Creamy Kabocha Squash and Roasted Red Pepper Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pasta sauce blended from roasted kabocha squash, red pepper, cashews, and vegetables with fresh basil. It's sweet, savory, and velvety with hidden vegetables. A satisfying plant-based pasta dish perfect for fall.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 cup raw cashews
- 1 small kabocha squash
- 1 head of garlic
- 1/3 cauliflower, cut into large florets
- 1/2 medium onion* (roughly chopped)
- 1 stalk celery, roughly chopped
- 1 medium carrot, roughly chopped
- 1/4 cup tablespoons roasted red peppers, drained
- 2 tablespoons nutritional yeast
- Optional: A pinch red pepper flakes
- 2 to 3 cups vegetable broth (or as needed)
- Salt and black pepper, to taste
- 1/2 to 3/4 cup fresh basil (unpacked), sliced
- 2 lb. gluten-free spaghetti noodles (or pasta of your choice)
- Vegan parmesan cheese (optional)
- Fresh basil, sliced
- Black pepper
At a glance
PER SERVING · TIME 140M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 2h
- Sodium
- 353mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1692mg
- Calcium
- 102mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 353MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.