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.
mjskitchen says
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!
Healthy World Cuisine says
Hello MJ, thanks so much for adding me on to your collection, I am so honored. Wishing you an awesome start to your week!
mjskitchen says
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!
Healthy World Cuisine says
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!
hotlyspiced says
I can't get my comment to submit so trying again. I will make this tonight. Love how it's dairy-free xx
hotlyspiced says
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
Amira says
Aaaaaaah, give me a bowl of that please... this will for sure brighten anyone's day :).
lambyknits01 says
That looks so rich and creamy 🙂 Your photos look awesome, Bam!
celyn says
oh wow it looks reaally great! I love the idea of using pureed squash as the sauce! thanks for sharing!
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wendy@chezchloe says
Damn that looks good. Happy New Year! x wendy
bakeaffairs says
This looks delicious and I bet it tastes even better! I have to try this out soon!
caileejoy says
This looks amazing!! Oh my word!! I want some! I love love LOVE sauteed mushrooms!! So great! 🙂 YUM!
Christin@SpicySouthernKitchen says
I can't believe how creamy this pasta looks without any dairy! That squash really does the trick. It looks absolutely perfect!
saffronandhoney says
I would love some of this pasta right now! What a perfect combination and it looks so rich and creamy.
Hannah (BitterSweet) says
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!
zestybeandog says
Beautiful site and this looks amazing! I'm a sucker for any pasta or truffle dish! 🙂 Be well!
dedy oktavianus pardede says
SImply damn delicious and fancy pasta!!!
Choc Chip Uru says
What a creamy and delicious pasta, how did you know truffle was my weakness ingredient? 😛
Cheers
Choc Chip Uru