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Vegan Creamy Squash, Arugula and Pine Nut Pasta
AVOCADO PESTO18Ingredients
45Minutes
640Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 cups butternut squash (peeled, seeds removed and cut into 1-2 inch cubes)
- 1 tsp. salt
- 2 tsp. rosemary (diced, fresh)
- 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. rosemary
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. coconut cream (or milk)
- 1 Tbsp. lemon juice
- 3/4 tsp. red pepper flakes
- salt (to taste)
- 2 Tbsp. pasta water (reserved)
- 10 oz. gluten-free pasta (fusili)
- 3/4 cup pine nuts (preferably dry toasted)
- 3 oz. arugula
- 1 tsp. fresh rosemary (diced)
- 1/2 cup diced red onions
- 2 Tbsp. capers (rinsed with water and thoroughly dried)
- 1 Tbsp. extra-virgin olive oil
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol |
| Sodium930mg39% |
| Potassium1070mg31% |
| Protein16g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate81g27% |
| Dietary Fiber8g32% |
| Sugars8g |
| Vitamin A390% |
| Vitamin C70% |
| Calcium15% |
| Iron35% |
* 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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