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Vegan pumpkin pasta sauce
Vegan pumpkin pasta sauce is a super skinny, guilt free recipe. This sauce is delicious made using the pumpkin pulp, nutritional yeast.
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
people
Calories
666
kcal
Author
Sujatha Muralidhar
Ingredients
1
cup
pasta
multigrain
1
lb
pumpkin
1
tablespoon
vegetable oil
/olive oil
2
tablespoon
garlic
chopped
¼
teaspoon
dried basil
1
tsp
nutritional yeast
½
teaspoon
salt
Instructions
Cook pasta as per the package's instruction.
Place the pumpkin in the chopping board. Discard the skin and the seeds of the pumpkin. Chop them into small cubes.
Grind them in the blender to fine puree. And keep it aside.
Heat vegetable oil in the pan. Add chopped garlic and saute till is fragrant..
Then add pumpkin puree and bring it to boil. Cover it with lid.
Cook till pumpkin thoroughly cooked, gets reduces and thickens.
Add basil, nutritional yeast, and salt. Allow it to cook for a minute in simmer flame.
Add cooked and drained pasta to the pan. Saute for a minute and serve hot.
Nutrition
Calories:
666
kcal
|
Carbohydrates:
139
g
|
Protein:
23
g
|
Fat:
2
g
|
Sodium:
595
mg
|
Potassium:
1641
mg
|
Fiber:
6
g
|
Sugar:
14
g
|
Vitamin A:
31925
IU
|
Vitamin C:
36.2
mg
|
Calcium:
125
mg
|
Iron:
5.1
mg