Rich Kabocha Cream Pasta

Name: Rich Kabocha Cream Pasta
Yield: 2 servings
Cuisine: American
Ingredients: 1/6 Kabocha squash; 1 Potato; 1/4 medium Onion; 2 slice Bacon; 1 tbsp Butter or margarine; 2 tsp Soup stock granules; 300 to 400ml Water; 1 Bay leaf; 100 ml Heavy cream; 100 ml Milk; 1 Salt and pepper; 1 Fresh parsley; 1 Grated cheese

cookpad.japan @cookpad_jp

I made a variation of kabocha soup and topped some pasta with it. For some Salmon Pasta tryOnce the potatoes are crushed, the sauce will become creamy.
The sauce will be a bit runny, but if you like it sit for a bit and reheat it, it will become rich and creamy. Recipe by Yuuyuu0221

cookpad.japan @cookpad_jp

Saved

Ingredients

2 servings

1/6Kabocha squash
1Potato
1/4 mediumOnion
2 sliceBacon
1 tbspButter or margarine
2 tspSoup stock granules
300to 400ml Water
1Bay leaf
100 mlHeavy cream
100 mlMilk
1Salt and pepper
1Fresh parsley
1Grated cheese

Saved

Steps

1

Cut the kabocha into 1 cm pieces. Thinly slice the potatoes and finely chop the onions. Cut the bacon into 1 cm pieces.
2

Heat butter in the frying pan and saute the bacon until a little browned. Add the onions and continue to saute.
3

Once the onions have wilted, add the potatoes and kabocha and continue to cook.
4

Add the water, soup granules, and bay leaf. Simmer until the kabocha is soft. Crush the potatoes once they become soft.
5

Finally add the heavy cream and milk, let it come to a boil, and season with salt and pepper.
6

Boil the pasta. Once the pasta is boiled, warm Step 5 once again.
7

Transfer the pasta to a plate, top with the sauce, and garnish with powdered cheese and parsley.