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Creamy Kabocha Truffle Pasta

January 14, 2015

Creamy Kabocha squash, caramelized onions and truffle oil blended until smooth makes the most amazing rich vegan sauce on top of gluten-free pasta with sautéed mushrooms you have even tasted. 

Creamy Kabocha Truffle Pasta - Bam's Kitchen

Comfort food is something that our body needs and craves. Don't you think that comfort food makes even our worst days, more tolerable.? Comfort food is this creamy kabocha truffle pasta. It is warming, filling and made my house smell fantastic. 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.

Creamy Kabocha Truffle Pasta - Bam's Kitchen

How is everyone doing in the world of snow and freezing rain and sub-zero temperatures?!? (For all of you basking in the sunny heat of Singapore, the land of Oz, in the Florida Keys or in other places enjoying the heat, keep on reading as you are going to love this recipe)  I am the biggest cold weather wuss. My blood has gone thin living in Asia! Today in Hong Kong, it dropped just down to 11 C and I already am whining about the cold. I have all the de-humidifiers running full blast in every room and have about four layers of shirts and sweaters on, drinking warm tea, thinking about cracking out the big red blanket and actually wearing socks. We don't have central heating in Hong Kong but might have to run out and get some of those little portable room heaters.

Creamy Kabocha Truffle Pasta- Bam's Kitchen

A light cold salad is certainly not going to do on a day like today. We need something warm and cozy...some pure comfort food.

I want my comfort food to be gluten-free, vegan and healthy. Is this too much to ask? I am always jealous when I see these thick creamy pastas dripping with cheese and I wanted something creamy and delicious that I can actually eat. I cannot eat gluten, eggs or dairy products so this really can be a buzz kill when it comes to eating comfort foods. However, I found a delicious solution.

Creamy Kabocha Truffle Pasta - Bam's Kitchen

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 but a nice 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.

Creamy Kabocha Truffle Pasta - Bam's Kitchen

Plain pureed kabocha squash is nice on its own, but it needs to be kicked up.  I had just the plan. My eldest foodie sister, Vickie, gave me a bottle of truffle oil for the holidays. 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. Thanks Sis!!! Truffle oil is not required to make dish, but it is really delicious.

Creamy Kabocha Truffle Pasta - Bam's Kitchen

In order to get some additional flavor into the kabocha squash sauce I caramelized 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 flavour.

Now I wanted to keep it vegan but hearty so I sautéed some button mushrooms in a little olive oil, garlic and thyme and added them to the gluten-free pasta.

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.

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. My 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 not going the vegan route then there are tons of possibilities.

Creamy Kabocha Truffle Pasta - Bam's Kitchen

I used a gluten-free pasta with corn and quinoa mix. This brand stays nice and aldente when cooked, unlike other gluten-free brown rice pasta I have tried. Finding the right gluten-free pasta can be difficult. What brands do you use and like?

You might also like a blast from the past with my Topless Butternut Ravioli with a creamy wild mushroom sauce.  This is a knock out dish that will really impress your guests.

I served my delicious creamy kabocha truffle pasta with a drizzle of truffle oil just before serving and a big side salad. My comfort food craving was satiated and body actually started to unthaw from the inside out.

Stay warm and take care!

Cozy Fall Recipes


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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Creamy Kabocha Truffle Pasta

By HWC Magazine  , , , , , , ,

January 14, 2015

Creamy Kobocha squash, caramelized onions and truffle oil blended until smooth makes the most amazing rich vegan sauce on top of gluten free pasta with sauteed mushrooms you have even tasted.

  • Cook: 15 mins


pasta - 1 pound (I used gluten free)

olive oil - 2 tablespoons (1tbsp for the onions and 1 tbsp for the mushrooms)

onions - 1 small chopped

garlic - 2 cloves minced

mushrooms - 8 ounces sliced (I used button but shitaki or any mushrooms you like would work here)

squash/pumpkin - 350 grams cooked and pureed squash (I used frozen roasted kabocha squash but roasted butternut or acorn squash would work good here)

thyme - 1 teaspoon fresh (1/2 teaspoon dried)

almond milk - 1/2 cup or as needed to thin the sauce a little bit

salt and pepper - to taste

truffle oil - 1 teaspoon and drizzle for garnish


1Place 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)

2While 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.

3If 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 1/2 hour to 45 minutes until fork pieces easily in the squash.

4Add 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.

5In a large frying pan, add the pasta, delicious pureed kabocha squash mixture, sautéed mushrooms and about 1/4-1/2 cup of pasta water to loosen up sauce. Stir and mix well. Season to taste.

6Serve 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!


  • This sounds delicious and has a favorite ingredient of mine–caramelized onions! 🙂

  • Yes! Yes! Yes! This is JUST what I want for dinner tonight!!

  • What a lovely dish. Truffle oil is one of my faves. It makes everything taste better. And have you ever tried truffle salt? The two together are magical. As is this pasta. I’ve loved squash since I was a child, so I can’t wait to try this!

  • Truffle oil is pure magic – it transforms just about anything. I can smell this from the states!!

  • kitchenriffs

    Truffle oil really doe rock! Love that stuff — make any dish 1000 times better. This is wonderful — thanks.

