Kalabasa Pasta (Filipino Squash Pasta)

Kalabasa is hearty, healthy, and low carb squash pumpkin.  Enjoy it on cozy winter nights eaten with your favorite pasta and warm bread. 

What is Kalabasa? 

Kalabasa also known as Kabocha Squash in the Philippines, looks like a small pumpkin, is green with white/yellow spots.

The inside of the kalabasa looks very similar to a pumpkin, but it’s a bit more on yellow side. When fully ripe, the squash can be very sweet.

Tips and Variations:

• Add some texture to the sauce by adding your favorite crumbled vegetarian meat.
• When adding the dried oregano and basil, rub it between your palms to release maximum flavor.
• If you have the time, simmering the sauce for longer will add a deeper flavor.
• To fix bitter sauce, add 1/8 teaspoon of baking soda or a 1/2 teaspoon of sugar to the sauce at a time (tasting between additions) until the acidity evaporates.

How to Make Kalabasa Pasta

Listed below are all the ingredients you will need:

• fettuccine pasta
• kalabasa (squash)
• cashew nuts
• red pimientos
• white pepper powder
• garlic powder
• Himalayan salt
• coconut milk
• nutritional yeast
• olive oil
• garlic minced
• dried oregano
• dried basil

Steam squash until soft, about 10-15 minutes, then set aside.

For the sauce:

In a blender, add squash, soaked cashew nuts, red pimientos, white pepper powder, garlic powder, Himalayan salt, 1 1/4 cup coconut milk, nutritional yeast and blend until creamy.

Heat the oil in a large pan over low heat, then add garlic and sauté until lightly golden, 1 to 2 minutes.

 Add sauce, oregano, basil, and the remaining 1/4 cup of coconut cream, mix, then simmer for 5 minutes.

Cook the pasta according to the package instructions. Drain and serve topped with the sauce. Feel free to season with salt and pepper.

Looking for more Squash Recipes? Try some of the fan favorites:

• Ginataang Kalabasa
• Pinakbet
• Pumpkin Chili
• Vegan Vegetable Soup

Kalabasa Pasta

These delicious and hearty noodles are made with kalabasa and a few simple ingredients.  It’s a great alternative to the traditional red sauce.

• Author: Lainey
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 3-4 servings
• Category: pasta dish
• Method: Stovetop
• Cuisine: Filipino

Instructions

• 250 grams fettuccine pasta

Sauce:

• 1 1/2 cups squash, cut into wedge shape
• 1/2 cup cashew nuts, soaked in water for 10 mins
• 1 whole red pimiento
• 1/2 teaspoon white pepper powder
• 1/2 teaspoon garlic powder
• 1 teaspoon Himalayan salt
• 1 1/2 cup coconut milk, divided
• 1/8 cup nutritional yeast
• 2 tablespoon olive oil
• 3 cloves garlic minced
• 1/4 tsp dried oregano
• 1/4 tsp dried basil

Notes

1. Steam squash until soft, about 10-15 minutes then set aside.

For the sauce:

1. In a blender, add squash, soaked cashew nuts, red pimientos, white pepper powder, garlic powder, Himalayan salt, 1 1/4 cup coconut milk, nutritional yeast and blend until creamy.
2. Heat the oil in a large pan over low heat, then add garlic and sauté until lightly golden, 1 to 2 minutes.
3.  Add sauce, oregano, basil, and the remaining 1/4 cup of coconut cream, mix, then simmer for 5 minutes.
4. Cook the pasta according to the package instructions. Drain and serve topped with the sauce. Feel free to season with salt and pepper.

Keywords: Kalabasa Pasta