Running on Real Food · by Katie Koteen and Kate Kasbee★ 4.9 (15)
Vegan Pumpkin Pasta
NUTRITION · PER SERVING25M COOK
CAL 36%·PRO 36%
CARBS 100G55% OF CAL
9G FIBER10G SUGAR81G OTHER
FAT 29G37% OF CAL
24G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Silky, savory pumpkin pasta in a creamy coconut sauce with garlic, paprika, and sage. Warming and comforting, with subtly sweet undertones that feel cozy and autumnal.
mainitalianpasta🥄 saucepandairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb penne pasta or other pasta of choice (454 g )
- 1 ½ tbsp vegan butter (22 g )
- 2 garlic cloves (minced)
- 1 can (15 oz) pumpkin purée
- 1 can (14 oz) coconut milk
- ¾ tsp paprika
- ¾ tsp salt
- Fresh or crispy sage leaves (for serving, optional)
At a glance
PER SERVING · TIME 25M
CAL 36%·PRO 36%
CARBS 100G55% OF CAL
9G FIBER10G SUGAR81G OTHER
FAT 29G37% OF CAL
24G SAT5G 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
- 5m
- Cook
- 20m
- Sodium
- 488mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 526mg
- Calcium
- 68mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 488MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.