Nora Cooks · by Nora★ 4.9 (13)
Pumpkin Pasta Bake with Almond Ricotta
NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 21%
CARBS 25G31% OF CAL
4G FIBER15G OTHER5G TOTAL SUGAR
FAT 22G61% OF CAL
16G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pumpkin pasta bake with almond ricotta and spinach, completely vegan. A cheesy, comforting fall dinner that's naturally dairy-free and satisfying as a complete meal.
mainitalianpastacasserole🥧 baking dish🥄 saucepan🔥 ovengluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 12 ounces rotini pasta (*gluten free if needed)
- 1 Recipe Vegan Ricotta
- 1-2 tablespoons olive oil
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 15 ounce can pumpkin puree
- 13.5 ounce can full fat coconut milk
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- few shakes black pepper
- 2 cups baby spinach, sliced into ribbons
- 1 bag vegan mozzarella cheese shreds (*I used Violife)
At a glance
PER SERVING · TIME 45M
CAL 16%·PRO 21%
CARBS 25G31% OF CAL
4G FIBER15G OTHER5G TOTAL SUGAR
FAT 22G61% OF CAL
16G SAT7G 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
- 30m
- Cook
- 15m
- Sodium
- 516mg
- 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
- 564mg
- Calcium
- 214mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 516MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.