Vegan Kabocha Truffle Pasta

5 from 2 votes

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.

Cook Time15

Total Time15

Course: Mains

Cuisine: Italian

Diet: Gluten Free, Vegan

Servings:

Calories: 356kcal

Author: HWC Magazine

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)

US Customary - Metric

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.

Storage

Leftovers can be stored in the refrigerator in a covered container for up to 3 days. To reheat, you may need to add a teaspoon or two of water just to get it creamy again. You can reheat in the microwave or on the stovetop.

Nutrition