The world's BEST comfort food is our creamy vegan kabocha truffle pasta. Complete with sautéed mushrooms, gluten free pasta and a rich delicious kabocha sauce that will have you swooning for more.
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Comfort Food
Easy to make
Gluten-free
You can exchange with butternut squash or acorn squash
Creamy
Pure comfort food!
Comfort food is something that our body needs and craves. Don't you think that comfort food makes even our worst days, more tolerable? It is warming and filling just like our Air Fryer Kabocha Squash with Curried Squash. I promise you that one bite of this creamy and decadent gluten-free vegan pasta dish and you will be hooked on comfort food with a healthy twist.
Recipe Tips
- Use cooked frozen kabocha or other squash in the frozen food section to save time.
- Try these helpful hints on how to cut a kabocha squash, if you plan on using a fresh kabocha.
- Sauté the onions until golden brown. If you have extra time, you can take the onions all the way to caramelization for added flavor.
- Use a little almond milk or dairy of choice to thin out the sauce as needed. You can even use a little of the pasta water.
Ingredients
- gluten free or regular spaghetti
- onion
- garlic
- mushrooms
- squash/pumpkin
- thyme
- almond milk or milk
- truffle oil is optional
Kabocha Squash
Kabocha squash is lovely pureed and can be the base of the most lovely creamy and delicately sweet pasta sauce. I used kabocha squash as that is what I have access to here in Asia. However, a butternut or acorn squash would be delightful too.
I found my squash already cooked in the freezer section of the grocery store to save time or you could bake a fresh squash/pumpkin. I made this meal is about 15 minutes with the use of pre-cooked frozen kabocha squash. Pasta like our Farfalle Aglio e Olio with Breadcrumbs is our go to recipe when we need to get dinner on the table in a flash.
Truffle Oil
Plain pureed kabocha squash is nice on its own, but it needs to be kicked up. Truffle oil - Oh my goodness this stuff rocks. Just a little drizzle of truffle oil takes your dish from ho-hum to oh my goodness I need seconds. It's not required to make dish, but it make it really delicious.
Sauce
In order to get some additional flavor into the kabocha squash sauce I sauteed some onions and garlic along with some fresh thyme and added it to my kabocha puree and it was amazing. I also added a little almond milk to thin it out a little and then a tiny drizzle of the truffle oil. The result was a savory, sweet and herby pasta sauce that had loads of flavor.
The result...creamy, decadent comfort food that is deliciously gluten-free, vegan and dairy free. I just could not believe how tasty this was with just 8 little ingredients and 15 little minutes.
Variations
- Now you don't have to use gluten-free pasta. By all means, use what you like or have if you do not have dietary issues like me.
- The boys loved this dish with a little bit of pancetta fried up with the mushrooms and added to the pasta and they topped it with lots of grated fresh Parmesan cheese.
- If you are going the vegan route then a little nutritional yeast is so good sprinkled on top.
Everything Pumpkin
You might also like a blast from the past with our Topless Butternut Ravioli with a creamy wild mushroom sauce. This is a knock out dish that will really impress your guests. Our Butternut Squash Vegetarian Lasagna and Instant Pot Pumpkin risotto is always a hit with the crew.
Sides
I served my delicious vegan truffle pasta with an Autumn Kale Salad and Air Fryer Baked Apples for dessert. My comfort food craving was satiated and body actually started to unthaw from the inside out!
More delicious Pasta Recipes
Homemade Tagliatelle Pasta with Zucchini Blossoms
Mini Sweet Roasted Pepper Basil Pasta
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Vegan Kabocha Truffle Pasta
Ingredients
- 1 pound dried spaghetti pasta
(gluten free or regular spaghetti) - 2 tablespoon olive oil
(1 tablespoon for the onions and 1 tablespoon for the mushrooms) - 1 small onions
chopped - 2 cloves garlic
minced - 8 ounces mushrooms
- 2.5 cups squash/pumpkin
cooked and pureed squash (I used frozen roasted kabocha squash but roasted butternut or acorn squash would work good here) - 1 teaspoon thyme fresh or ½ teaspoon dried
- ½ cup almond milk or as needed to thin the sauce a little bit
- salt and pepper
to taste - 1 teaspoon truffle oil and drizzle for garnish (optional)
Instructions
- Place pasta in boiling salted water and cook until aldente. Drain and toss with a little olive oil to prevent sticking. (Save a little of the pasta water for later)
- While your pasta is cooking, in a small pan place a little olive oil and saute onions and garlic until caramelized. Remove from pan and set aside. In the same pan, saute sliced mushrooms with a little olive oil and season with thyme, salt and pepper and cook until slightly golden. Set aside.
