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Ingredients
US|METRIC
4 SERVINGS
- 3 cups gluten free penne (Ronzoni, cooked according to directions)
- 1 Tbsp. olive oil (plus extra drizzle for pasta after draining)
- 15 sage leaves (large)
- 5 cloves garlic (minced)
- 1 1/2 cups pumpkin
- 1 cup coconut cream
- 1/4 cup freshly grated Parmesan (plus additional for serving optional, omit if vegan)
- salt
- freshly ground pepper
- water (or veggie broth, if necessary)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat21g105% |
Trans Fat |
Cholesterol5mg2% |
Sodium300mg13% |
Potassium760mg22% |
Protein8g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber10g40% |
Sugars1g |
Vitamin A160% |
Vitamin C30% |
Calcium40% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
carmen 6 years ago
Needed to add more salt and almost double the sage. Really good ! made a big batch and freezed the rest. will keep making this. Yum!