Oh My Veggies · by Nicole★ 5.0 (5)
Vegan Butternut Squash Pasta
NUTRITION · PER SERVING50M COOK
CAL 24%·PRO 36%
CARBS 79G66% OF CAL
8G FIBER0G ADDED0G INTRINSIC59G OTHER13G TOTAL SUGAR
FAT 11G21% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pasta with roasted butternut squash, vegetables, and tofu in a warming spiced sauce made with nutritional yeast and plant milk. Wholesome and satisfying for an easy dinner.
mainpastatofu⚙️ food processor🍳 skillet🔥 ovendairy freegluten 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- 2 ½ cups butternut squash (peeled and cubed)
- 1 large red bell pepper (de-seeded and chopped)
- 1 large carrot (peeled and chopped)
- 2 tbsp olive oil
- 10 oz rigatoni (or any pasta of choice - ensure gluten-free if necessary)
- 10 oz silken tofu
- 1 red chili pepper (de-seeded)
- ½ tbsp maple syrup
- ¼ cup nutritional yeast
- 1 cup plant-based milk
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp turmeric
- ½ tsp salt
- 1 large onion (diced)
- 2 tbsp tomato paste
- ⅓ cup vegan cheese (grated, optional)
- 1 cup spinach (chopped)
At a glance
PER SERVING · TIME 50M
CAL 24%·PRO 36%
CARBS 79G66% OF CAL
8G FIBER0G ADDED0G INTRINSIC59G OTHER13G TOTAL SUGAR
FAT 11G21% OF CAL
1G SAT10G 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
- 10m
- Cook
- 40m
- Sodium
- 353mg
- Total sugar
- 13g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 806mg
- Calcium
- 165mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 353MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.