Archives Food


Written by Life in Kansai

This recipe requires a hand mixer, immersion blender, or stand blender.

• 400 g uncooked fettuccine
• 1/2 of a kabocha squash (~800g with skin and seeds, or ~3 cups peeled, deseeded and chopped)
• 1/2 cup chopped Japanese sweet potato
• 1/2 cup chopped carrot
• 1/2 cup vegetable broth
• 1/3 cup minced yellow onion
• 1 large garlic clove pressed
• 1 Tbsp. + 1 tsp. maple syrup
• 1/3 cup soy milk
• 3 tsp nutritional yeast (optional)
• 1/8 tsp. turmeric
• 1/8 tsp. ground cardamom
• 1/8 tsp. ground coriander
• A pinch to 1/8 tsp. chili flakes (depending on the brand)
• 1 tsp. minced fresh rosemary, plus extra for garnish
• A pinch of salt
• Ground black pepper to taste

1. Deseed and chop the kabocha (also removing the green outer skin). Together with the sweet potato, place in a saucepan with about 6cm of water, cover and simmer for approx. 5 mins, or until tender. In a separate saucepan, boil the carrots for approx. 10 mins. Drain all excess water once cooked.

2. In another saucepan, simmer the onions and garlic in the vegetable broth. Add extra water if necessary, cooking until the onions are almost translucent.

3. Bring a large pot of water to a boil and cook the fettuccine noodles according to the instructions on the package.

4. If using a stand blender, transfer all of the cooked vegetables (kabocha, sweet potato, carrots, and onions/garlic) into that. If using a hand mixer or immersion blender, simply transfer all the vegetables into one large pot.

5. In either the pot or your blender, add the remaining ingredients and puree until smooth. Taste test for preference and adjust as necessary. If the mixture is too thick, add in soy milk, water, or vegetable broth by the tsp. until the desired consistency is reached.

6. Pour the sauce over the fettuccine noodles in a large bowl, tossing to coat evenly.

7. Garnish as desired and serve immediately. Serving suggestion: pair with a large green salad or green beans!


emmaMy name is Emma Cebuliak, and I’m a Canadian blogger living in Osaka. For more healthy, plant-based recipe ideas, you can find me on Instagram @emmacebuliak 

About the author

Life in Kansai


Leave a Comment