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Pasta and Vegetables with White Sauce
FATFREE VEGAN KITCHEN13Ingredients
40Minutes
690Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. gluten free pasta (or whole wheat rotini pasta)
- 1 1/2 cups cooked chickpeas (or 1 can, rinsed and drained)
- 1 head broccoli (about 1 pound, cut into small florets and stems reserved for another use)
- 1 head cauliflower (about 1 pound, cut into florets)
- 2 cups unsweetened soy milk (plain, or other non-dairy milk)
- 6 cloves garlic (peeled and pressed)
- 1 Tbsp. dried basil
- 2 tsp. dried oregano
- 1/2 tsp. red pepper flakes (or to taste)
- black pepper (unchecked▢ generous grating of)
- 5 Tbsp. nutritional yeast
- 2 tsp. cornstarch (or potato starch)
- 1 1/2 tsp. salt free seasoning (or to taste)
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NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories690Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium340mg14% |
Potassium1650mg47% |
Protein36g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate131g44% |
Dietary Fiber20g80% |
Sugars10g |
Vitamin A25% |
Vitamin C350% |
Calcium35% |
Iron40% |
* 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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