When pumpkins are in season, buy one and take it home! Pumpkin is sweet and easy to store. Simply cut some to roast when needed; adding onions, mushrooms, and milk to make a basic white sauce; there you go a delicious pumpkin pasta.
The original reference recipe is to cook with heavy cream which I didn’t have it by that time, and I simply used unflavoured soy milk. Although it had a thinner consistency than heavy cream (becoz lower fat!), olive oil and cheese will be added as a solution. Ended up the consistency was fine.
Cooking Notes
You can use milk or other dairy milk to replace soy milk; and you can add heavy cream if a richer flavour is desired. Better to reserve more pasta cooking water, then you can easily adjust the thickness of the sauce.
Ingredients
Serves 2
- 150 g spaghetti
- 1/6 of a medium pumpkin
- 10 g butter
- salt and pepper
- 3 large mushroom, sliced
- ½ onion, sliced
- 1 garlic clove, minced
- 120 ml soy milk
- butter
- Parmesan cheese
- olive oil
- salt and pepper
How to Make
- Cut the pumpkin into half-moon shape. Warm the butter in a pan over medium-low heat, add the pumpkin with a pinch of salt and pepper; pan-sear until nicely coloured and set aside. (You can also use oven—200ºC for 20 minutes or until cooked through.)
- Meanwhile, bring a pot of salted water to a boil and cook the pasta.
- Wipe clean the pan and heat some more olive oil. Cook the onion and garlic over low heat until fragrant. Then add the mushroom with a little salt and pepper.
- Pour in the soy milk and bring to a simmer. Return the pasta to the pan and splash in some pasta cooking water. Drizzle in some olive oil as well. Have a taste and adjust with salt and pepper.
- Place the pumpkin atop the pasta and freshly grate in some Parmesan cheese.
