Kabocha Pasta with Asparagus and Lion’s Mane Mushrooms Recipe

Servings: 3-4 Time: 30 minutes

I was hankering for pasta but had planned to cook a kabocha squash. I looked in the fridge to see what else to have with the squash. I saw the mushrooms and asparagus and thought this was a dish ready to be created. Lion’s Mane mushrooms are know to maintain brain health.


  • 1C cooked kabocha squash
  • 4 oz Skillet Lion’s Mane mushrooms
  • 2 C Unchicken broth
  • 2 T lemon juice
  • 2 T lemon zest
  • 12 grilled asparagus spears
  • 1 medium chopped onion
  • 3 garlic cloves, sliced
  • 6 medium mushrooms, sliced
  • 2 Tbsp spicy mustard
  • ¼ C non-dairy milk.
  • ½ C water, or more
  • ½ tsp black pepper


  1. Cook a 1 lb squash for 20 minutes in an Instant Pot. Then, scooped out the squash meat and pureed with the Unchicken broth.
  2. Grill asparagus, brushed with olive oil, for 6 minutes. Chop into 2-inch pieces
  3. Heat a deep skillet on medium. When VERY hot, add onion. Cook until seared. Add broth a tablespoon at a time to keep from burning.
  4. Add the garlic and mushrooms and sear. Add the milk and more water, if needed.
  5. Add the squash, asparagus and water. Stir and add more water. Thin until desired consistency. Add the lemon juice and zest.
  6. Add pasta and cook for 1 minute. Put into pasta bowls and top with Lion’s Mane mushrooms.

Notes: I would use penne or rotini pasta. I used a barista milk for extra creaminess. But, soy is perfect

Abbreviations: C = cup; oz = ounce; Tbsp = tablespoon; tsp = teaspoon

Copyright Marty Davey, 2024. All rights reserved.