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Pumpkin Soya Milk Spaghetti

50g (mixed with 125ml water) UNISOY™ Soy Milk Powder
150g Spaghetti
300g Pumpkin
100g Grated Onion Cubes
1tsp Grated ginger
1tsp Chopped Garlic
1tbsp Olive Oil
200ml Japanese Basic Soup/Water

 

1½ tsp Sea Salt
½ tsp Black Pepper
1tbsp Sake

 

Spaghetti

  1. Deseed and cut pumpkin into pieces.
  2. Cook spaghetti in boiling water for 10mins. Drain dry and set aside.
  3. Heat olive oil and fry the garlic and grated ginger. Add onions and cook until soft. Stir-fry pumpkin briefly.
  4. Add (3) into basic soup and cook over small flame for 7 mins until pumpkin is soft. Add in soya milk and cook over small flame for 2 mins.
  5. Add seasoning and cook to a boil. Add in the spaghetti and cook for another minute. Note: Add in extra 10g of UNISOY™ for a thicker soya milk consistency.