  • oh wow, Bobbie, this sounds amazing. I am so going to try this 🙂

  • Looks so so delicious…

  • You are so smart! That pasta looks like a bowl of carbonara! I also adore creamy pasta sauces but have almost altogether given it up. And I tried kabocha for the first time this year and got totally hooked. Have been roasting and eating it on rotation but sad news is I think it’s nearly out of season where I am. : ( I know this tastes as sensational as it looks. I would love some, please!!

  • Oh my goodness – Bobbi that kabocha sauce sounds so wonderful! I think I might just have to stand over the stove and eat it all up – forget about the pasta! Such a fabulous dish – thanks for sharing!
    P.S. I am such a cold wimp – after living in Abu Dhabi with its almost year round temps in the 90s and 100s, 60 degree weather is just torture! 🙂

  • This sounds so wonderful that I would eat it just the way you made it…gluten free pasta and all…even though I don’t have any of those issues. Brilliant way to make a comforting and creamy dish with the squash sauce. I’ll bet the almond milk adds its own flavor, too.

  • More elegance from you BAM. It looks lovely and the advice to stay warm couldn’t be better timed. We are under a red weather warning here In Ireland right now. Howling gales and snow are battering the country. I’m glad to be tucked up in bed reading lovely posts like this one.

  • Everything about this sounds perfect and just right for our freezing January. Just tonight I made my go-to comfort food…shepherd’s pie. It’s one of those meals that I could eat any cold day and have again for lunch.
    But this pasta and sauce really look like they’d hit the spot. Can you believe I don’t own and have never used truffle oil? I keep saying I should do something with it but have never found a recipe to use it in that I cared to make…and now I have. On the list!

  • I was going to say…that pasta is gluten free? It looks wonderful! The brown rice ones I use end up being all mushy. I will have to try your corn and quinoa mix. This whole pasta looks wonderful, really is creamy and indulgent without all the cream and indulgence! So pretty, too.

  • I would love to dive into a bowl of this right now! Wow, what a healthy meal. I’ve eaten gluten-free pasta a couple of time and I like it! Super gorgeous photos, Bobbi! Sharing right now!

  • Your pasta looks fit for a king, and how did you know truffle is one of my secret weaknesses? 😀

    Choc Chip Uru

  • What a creamy and delicious pasta, how did you know truffle was my weakness ingredient? 😛

    Choc Chip Uru

  • SImply damn delicious and fancy pasta!!!

  • Beautiful site and this looks amazing! I’m a sucker for any pasta or truffle dish! 🙂 Be well!

  • You absolutely knocked it out of the park on these flavor combinations! So many of my favorite ingredients all in one dish- I would do anything for a taste!

  • I would love some of this pasta right now! What a perfect combination and it looks so rich and creamy.

  • I can’t believe how creamy this pasta looks without any dairy! That squash really does the trick. It looks absolutely perfect!

  • caileejoy

    This looks amazing!! Oh my word!! I want some! I love love LOVE sauteed mushrooms!! So great! 🙂 YUM!

  • This looks delicious and I bet it tastes even better! I have to try this out soon!

  • Damn that looks good. Happy New Year! x wendy

  • oh wow it looks reaally great! I love the idea of using pureed squash as the sauce! thanks for sharing!

  • That looks so rich and creamy 🙂 Your photos look awesome, Bam!

  • Aaaaaaah, give me a bowl of that please… this will for sure brighten anyone’s day :).

  • hotlyspiced

    My husband has just been told he has to go dairy-free and he so loves pasta! He thought he’d have to give it up for good. I’ll make this for dinner tonight and when he comes home, he’ll be very, very happy. I’ll add the crispy pancetta as that’s another favourite of his. Great recipe, Bam xx

  • hotlyspiced

    I can’t get my comment to submit so trying again. I will make this tonight. Love how it’s dairy-free xx

  • Loving this pasta dish!!! I’m such a big fan of Kabocha squash that finding another recipe for it makes me very happy and I will be adding this recipe to my collection of Kabocha recipes post! Thanks for fantastic pasta dish!

    • Bams Kitchen

      Hello MJ, thanks so much for adding me on to your collection, I am so honored. Wishing you an awesome start to your week!

      • Just wanted to let you know that I made the puree’/onion mixture and served it with spaghetti and spinach (didn’t have mushroom). We both GREATLY enjoyed it and will be making it again! Thank you again for such an awesome recipe!

        • Bams Kitchen

          That is such awesome news and so glad your family liked it!! Adding spinach is also a wonderful idea as it makes it bright and colourful. Have a super weekend MJ!

  • Pingback: A Collection of Kabocha Squash Recipes | MJ's Kitchen()

  • 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

  • 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!

  • This looks so dreamy! and creamy! Love the squash substitute, especially since I am now on a diet.

  • Eight ingredients yielded quite a dish! Your photos are beautiful by the way…I’m now craving a heaping bowl of pasta. Stay warm!

  • 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 🙂

  • 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!

  • Vegan, gluten free and glamorous. Wow! Love the look of this dish.

  • 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!

  • Pingback: 25 Fabulous Pasta Dishes for Meatless Meals | Day By Day in Our World()

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