Healthy Creamy Kabocha (Pumpkin) Pasta - cooking recipe

Ingredients

300 g spaghetti (dry)
1 pinch salt
100 -200 ml water
200 ml milk
250 g pumpkin (kabocha)
oil
100 g mushrooms (shimeji)
50 g onions
2 g dried basil leaves (parsley can be used)
250 g sweet potatoes
300 g spaghetti (dry)
1 pinch salt
100 -200 ml water
200 ml soymilk or 200 ml milk
oil

Preparation

Peel kabocha (pumpkin) or sweet potatoes and cut into 1cm cubes.
Microwave 4 to 5 min (I steamed).
Puree the cooked kabocha, consumme, and milk in a blender/food processor.
Cook spaghetti acording to package directions, in boiling water with a pinch of salt.
Make the topping.
Slice the onion vertically
Remove bottoms of stems of shimeji and cut into 1-cm lengths.
Heat oil in frying pan and saute the onion over low-medium heat, until it is wilted.
Add shimeji mushrooms.
Heat pureed kabocha mixture into pan.
Add basil.
Add water if necesssary.
Salt to taste or (swweet n low).
Turn off heat and place on mixed spaghetti.
If desired, make a well in the center of each portion, and place some topping vegetables.
If doing my variation, just heat pan and heat the pureed sweet potato mixture.