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Megan du Toit: "Great! I kept it vegan and included mushrooms. Us…" Read More
8Ingredients
40Minutes
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut pumpkin (small, roughly 800g before peeling and seeding)
- zucchini (Large)
- 1 can chick peas (kidney beans and butter beans work well too)
- 100 mL coconut cream (I like the Aayam brand)
- 4 Tbsp. tomato paste
- 3 Tbsp. sprinkles (my cheesey, vegan parmesan*)
- hot water (Optional: a little)
- pasta (choice)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium490mg20% |
| Potassium900mg26% |
| Protein11g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber8g32% |
| Sugars10g |
| Vitamin A250% |
| Vitamin C50% |
| Calcium10% |
| Iron20% |
* 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)
Megan du Toit 4 years ago
Great! I kept it vegan and included mushrooms. Used leftover frozen pumpkin instead of fresh butternut