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One Pot Creamy Vegan Pumpkin Pasta

One- Pot Creamy Vegan Pumpkin Pasta

Yield: 8
Author: Chef Kenny Stewart
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 15 ounce can pure pumpkin
  • 5 cups vegetable broth low sodium
  • 1 14 ounce can lite coconut milk
  • 1 15 ounce can tomato sauce no salt added
  • 1 teaspoon cinnamon
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt optional
  • 2 boxes of your favorite Bentilia pasta
  • 2 cups fresh baby spinach

Instructions

  1. In a large pot, saute the onion & garlic until softened, about 4-5 minutes. Add rest of ingredients (except spinach) and stir to combine.
  2. Bring to a boil and then cover & lower heat to simmer. Cook until pasta is tender, stirring occasionally – about 12-15 minutes.
  3. Stir spinach in and then cook for another 2 minutes or until spinach is wilted. Serve immediately. Store leftovers in a covered container in the refrigerator for up to a week.

Calories

107.45

Fat (grams)

3.98

Sat. Fat (grams)

3.19

Carbs (grams)

16.93

Fiber (grams)

2.77

Net carbs

14.15

Sugar (grams)

5.44

Protein (grams)

3.22

Sodium (milligrams)

243.14

Cholesterol (grams)

0.00
Did you make this recipe?
Tag @bentilia.pasta on instagram and hashtag it #ICantBelieveItsNotGluten
Created using The Recipes Generator

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