Creamy Pumpkin Tomato Pasta
Enjoy our vegan recipe Creamy Pumpkin Tomato Pasta by feastr. Ideal to lose weight. Balanced and very tasty.
Nutritional information:
| Calories | 2759 kJ (659 kcal) |
|---|---|
| Protein | 23 g |
| Fat | 13 g |
| Carbohydrates | 98 g |
| Fiber | 24 g |
Utensils:
blender, cutting board, Spoon, pot, oven, pasta colander, chef's knife, cup, baking tray, parchment paper
Recipe instructions:
1
Preheat the oven to 350 °F.
2
Coarsely chop the veggies and place on a baking tray lined with parchment paper.
- 8.8 oz Pumpkin (w/o seeds)
![8.8 oz Pumpkin (w/o seeds)]()
- 1 Onion, red (~ 3 oz)
![1 Onion, red (~ 3 oz)]()
- 2 Tomatoes (~ 8.5 oz)
![2 Tomatoes (~ 8.5 oz)]()
- 1 Garlic clove (~ 0.1 oz)
![1 Garlic clove (~ 0.1 oz)]()
3
Add sage, soy sauce, balsamic vinegar, olive oil and pepper, mix well and bake for 25 minutes.
- 1 leaf of Sage, fresh (~ 0.1 oz)
![1 leaf of Sage, fresh (~ 0.1 oz)]()
- 1 tsp Soy sauce, light
![1 tsp Soy sauce, light]()
- 1 tsp Balsamic vinegar
![1 tsp Balsamic vinegar]()
- 1 tsp Olive oil
![1 tsp Olive oil]()
- Black pepper
![Black pepper]()
4
Cook the pasta according to the package instructions. Save a cup of pasta water when draining the pasta.
- 4.2 oz Farfalle, whole grain
![4.2 oz Farfalle, whole grain]()
5
Add the oven veggies and cream into a blender and blend until creamy. Add as much pasta water as desired until the sauce has the consistency you desire.
- 2 Tbsp Vegan cream alternative
![2 Tbsp Vegan cream alternative]()
6
Mix the sauce with the pasta and serve.
7
Enjoy your meal!
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