The short answer
This Hokkaido Squash recipe is perfect for autumn and spring when squash is in season. I love to make it as a comforting pasta dish. It's a great go-to week evening meal.
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The key ingredients of this Hokkaido Pasta Recipe
The key ingredient in this Hokkaido Pasta Recipe is the Hokkaido Squash. This squash has a natural sweetness that creates a comforting, creamy coating sauce for the pasta.
The second star of the dish is TVP (Textured Vegetable Protein), which consists of dehydrated soy chunks packed with protein. It mimics the texture of minced beef while remaining neutral in taste, making it a perfect protein boost without overpowering the flavors.
Finally, pecan nuts add a some crunch and texture. Toast them for a good nutty flavor. I recommend using large pasta shapes with plenty of surface area to hold the delicious sauce.
Zero-Waste Tip: Don't throw away the pumpkin seeds!
Instead of throwing the Hokkaido pumpkin seeds away, you can make a nice little appetizer!
- Clean the seeds and remove any pumpkin flesh, boil them in salty water 10 minutes and pat dry them.
- Toss the seeds in a tbsp of olive oil and any spice you like.
- Spread them on a sheet and put them in the oven at 150°C for 45 minutes.
This not only work just with Hokkaido Pumpkin but with any winter squash!
The Recipe
Vegan Hokkaido Pumpkin Pasta
A warm and velvety Hokkaido pumpkin pasta dish with the rich sweetness of roasted pumpkin, tender pasta, and the nutty crunch of pecans. It's comforting, wholesome, and an autumn delight that willl keep you warm.
Prep time
20
mins
Cooking Time
30
mins
Servings
4
people
Ingredients
- 1 Hokkaido pumpkin
- 250g rigatoni pasta
- 1 yellow onion
- 2 garlic cloves
- 1 tbsp vegetable broth (or 1 cube)
- 60g Textured Vegetable Protein (TVP)
- Salt and pepper to taste
- 1 tbsp olive oil
- A few pecan nuts (optional, for garnish)
Instructions
- Prepare the Pumpkin: Cut the Hokkaido pumpkin in half, remove seeds, and dice with the skin on. Boil in vegetable broth for 15 minutes until soft.
- Rehydrate the TVP: Add 60g of TVP to a bowl and cover with water. Let it soak for 10 minutes, then drain.
- Blend the Pumpkin: Transfer the boiled pumpkin to a blender and blend until smooth. Add salt to taste.
- Cook the Pasta: Boil the pasta in salted water according to the package instructions. Reserve one ladle of pasta water before draining.
- Prepare the Sauce: In a pan, sauté the diced onion in olive oil until translucent, then add minced garlic and cook for another 2 minutes. Pour in the blended pumpkin and stir well.
- Combine and Finish: Mix the cooked pasta, TVP, and reserved pasta water into the pumpkin sauce. Stir until well combined.
- Serve: Garnish with crushed pecan nuts and ground black pepper.
