Vegan Pumpkin Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free pasta baked in a creamy vegan pumpkin sauce with spinach and aromatic spices. Rich and satisfying with autumn flavors and hidden vegetables. A nourishing plant-based main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb gluten-free pasta
- 2 tablespoons olive oil
- 3 garlic cloves (minced)
- 3 tablespoons toasted quinoa flour (or gluten-free flour of choice)
- 2 1/2 cups almond milk (or milk of choice)
- 1 cup pumpkin puree
- 1/2 cup nutritional yeast
- 1 teaspoon fine sea salt
- 1 teaspoon turmeric
- 1 cup spinach
- 1/2 cup shredded vegan cheese (optional)
At a glance
PER SERVING · TIME 50M
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
- 30m
- Sodium
- 475mg
- 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
- 455mg
- Calcium
- 194mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 475MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.