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Pumpkin, Ricotta & Spinach Pasta Bake // Vegan + GF + Oil Free
HONEYBUNCH OF ONION TOPS12Ingredients
50Minutes
510Calories
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Ingredients
US|METRIC
5 SERVINGS
- 400 grams penne pasta (GF if sensitive)
- 250 grams pumpkin (cubed butternut)
- 300 grams firm tofu
- 1 lemon
- 1 handful basil
- 2 garlic cloves (minced)
- salt
- pepper
- 4 Tbsp. nutritional yeast
- 400 grams tomato pasta sauce (vegan)
- 1/2 vegan Parmesan (This Recipe, or bought)
- 100 grams spinach
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium520mg22% |
| Potassium1020mg29% |
| Protein27g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate86g29% |
| Dietary Fiber11g44% |
| Sugars10g |
| Vitamin A130% |
| Vitamin C50% |
| Calcium50% |
| 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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