Pumpkin & Soya Milk Pasta

December 21st, 2010 § 0 comments § permalink

A total lunar eclipse occurred early this morning.

Unfortunately, London was covered by the thick snow clouds and I couldn’t see it in the sky.

I saw a picture of the lunar eclipse on a TV, it was a beautiful orange colour.

Also, today is the day of winter solstice.

I need to eat a pumpkin.

It’s a Japanese tradition to eat pumpkin in the winter solstice, and if you eat it you will not catch cold through the winter (maybe). Because pumpkin is a nutritious vegetable and good source of carotin. It warms you up on a cold day.

I decided to make a recipe which is used pumpkin today.

The dish came out well, it’s a beautiful orange coloured dish like the lunar eclipse.

Natural sweetened creamy pumpkin sauce match to the butter sautéed fresh sage leaves.

And I feel warmer now.


— Pumpkin & Soya Milk Pasta (Serves 2) —

200g pumpkin, chopped small pieces

8 fresh sage leaves

1/4 onion, finely chopped

150ml soya milk

200ml chicken stock

2 tablespoons butter

Salt and black pepper

Some vegetable oil

200g pasta


Place the butter in a frying-pan and heat over medium heat. Place the fresh sage leaves into the heated butter and cook until crispy (about 30 seconds each side. Don’t make them brown). Remove them on a kitchen paper.

Add some oil into a frying-pan, and sauté the finely chopped onion over medium heat until soft. Add the chopped pumpkin and mix. Add the chicken broth and bring to a boil. Reduce the heat to medium-low and cook for 15 minutes, stirring frequently, until the broth became half amonut. Set a side to cool.

Ladle the broth mixture into the jug of a blender and blent until smooth. Please the broth purée into a frying-pan and add the soya milk over medium heat, stirring until heated through.

Seasoned with salt and black pepper,

Cook the pasta as directed on the package, mix with the pumpkin sauce.

Finally, crashed the sautéed sage leaves (keep 2 leaves for garnish), mix with the pasta. Top with the sautéed sage leaf.