Rich Kabocha Cream Pasta

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Rich Kabocha Cream Pasta. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Rich Kabocha Cream Pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rich Kabocha Cream Pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rich Kabocha Cream Pasta is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can cook Rich Kabocha Cream Pasta using 13 ingredients and 7 steps. Here is how you cook that.

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

Ingredients and spices that need to be Get to make Rich Kabocha Cream Pasta:

1. 1/6 Kabocha squash
2. 1 Potato
3. 1/4 medium Onion
4. 2 slice Bacon
5. 1 tbsp Butter or margarine
6. 2 tsp Soup stock granules
7. 300 to 400ml Water
8. 1 Bay leaf
9. 100 ml Heavy cream
10. 100 ml Milk
11. 1 Salt and pepper
12. 1 Fresh parsley
13. 1 Grated cheese

Instructions to make to make Rich Kabocha Cream Pasta

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.

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