The world's BEST comfort food is our creamy vegan kabocha truffle pasta. Complete with sautéed mushrooms, gluten free pasta and a rich delicious kabocha sauce that will have you swooning for more.
Jump to:
Comfort Food
Easy to make
Gluten-free
You can exchange with butternut squash or acorn squash
Creamy
Pure comfort food!
Comfort food is something that our body needs and craves. Don't you think that comfort food makes even our worst days, more tolerable? It is warming and filling just like our Air Fryer Kabocha Squash with Curried Squash. I promise you that one bite of this creamy and decadent gluten-free vegan pasta dish and you will be hooked on comfort food with a healthy twist.
Recipe Tips
- Use cooked frozen kabocha or other squash in the frozen food section to save time.
- Try these helpful hints on how to cut a kabocha squash, if you plan on using a fresh kabocha.
- Sauté the onions until golden brown. If you have extra time, you can take the onions all the way to caramelization for added flavor.
- Use a little almond milk or dairy of choice to thin out the sauce as needed. You can even use a little of the pasta water.
Ingredients
- gluten free or regular spaghetti
- onion
- garlic
- mushrooms
- squash/pumpkin
- thyme
- almond milk or milk
- truffle oil is optional
Kabocha Squash
Kabocha squash is lovely pureed and can be the base of the most lovely creamy and delicately sweet pasta sauce. I used kabocha squash as that is what I have access to here in Asia. However, a butternut or acorn squash would be delightful too.
I found my squash already cooked in the freezer section of the grocery store to save time or you could bake a fresh squash/pumpkin. I made this meal is about 15 minutes with the use of pre-cooked frozen kabocha squash. Pasta like our Farfalle Aglio e Olio with Breadcrumbs is our go to recipe when we need to get dinner on the table in a flash.
Truffle Oil
Plain pureed kabocha squash is nice on its own, but it needs to be kicked up. Truffle oil - Oh my goodness this stuff rocks. Just a little drizzle of truffle oil takes your dish from ho-hum to oh my goodness I need seconds. It's not required to make dish, but it make it really delicious.
Sauce
In order to get some additional flavor into the kabocha squash sauce I sauteed some onions and garlic along with some fresh thyme and added it to my kabocha puree and it was amazing. I also added a little almond milk to thin it out a little and then a tiny drizzle of the truffle oil. The result was a savory, sweet and herby pasta sauce that had loads of flavor.
The result...creamy, decadent comfort food that is deliciously gluten-free, vegan and dairy free. I just could not believe how tasty this was with just 8 little ingredients and 15 little minutes.
Variations
- Now you don't have to use gluten-free pasta. By all means, use what you like or have if you do not have dietary issues like me.
- The boys loved this dish with a little bit of pancetta fried up with the mushrooms and added to the pasta and they topped it with lots of grated fresh Parmesan cheese.
- If you are going the vegan route then a little nutritional yeast is so good sprinkled on top.
Everything Pumpkin
You might also like a blast from the past with our Topless Butternut Ravioli with a creamy wild mushroom sauce. This is a knock out dish that will really impress your guests. Our Butternut Squash Vegetarian Lasagna and Instant Pot Pumpkin risotto is always a hit with the crew.
Sides
I served my delicious vegan truffle pasta with an Autumn Kale Salad and Air Fryer Baked Apples for dessert. My comfort food craving was satiated and body actually started to unthaw from the inside out!
More delicious Pasta Recipes
Homemade Tagliatelle Pasta with Zucchini Blossoms
Mini Sweet Roasted Pepper Basil Pasta
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Vegan Kabocha Truffle Pasta
Ingredients
- 1 pound dried spaghetti pasta
(gluten free or regular spaghetti) - 2 tablespoon olive oil
(1 tablespoon for the onions and 1 tablespoon for the mushrooms) - 1 small onions
chopped - 2 cloves garlic
minced - 8 ounces mushrooms
- 2.5 cups squash/pumpkin
cooked and pureed squash (I used frozen roasted kabocha squash but roasted butternut or acorn squash would work good here) - 1 teaspoon thyme fresh or ½ teaspoon dried
- ½ cup almond milk or as needed to thin the sauce a little bit
- salt and pepper
to taste - 1 teaspoon truffle oil and drizzle for garnish (optional)
Instructions
- Place pasta in boiling salted water and cook until aldente. Drain and toss with a little olive oil to prevent sticking. (Save a little of the pasta water for later)
- While your pasta is cooking, in a small pan place a little olive oil and saute onions and garlic until caramelized. Remove from pan and set aside. In the same pan, saute sliced mushrooms with a little olive oil and season with thyme, salt and pepper and cook until slightly golden. Set aside.
