Creamy Pumpkin Pasta with Fried Sage (Gluten-free Option)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pumpkin pasta made with a cashew and cauliflower sauce, finished with fried sage. Vegan comfort food perfect for fall, ready in under an hour. Rich and satisfying without dairy or animal products.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup steamed cauliflower
- 1/2 cup raw cashews
- Boiling hot water (to soak the cashews)
- 16 oz. pasta of choice (gluten-free as needed)
- 2 tablespoons cooking oil or vegan butter
- 5 garlic cloves, minced
- 1/2 cup white onion
- 1 teaspoon fresh sage leaves
- 1 sprig of fresh thyme
- 2 cups vegetable broth
- 1 cup pumpkin puree
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 431mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 364mg
- Calcium
- 43mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 431MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.