Kabocha Pasta

Kabocha Pasta is a creamy, vegan dish that combines the sweetness of kabocha squash with the umami of miso, creating a delightful fusion of Japanese flavors and Italian pasta. This comforting meal is not only satisfying but also packed with nutrients, making it a perfect choice for a wholesome dinner.

Ingredients

• Kabocha squash - 300 grams
• Pasta (spaghetti or your choice) - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Vegetable broth - 200 ml
• White miso paste - 2 tablespoons
• Soy sauce - 1 tablespoon
• Nutritional yeast - 2 tablespoons
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (390°F). Cut the kabocha squash in half, remove the seeds, and place it cut side down on a baking tray. Roast for about 25 minutes until tender.
2. While the squash is roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
3. Once the kabocha is roasted and cool enough to handle, scoop out the flesh and transfer it to a blender or food processor. Add the vegetable broth, miso paste, soy sauce, nutritional yeast, and minced garlic.
4. Blend until smooth to create a creamy sauce. If the sauce is too thick, add a little more vegetable broth to reach the desired consistency.
5. In a pan, heat the olive oil over medium heat. Add the kabocha sauce and cook for 2-3 minutes, stirring to heat through. Season with black pepper to taste.
6. Add the cooked pasta to the sauce, tossing to coat evenly. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from kabocha squash, which support immune health and skin health.
• High in fiber, promoting digestive health and aiding in weight management.

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