Creamy Squash Pasta


 
An easy vegetarian pasta dish that's tasty and satisfying.

For the sauce:
1 big squash (batana) peeled and chopped into small cubes
1 tbsp oyster sauce
1 tbsp soy sauce
2 cups vegetable stock
4 cloves garlic, crushed
1 big onion, chopped
1/2 tsp pepper 
1/2 tsp chillie powder
1/4 tsp cumin
1 bay leaf
2 tbsp butter
1 cup fresh milk
Salt to taste

Sautee the squash, onion, and garlic in butter. Add the spices once the onion is translucent and continue to cook for 2 minutes. Once the pan starts to dry up, add the stock and sauces. Cover and cook until the squash is soft. 

Blend with fresh milk until it forms a smooth thick sauce. Add salt if needed and return to the pan.

For the pasta:
1 pack angel hair pasta (400-500g)

Cook the angel hair pasta as instructed, preferably al dente.

Stir the pasta into the sauce and bring to the boil. Turn off the heat and serve immediately.


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