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25Ingredients
40Minutes
890Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. pasta shells (large)
- 2 cups cashews (soaked in water in the fridge overnight)
- 1/2 cup unsweetened almond milk
- 5 tsp. lemon juice
- 1 2/3 cups butternut squash (diced frozen thawed or cooked and diced)
- 1 Tbsp. olive oil
- 2 cloves garlic (minced)
- 1 Tbsp. fresh sage (minced)
- 2 cups spinach (chopped)
- 1 1/2 cups vegan cheese (divided)
- 1/2 tsp. canela
- salt (to taste)
- pepper (to taste)
- 1 pinch nutmeg
- 1 cup cashews (soaked in water overnight)
- 1 cup unsweetened almond milk
- 1 tsp. lemon juice
- 1 Tbsp. olive oil
- 2 Tbsp. sage (minced)
- 2 garlic (gloves, minced)
- 1 tsp. maple syrup
- 1 pinch salt
- 1 pinch pepper
- 1 pinch canela
- 1 pinch nutmeg
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NutritionView More
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890Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories890Calories from Fat500 |
% DAILY VALUE |
Total Fat55g85% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol |
Sodium310mg13% |
Potassium1080mg31% |
Protein27g |
Calories from Fat500 |
% DAILY VALUE |
Total Carbohydrate82g27% |
Dietary Fiber7g28% |
Sugars14g |
Vitamin A80% |
Vitamin C20% |
Calcium20% |
Iron50% |
* 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)
Michelle 5 years ago
This is very good but add more squash and chop the spinach. Also- double the sauce recipe or just make 1/2 the shells and freeze 1/2.