#KabochaTrufflePasta

[lusttforlifeblog]

Indulge in the rich flavors of this luxurious creamy kabocha truffle pasta, infused with the earthy aroma of truffle oil. Perfect for a cozy dinner or a special occasion, this dish will delight your taste buds and leave you craving for more.

Ingredients: 200g kabocha squash, peeled and diced. 200g pasta of your choice. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 cup heavy cream. 2 tablespoons truffle oil. Salt and pepper to taste. Grated Parmesan cheese for garnish. Fresh parsley, chopped, for garnish.

Instructions: Boil the diced kabocha squash until fork-tender. Drain and set aside. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water. In a skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add the cooked kabocha squash to the skillet and mash it slightly. Pour in the heavy cream and truffle oil. Stir well to combine. Season with salt and pepper to taste. Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water if needed to reach desired consistency. Serve the creamy kabocha truffle pasta hot, garnished with grated Parmesan cheese and chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

Evan