- If you are using frozen pureed cooked butternut squash, unthaw and place in the food processor. If using fresh squash (kabocha, butternut or acorn) cut in half, turn flat side down on a lined and greased baking tray. Add a couple spoons of water to the tray and bake at 190 degrees C (375 F) for about ½ hour to 45 minutes until fork pieces easily in the squash.
- Add caramelised onions, garlic almond milk, thyme, truffle oil, salt and pepper along with the squash to the food processor and process until smooth and creamy.
- In a large frying pan, add the pasta, delicious pureed kabocha squash mixture, sautéed mushrooms and about ¼-1/2 cup of pasta water to loosen up sauce. Stir and mix well. Season to taste.
- Serve your Creamy kabocha truffle oil with a little additional ruffle oil on top and if your not going vegan add a little parmesan cheese on top would be delightful. Enjoy!
Notes
Recipe Tips
- Use cooked frozen kabocha or other squash in the frozen food section to save time.
- Sauté the onions until golden brown. If you have extra time, you can take the onions all the way to caramelization for added flavor.
- Use a little almond milk or dairy of choice to thin out the sauce as needed. You can even use a little of the pasta water.
Choc Chip Uru says
Your pasta looks fit for a king, and how did you know truffle is one of my secret weaknesses? 😀
Cheers
Choc Chip Uru
The Foodie Affair says
I would love to dive into a bowl of this right now! Wow, what a healthy meal. I've eaten gluten-free pasta a couple of time and I like it! Super gorgeous photos, Bobbi! Sharing right now!
Coffee and Crumpets says
I was going to say...that pasta is gluten free? It looks wonderful! The brown rice ones I use end up being all mushy. I will have to try your corn and quinoa mix. This whole pasta looks wonderful, really is creamy and indulgent without all the cream and indulgence! So pretty, too.
dianeskitchentable says
Everything about this sounds perfect and just right for our freezing January. Just tonight I made my go-to comfort food...shepherd's pie. It's one of those meals that I could eat any cold day and have again for lunch.
But this pasta and sauce really look like they'd hit the spot. Can you believe I don't own and have never used truffle oil? I keep saying I should do something with it but have never found a recipe to use it in that I cared to make...and now I have. On the list!
Conor Bofin says
More elegance from you BAM. It looks lovely and the advice to stay warm couldn't be better timed. We are under a red weather warning here In Ireland right now. Howling gales and snow are battering the country. I'm glad to be tucked up in bed reading lovely posts like this one.
Best,
Conor
bitsandbreadcrumbs says
This sounds so wonderful that I would eat it just the way you made it...gluten free pasta and all...even though I don't have any of those issues. Brilliant way to make a comforting and creamy dish with the squash sauce. I'll bet the almond milk adds its own flavor, too.
shashi @ http://runninsrilankan.com says
Oh my goodness - Bobbi that kabocha sauce sounds so wonderful! I think I might just have to stand over the stove and eat it all up - forget about the pasta! Such a fabulous dish - thanks for sharing!
P.S. I am such a cold wimp - after living in Abu Dhabi with its almost year round temps in the 90s and 100s, 60 degree weather is just torture! 🙂
Monica says
You are so smart! That pasta looks like a bowl of carbonara! I also adore creamy pasta sauces but have almost altogether given it up. And I tried kabocha for the first time this year and got totally hooked. Have been roasting and eating it on rotation but sad news is I think it's nearly out of season where I am. : ( I know this tastes as sensational as it looks. I would love some, please!!
Spice Ur Senses says
Looks so so delicious...
Tandy | Lavender and Lime says
oh wow, Bobbie, this sounds amazing. I am so going to try this 🙂
kitchenriffs says
Truffle oil really doe rock! Love that stuff -- make any dish 1000 times better. This is wonderful -- thanks.
Dawn says
Truffle oil is pure magic - it transforms just about anything. I can smell this from the states!!
Abbe @ This is How I Cook says
What a lovely dish. Truffle oil is one of my faves. It makes everything taste better. And have you ever tried truffle salt? The two together are magical. As is this pasta. I've loved squash since I was a child, so I can't wait to try this!
Maureen | Orgasmic Chef says
Yes! Yes! Yes! This is JUST what I want for dinner tonight!!
nancyc says
This sounds delicious and has a favorite ingredient of mine–caramelized onions! 🙂