Dairy-Free Kabocha Squash Cream Pasta

Dairy-Free Kabocha Squash Cream Pasta

A mild flavored pasta with kabocha squash prepared macrobiotically.

Ingredients: 2 servings

160 g
Kabocha squash
200 g
Olive oil
as needed
150 ml
★Soy sauce
1 teaspoon
1/4 teaspoon
Ingredients for the white sauce
Soy milk
1 tablespoon
Cake flour
1 tablespoon
White miso
1 tablespoon
1/4 teaspoon


1. Remove the seeds and fibrous insides of the kabocha squash, and cut into 1 cm cubes. Mince the onion.
2. 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.
3. In a sauce pan, make the white sauce. While cooking the white sauce, cook the spaghetti.
4. 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.
5. Dissolve miso into Step 4 to adjust the taste.
6. 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.
7. Add the cooked spaghetti into the skillet from Step 6. Mix and serve.

Story Behind this Recipe

I love both kabocha squash and cream pasta. So I combined both into one dish.