Choosing Chia · by Jessica Hoffman★ 4.9
Vegan Pumpkin Alfredo Pasta
NUTRITION · PER SERVING20M COOK
CAL 31%·PRO 41%
CARBS 108G70% OF CAL
5G FIBER98G OTHER5G TOTAL SUGAR
FAT 11G16% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pumpkin alfredo made with cashews and pumpkin puree, tossed with pasta. A rich, vegan pasta dish with warm autumn spices.
mainitalianpasta🌀 blenderdairy freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup raw cashews, soaked in water overnight then drained
- 1 1/2 cups water
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 2 sprigs of fresh sage
- 1/4 cup pumpkin puree
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/8 tsp freshly grated nutmeg
- 4 servings pasta of choice
At a glance
PER SERVING · TIME 20M
CAL 31%·PRO 41%
CARBS 108G70% OF CAL
5G FIBER98G OTHER5G TOTAL SUGAR
FAT 11G16% OF CAL
2G 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
- 10m
- Cook
- 10m
- Sodium
- 304mg
- 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
- 395mg
- Calcium
- 43mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 304MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.