Healthy Creamy Kabocha (Pumpkin) Pasta

Healthy Creamy Kabocha (Pumpkin) Pasta

Time: 50 mins

Ingredients

  • 300 g spaghetti (dry)
  • 1 pinch salt
  • 100 -200 ml water
  • 200 ml milk
  • 250 g pumpkin (kabocha)
  • oil
  • 100 g mushrooms (shimeji)
  • 50 g onions
  • 2 g dried basil leaves (parsley can be used)
  • 250 g sweet potatoes
  • 300 g spaghetti (dry)
  • 1 pinch salt
  • 100 -200 ml water
  • 200 ml soymilk or 200 ml milk
  • oil

Directions

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