Healthy Creamy Kabocha (Pumpkin) Pasta

Recipe by dcwang wang
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel kabocha (pumpkin) or sweet potatoes and cut into 1cm cubes.
  • Microwave 4 to 5 min (I steamed).
  • Puree the cooked kabocha, consumme, and milk in a blender/food processor.
  • Cook spaghetti acording to package directions, in boiling water with a pinch of salt.
  • Make the topping.
  • Slice the onion vertically
  • Remove bottoms of stems of shimeji and cut into 1-cm lengths.
  • Heat oil in frying pan and saute the onion over low-medium heat, until it is wilted.
  • Add shimeji mushrooms.
  • Heat pureed kabocha mixture into pan.
  • Add basil.
  • Add water if necesssary.
  • Salt to taste or (swweet n low).
  • Turn off heat and place on mixed spaghetti.
  • If desired, make a well in the center of each portion, and place some topping vegetables.
  • If doing my variation, just heat pan and heat the pureed sweet potato mixture.
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