Calories: 527kcal
Servings:
Ingredients
- 2 cups rigatoni
- 2 cups butternut squash peeled and cubed
- 1 medium carrot peeled and chopped
- 1/4 cup nutritional yeast
- 1 cup plant based milk of your choice
- 1/2 tsp salt or to taste
- 1 tbsp apple cider vinegar
- 1 tsp paprika
- 1 tsp cumin
- 1 tbsp tomato paste
- 2 tsp olive oil
- 1 cup mushrooms chopped
- 1 tbsp tamari
Instructions
- Cook the pasta for 1-2 minutes under the packaging instructions. At the same time, cook the butternut squash and carrot until fully softened (around 15 minutes).
- Drain and rinse the squash and carrot when they are ready. Transfer to a blender or food processor together with the nutritional yeast, plant based milk, salt, apple cider vinegar, paprika, cumin and tomato paste. Blend until smooth.
- Then, heat the olive oil in a large non-stick frying pan. Add the mushrooms and the tamari, cooking for 4-5 minutes, until the mushrooms soften.
- Add the sauce and the pasta to the frying pan. Stir for a couple minutes, then serve with garnishes of your choice.
Nutrition
Nutrition Facts
Creamy Butternut Squash Pasta
Amount Per Serving
Calories 527
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 1233mg54%
Potassium 1500mg43%
Carbohydrates 94g31%
Fiber 16g67%
Protein 16g32%
Vitamin A 29000IU580%
Vitamin C 37mg45%
Calcium 275mg28%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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