How to make Pumpkin Pasta ＆ Autumn Salad- Japanese Homemade Food Recipes-【秋サラダとパンプキンパスタ】

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is lower in calories and provides a cheesy flavor.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds add crunch and are often more affordable.

Cook pasta in boiling salted water until al dente; drain and reserve some pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook for another minute until fragrant.

Add pumpkin puree, vegetable broth, and soy milk; mix well.

Season with nutmeg, black pepper, and salt; simmer for 5-7 minutes until heated through.

Incorporate cooked pasta into the sauce, adding reserved pasta water as needed for creaminess.

Fold in fresh spinach and cook until wilted, about 2 minutes.

Serve topped with toasted walnuts and drizzle with balsamic vinegar before serving for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens