Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, dairy-free kabocha squash cream pasta. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Dairy-Free Kabocha Squash Cream Pasta is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Dairy-Free Kabocha Squash Cream Pasta is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook dairy-free kabocha squash cream pasta using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Dairy-Free Kabocha Squash Cream Pasta:
- Get 160 grams Spaghetti
- Get 200 grams Kabocha squash
- Make ready 1/4 Onion
- Make ready 1 Olive oil
- Get 150 ml ★Water
- Make ready 1 tsp ★Soy sauce
- Make ready 1/4 tsp ★Salt
- Take Ingredients for the white sauce
- Make ready 150 ml Soy milk
- Prepare 1 tbsp Oil
- Get 1 tbsp Cake flour
- Prepare 1 tbsp White miso
- Get 1/4 tsp Salt
Instructions to make Dairy-Free Kabocha Squash Cream Pasta:
- Remove the seeds and fibrous insides of the kabocha squash, and cut into 1 cm cubes. Mince the onion.
- In a skillet, heat the olive oil and sauté the onion until tender. Add the kabocha squash and briskly sauté. Add the ★ ingredients, cover with a lid and simmer over low heat for about 5 minutes.
- In a sauce pan, make the white sauce. While cooking the white sauce, cook the spaghetti.
- In a small sauce pan, heat the oil, add the cake flour and sauté over low heat. Pour the soy milk (brought to room temperature) in about 3 batches, mixing well each time.
- Dissolve miso into Step 4 to adjust the taste.
- Pour the white sauce from Step 5 into the skillet in Step 2. Lightly mix the ingredients and simmer over low heat for about 2 minutes.
- Add the cooked spaghetti into the skillet from Step 6. Mix and serve.
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