving celebrations. Make it a menu by pairing it with these indulgent sides and desserts:
Side Salad
Roasted Brussels Sprouts
Cauliflower Lentil Salad
Chickpea Salad
Shaved Brussels sprouts salad Red cabbage slaw with candied walnuts Creamy cauliflower salad Slow-baked confit tomatoes
Pair it with a fall dessert made with seasonal fruits, such as:
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Baked Pears
Pear Cake
Vegan Apple Cake
Vegan Apple Fritters
Storage
It’s best if you eat kabocha squash pasta straight after you make it. The sauce thickens up quickly, and if you have leftovers, you’ll need to add quite a bit more water to make it creamy again. Store leftovers in an airtight container in the fridge for up to 24-36 hours.
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[adthrive-in-post-video-player video-id=”ciNo2ZsX” upload-date=”2022-10-12T05:47:03.000Z” name=”Kabocha Squash Pasta.mov” description=”Here’s a creamy-dreamy weeknight-friendly kabocha squash pasta made from a few tasty and simple ingredients.
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This vegetarian pasta is a vibrant and comforting meal and a brilliant way to camouflage veggies in your pasta sauce too!” player-type=”default” override-embed=”default”]
