Are you ready to level up your pasta game? Here's a creamy and flavorful Kalabasa Pasta (Filipino Squash Pasta) made with a nutty squash sauce, cashews, and coconut milk. Perfect for a cozy, dairy-free meal!
If you're interested in making more squash recipes, try my Filipino Kalabasa Ravioli, Kalabasa Pancakes, and Ginataang Kalabasa recipe too!
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What is Kalabasa Pasta?
Kalabasa Pasta is a savory dish made using kalabasa, or Filipino squash, as the main ingredient. Kalabasa also known as kabocha squash in the Philippines, looks like a small pumpkin and is green with white / yellow spots. The inside of the kalabasa seems very similar to a pumpkin, but it’s a bit more on the yellow side. When fully ripe, the squash can be very sweet.
History of Kalabasa Pasta?
Kalabasa Pasta is a modern Filipino dish that blends local ingredients with Italian-inspired cooking. While kalabasa (Filipino squash) has long been a staple in traditional Filipino cuisine - commonly used in dishes like ginataang kalabasa (squash in coconut milk) and pinakbet (vegetable stew) - its use in pasta is a more recent innovation.
The dish likely emerged as a healthier, budget-friendly alternative to creamy Western-style pasta. Filipinos have embraced kalabasa puree as a natural, nutrient-rich base for pasta sauces, replacing heavy cream while maintaining a smooth, slightly sweet flavor. With the rise of plant-based and vegetable-forward dishes in the Philippines, Kalabasa Pasta has gained popularity, especially among home cooks and health-conscious eaters.
While not a traditional Filipino dish, Kalabasa Pasta reflects the Filipino love for adapting international flavors using local, affordable ingredients, making it a unique fusion recipe.
When Is This Dish Typically Enjoyed?
Kalabasa Pasta is enjoyed year-round, especially for everyday meals, during the holiday season, and on rainy days for its warm, comforting texture. It’s also popular among health-conscious eaters as a nutritious, plant-based pasta alternative.
This nutritious squash is known for its sweet, earthy flavor and creamy texture, which makes it an excellent base for pasta.
Kalabasa pasta recipe is a healthy, low-carb choice that is enjoyable and adaptable. It's a delicious way to get extra vegetables into your diet, whether you eat it alone or with bread. Are you ready to give it a try? Read on and find out more about this recipe below!
Health Benefits of Kalabasa (Filipino Squash)
- Rich in Vitamin A – Supports good vision, skin health, and a strong immune system
- High in Fiber – Aids digestion and promotes gut health
- Boosts Immunity – Packed with antioxidants like beta-carotene and vitamin C
- Heart-Healthy – Contains potassium, which helps regulate blood pressure
- Low in Calories – A great option for weight management while keeping meals filling
Substitutions
- Kalabasa – Swap with butternut squash for a similar sweet and creamy texture
- Coconut milk – Use almond milk or cashew cream for a lighter but still creamy sauce
- Nutritional yeast – Replace with grated parmesan or a dairy-free cheese substitute for added flavor
Recipe Variations
- Meaty texture – Add crumbled vegetarian meat or vegan sausage slices for extra bite
- Spicy Marinara – Blend kalabasa, crushed tomatoes, garlic, and red pepper flakes for a bold, zesty sauce
- Curry Twist – Mix kalabasa, coconut milk, curry paste, and spices for a rich, fragrant pasta sauce
Storage
- Cool the kalabasa pasta sauce completely before keeping it in an airtight container.
- Refrigerate for up to four days or freeze for up to three months for longer storage.
- When ready to use, thaw in the refrigerator overnight and reheat on the stovetop, adding water if necessary to achieve the desired consistency.
Ingredients
Listed below are all the ingredients you will need (omitting quantities):
- kalabasa (squash)
- cashew nuts
- red pimientos
- white pepper powder
- garlic powder
- Himalayan salt
- coconut milk
- nutritional yeast
- olive oil
- garlic
- dried oregano
- dried basil
- coconut milk
- fettuccine pasta
See recipe card for quantities.
Instructions
Steam squash until soft, about 10-15 minutes, then set aside.
In a blender, add squash, soaked cashew nuts, red pimientos, white pepper powder, garlic powder, Himalayan salt, 1 ¼ 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 ¼ cup of coconut milk, mix, then simmer for 5 minutes.
Cook the pasta according to the package instructions. Drain and serve topped with the sauce.
Hint: Roasting the Kalabasa enhances its natural sweetness, while steaming keeps it soft and easy to blend.
⭐ Top Tip
- 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 ⅛ teaspoon of baking soda or a ½ teaspoon of sugar to the sauce at a time (tasting between additions) until the acidity evaporates.
FAQ
More Recipes
Looking for more squash recipes? Try some of the fan favorites:
Kalabasa Pasta (Filipino Squash Pasta)
Ingredients
For the Squash Sauce:
- 1 ½ cups squash cut into wedge shapes
- ½ cup cashew nuts soaked in water for 10 minutes
- 1 whole red pimiento
- ½ teaspoon white pepper powder
- ½ teaspoon garlic powder
- 1 teaspoon Himalayan salt
- 1 ¼ cups coconut milk for blending
- ⅛ cup nutritional yeast
For the Pasta & Cooking:
- 2 tablespoons olive oil
- 3 cloves garlic minced
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ cup coconut milk for simmering
- 250 grams fettuccine pasta
Instructions
Prepare the Sauce:
- Steam the squash until soft, about 10-15 minutes, then set aside.
- Blend the sauce: In a blender, combine steamed squash, soaked cashew nuts, red pimiento, white pepper, garlic powder, Himalayan salt, 1 ¼ cups coconut milk, and nutritional yeast. Blend until smooth and creamy.
Cook the Pasta & Assemble:
- Heat olive oil in a large pan over low heat, then sauté garlic until fragrant and lightly golden, about 1-2 minutes.
- Pour in the blended sauce, add oregano, basil, and the remaining ¼ cup coconut milk. Stir well and simmer for 5 minutes.
- Cook pasta according to package instructions, then drain.
- Toss the pasta in the sauce or serve the sauce on top.
Cherry says
Wow. It looks unique and deliciously healthy. Thanks for this recipe, Lainey!
Lainey says
You're welcome, Cherry! I'm glad you liked it.
Sweet says
I love squash and I love pasta - this is the perfect recipe for me!