Kabocha Tagliatelle

Kabocha Tagliatelle is a delightful fusion of Japanese flavors and Italian pasta, featuring silky homemade tagliatelle tossed in a creamy kabocha squash sauce. This comforting dish is not only delicious but also vibrant, making it a perfect vegetarian option for any occasion.

Ingredients

• All-purpose flour - 200 grams
• Eggs - 2 large
• Kabocha squash - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Vegetable broth - 200 ml
• Soy sauce - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (optional)
• Chopped fresh parsley - for garnish

Steps

1. Start by making the tagliatelle. On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well and gradually incorporate the flour until a dough forms.
2. Knead the dough for about 5-10 minutes until smooth. Wrap in plastic wrap and let it rest for 20 minutes.
3. While the dough is resting, prepare the kabocha squash. Cut it in half, remove the seeds, and steam or boil it until tender, about 15-20 minutes. Once cooked, scoop out the flesh and set aside.
4. In a pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Then, add the kabocha squash, vegetable broth, and soy sauce. Cook for another 5 minutes, stirring occasionally.
5. Using a hand blender or food processor, blend the kabocha mixture until smooth. Season with salt and black pepper to taste. Keep warm.
6. Roll out the rested dough into thin sheets using a pasta machine or rolling pin, and cut into tagliatelle strips.
7. Bring a pot of salted water to a boil and cook the tagliatelle for about 3-4 minutes until al dente. Drain and reserve some pasta water.
8. Combine the tagliatelle with the kabocha sauce, adding a splash of reserved pasta water if needed for consistency. Mix well.
9. Serve hot, garnished with grated Parmesan cheese and chopped parsley.

Nutrition

• Calories: 450
• Protein: 14 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 160 mg
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Kabocha squash is rich in vitamins A and C, supporting immune health and eye health.
• This dish is high in fiber, aiding in digestion and promoting a feeling of fullness.

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