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This Japanese inspired miso pumpkin sauce pasta dish only requires a few simple ingredients, yet it is very luscious and elegant. The velvety pasta sauce is loaded with amazing aroma of pumpkin. Incorporating a hint of miso paste not only makes the pasta more unique, but also adds another layer of flavor to the dish.
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What’s also amazing about this miso pumpkin pasta is that not a single drop of heavy cream is added! Yes, you can make creamy pasta sauce without cream. Even if you are not a huge fan of pumpkin, you will love this dish!
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Ingredients (serves 1):
- 1 serving pasta
- 100-120g pumpkin, peeled
- 50g onion
- 1-2 cloves garlic
- 20-25g pancetta
- 1 tsb white miso paste (approximately 6-8g)
- 100ml unsalted stock
- Parmesan cheese to taste
- salt, pepper to taste
Notes:
- Substitute for pancetta: bacon, Guanciale
- Choice of stock: Japanese dashi stock, chicken stock, vegetable stock
Instructions:
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Heat about 1/2 tsb oil in a pan, add sliced pancetta, saute over medium heat until browned, and fat is rendered. Transfer to a plate.
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Add chopped onion, cubed pumpkin, minced garlic, stir-fry for 3-5 minutes.
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Pour in about 80 ml water, cook pumpkin until fork tender. It takes about 5 minutes for 1 cm cubes.
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Transfer everything in the pan (pumpkin, onion, garlic) to a food processor, add stock and miso paste, blend until smooth. Pour mixture back into pan, cook over medium-high heat, stirring constantly, until sauce is thickened.
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Add cooked paste, pancetta, handful of grated parmesan, taste and adjust salt & pepper. Stir to coat pasta with pumpkin sauce, remove from heat and serve immediately (feel free to adjust the consistency of sauce according to your preference).
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Of course, you would want extra parmesan on top!
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The golden, smooth pumpkin sauce looks utterly appetizing. Miso and pumpkin might sound like an odd combination, but once you try, you will be awed.
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