Oh My Veggies · by Nicole★ 5.0 (1)
Nut-free Vegan Creamy Pasta With Butter Beans
NUTRITION · PER SERVING22M COOK
CAL 25%·PRO 34%
CARBS 91G71% OF CAL
15G FIBER68G OTHER7G TOTAL SUGAR
FAT 11G19% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan pasta made with a silky potato and carrot sauce, topped with mushrooms and butter beans. Ready in under 25 minutes, comforting and low-fat.
mainpasta⚙️ food processor🍳 skillet🌀 blendergluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 7 oz gluten-free pasta
- 1 medium red onion (chopped)
- 3 portobello mushrooms (sliced)
- 1 can butter beans (drained and rinsed)
- 1 large carrot (peeled and chopped)
- 17 oz potatoes (peeled and chopped)
- 1 tsp paprika
- 1 tsp cumin
- 2 tbsp tamari
- 1/2 cup oat milk
- 1/4 cup tahini
- 1 tbsp lemon juice
At a glance
PER SERVING · TIME 22M
CAL 25%·PRO 34%
CARBS 91G71% OF CAL
15G FIBER68G OTHER7G TOTAL SUGAR
FAT 11G19% OF CAL
1G SAT9G UNSAT
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
- 2m
- Sodium
- 821mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1184mg
- Calcium
- 97mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 821MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.