Kabocha Cream Pasta recipe - ingredients, nutrition and when to eat it
The sweetness of kabocha blends warmly with a smooth cream sauce in this comforting pasta dish.
The sweetness of kabocha blends warmly with a smooth cream sauce in this comforting pasta dish. It’s especially nice for a warm, satisfying dinner on a fall or winter evening.
Western · 30 minutes to cook
Nutrition (per 485.5g serving): 737 kcal · protein 14g · carbohydrate 82.4g · fat 40.2g · sodium 888.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cook the kabocha until completely tender so it mashes easily with a fork and makes a smooth sauce.
Tips: If the sauce is too thick, add reserved pasta water one tablespoon at a time.
Tips: After adding the heavy cream, keep the heat low rather than high so the sauce stays smooth.
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Ingredients (1 serving)
- Cooked pasta — 180 g
- Kabocha squash — 150 g
- Heavy cream — 80 ml
- Onion — 0.3 pc
- Butter — 0.5 Tbsp
- Parmesan cheese — 1 Tbsp
- Garlic — 1 pc
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp