Comments on: Vegan Kabocha Truffle Pasta

By: HWC Magazine

HWC Magazine — Thu, 15 Oct 2020 12:20:50 +0000

In reply to Eha Carr. If these truffle farms are near you that would be a very interesting visit for sure. Thanks Eha for letting us know. Take care

By: Eha Carr

Eha Carr — Wed, 14 Oct 2020 22:47:00 +0000

In reply to HWC Magazine. 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 . . .

By: HWC Magazine

HWC Magazine — Wed, 14 Oct 2020 12:49:05 +0000

In reply to Eha Carr. 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

By: Eha Carr

Eha Carr — Wed, 14 Oct 2020 06:22:28 +0000

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 . . .

By: lapetitecasserole

lapetitecasserole — Sat, 07 Feb 2015 22:52:54 +0000

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!

By: thelady8home

thelady8home — Mon, 02 Feb 2015 00:53:46 +0000

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

By: Healthy World Cuisine

Healthy World Cuisine — Fri, 30 Jan 2015 05:55:12 +0000

In reply to mjskitchen. 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!

By: mjskitchen

mjskitchen — Fri, 30 Jan 2015 02:22:01 +0000

In reply to Healthy World Cuisine. 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!

By: Paula @ Vintage Kitchen Notes

Paula @ Vintage Kitchen Notes — Wed, 28 Jan 2015 10:41:30 +0000

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!

By: Maggie | Omnivore's Cookbook

Maggie | Omnivore's Cookbook — Tue, 27 Jan 2015 16:14:51 +0000

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 🙂