- If you are using frozen pureed cooked butternut squash, unthaw and place in the food processor. If using fresh squash (kabocha, butternut or acorn) cut in half, turn flat side down on a lined and greased baking tray. Add a couple spoons of water to the tray and bake at 190 degrees C (375 F) for about ½ hour to 45 minutes until fork pieces easily in the squash.
- Add caramelised onions, garlic almond milk, thyme, truffle oil, salt and pepper along with the squash to the food processor and process until smooth and creamy.
- In a large frying pan, add the pasta, delicious pureed kabocha squash mixture, sautéed mushrooms and about ¼-1/2 cup of pasta water to loosen up sauce. Stir and mix well. Season to taste.
- Serve your Creamy kabocha truffle oil with a little additional ruffle oil on top and if your not going vegan add a little parmesan cheese on top would be delightful. Enjoy!
Notes
Recipe Tips
- Use cooked frozen kabocha or other squash in the frozen food section to save time.
- Sauté the onions until golden brown. If you have extra time, you can take the onions all the way to caramelization for added flavor.
- Use a little almond milk or dairy of choice to thin out the sauce as needed. You can even use a little of the pasta water.
Eha Carr says
This pasta does sound moreish enough for me to think of getting that truffle oil 🙂 ! Actually would love some real truffles to grate atop and I do live very close to one of the biggest truffle-growing areas in Australia . . . but when even the smallest one sets you reaching for a hundred dollar note from your purse . . . I better look for the oil ! Butternut pumpkin for me and lots of mushrooms and the most interesting pasta I have in the pantry . . . nothing is glutein-free in this household . . . and I do not think we have cooked frozen pumpkin in our stores . . . a little homework followed by a lot of pleasure . . .
HWC Magazine says
Thank you Eha! Truffle oil is really optional in this recipe but very delicious. That would be really interesting to visit a truffle farm. We always thought they were grown in the natural environment and that is why they were so expensive to harvest. Australia must have the perfect climate and soil to grow them... We hope you give this creamy pumpkin mushroom pasta recipe a try soon at it is really comforting. Take care
Eha Carr says
Just for interest. In the past few decades Australia has become an almost bigger producer of truffles than France. Few people realize or, I daresay, care 🙂 ! Most are in Western Australia and in the area south of Sydney. No pigs for snuffling them out - various breeds of dogs. During the season the farmers make quite a bit of extra money taking small groups of visitors around then producing a truffle-heavy and very expensive lunch at the end 🙂 ! Have not yet been but would love to join in . . .
HWC Magazine says
If these truffle farms are near you that would be a very interesting visit for sure. Thanks Eha for letting us know. Take care
lapetitecasserole says
I'm not eating neither fish nor meat lately (my taste is changing, I guess at least for a couple of months : )) but I'm literarily craving pasta... and your dish dear Bam made me so hungry that I could run into the kitchen and cook a plate of pasta in the middle of the afternoon!
thelady8home says
Vegan, gluten free and glamorous. Wow! Love the look of this dish.
Paula @ Vintage Kitchen Notes says
You make vegan and gluten free sound sensational! Truffle oil is one of my favorite ways to 'upgrade' any pasta or vegetable dish. And caramelized onions and garlic? I can only imagine how great tasting this is! Really great recipe!
Maggie | Omnivore's Cookbook says
Love kobocha pasta and your version looks amazing! Great idea to turn it into a vegetarian version and adding mushrooms into it. Because mushrooms make everything taste better, don't they?
Glad the commenting works again! Have a great week ahead 🙂
Main St. Cuisine says
Eight ingredients yielded quite a dish! Your photos are beautiful by the way...I'm now craving a heaping bowl of pasta. Stay warm!
rachel621 says
This looks so dreamy! and creamy! Love the squash substitute, especially since I am now on a diet.
Eva Taylor says
I definitely love the idea of using the squash as a substitute for cream and I have created a version using creamy navy beans and cauliflower purée that is so good, you wouldn't know that there is no cream in it what-so-ever!
gourmetgetaway says
Love this and thought it was some thick, yummy-but-not-so-healthy cream in that pasta! It's a smart idea to use squash not only for the texture but for the flavour and colour as well. Great job, Bam!!!
Julie & Alesah
Gourmet Getaways xx