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Penne Pasta with Pumpkin Alfredo Sauce

 
One serving costs about $2.69 One serving costs about $2.69

$2.69 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,lacto ovo vegetarian side dish,lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:8%

Spoonacular Score: 8%

 

Penne Pasta with Pumpkin Alfredo Sauce might be a good recipe to expand your main course repertoire. One serving contains 1638 calories, 48g of protein, and 59g of fat. For $2.69 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 4. Only a few people really liked this Mediterranean dish. 1 person has made this recipe and would make it again. This recipe from Foodista requires kosher salt, maple syrup, penne pasta, and ground nutmeg. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 78%. If you like this recipe, you might also like recipes such as Penne-Wise Pumpkin Pasta, Pumpkin Feta Penne Pasta (Gluten-Free), and Pumpkin Chicken Alfredo & Bacon Pasta.

Ingredients

Servings:
0.5 tsps
0.5 tsps black pepper
black pepper
1 cup
1 cup shredded style cheddar daiya cheese
shredded style cheddar daiya cheese
1 Tbsp
1 Tbsp non-dairy margarine like earth balance soy free spread
non-dairy margarine like earth balance soy free spread
1 leaf
1 leaf fresh flat parsley
fresh flat parsley
2 Tbsps
2 Tbsps grape seed oil
grape seed oil
0.5 tsps
0.5 tsps ground nutmeg
ground nutmeg
1.5 tsps
1.5 tsps kosher salt
kosher salt
1 tsp
1 tsp maple syrup
maple syrup
0.5 small
0.5 small onion
onion
2.5 box
2.5 box penne pasta
penne pasta
2 cups
2 cups canned fresh pumpkin puree
canned fresh pumpkin puree
2.5 cups
2.5 cups unsweetened coconut milk
unsweetened coconut milk
0.5 tsps black pepper
0.5 tsps
black pepper
1 cup shredded style cheddar daiya cheese
1 cup
shredded style cheddar daiya cheese
1 Tbsp non-dairy margarine like earth balance soy free spread
1 Tbsp
non-dairy margarine like earth balance soy free spread
1 leaf fresh flat parsley
1 leaf
fresh flat parsley
2 Tbsps grape seed oil
2 Tbsps
grape seed oil
0.5 tsps ground nutmeg
0.5 tsps
ground nutmeg
1.5 tsps kosher salt
1.5 tsps
kosher salt
1 tsp maple syrup
1 tsp
maple syrup
0.5 small onion
0.5 small
onion
2.5 box penne pasta
2.5 box
penne pasta
2 cups canned fresh pumpkin puree
2 cups
canned fresh pumpkin puree
2.5 cups unsweetened coconut milk
2.5 cups
unsweetened coconut milk

Equipment

immersion blender
immersion blender
baking sheet
baking sheet
oven
oven
colander
colander
sauce pan
sauce pan
bowl
bowl
whisk
whisk
pot
pot
immersion blender
immersion blender
baking sheet
baking sheet
oven
oven
colander
colander
sauce pan
sauce pan
bowl
bowl
whisk
whisk
pot
pot


Instructions

  1. *I made fresh roasted pumpkin - halved, seeded, then place pumpkin (skin side up) on a parchment lined baking sheet, baked in the oven at 400 degrees for about 50-55 minutes. This was a large pumpkin.
  2. If there are a lot of seeds in the pumpkin I put them on another parchment lined baking sheet and bake them for 15-20 minutes while I am cooking the pumpkin.
  3. For the Pasta: Boil a large pot of water for the pasta.
  4. When the water is at a rapid boil at a few tablespoons of kosher salt, then add the pasta, stir often to prevent sticking.
  5. Cook for 6-8 minutes. Do not rinse under cold water as directed on the box to ensure pasta will cling onto the sauce.
  6. While your pasta is cooking, set a medium saucepan over medium-high heat, add oil and coconut oil, add onion, saute until soft and opaque. One to two minutes.
  7. Add coconut milk, pumpkin, 1 1/2 teaspoons kosher salt, black pepper, and nutmeg.
  8. Whisk vigorously or use a hand held immersion blender to blend until smooth, cook for 4-5 minutes.
  9. Add maple syrup and Daiya cheese, stir until smooth. Take off the heat.
  10. Pasta should be done by this step. Drain the pasta in a colander then transfer the pasta back into the big pot.
  11. Add the alfredo sauce to the pasta and stir to coat all the pasta well.
  12. Serve hot in pasta bowls, garnish with chopped parsley.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.69
Ingredient
½ teaspoons black pepper
1 cup shredded style cheddar daiya cheese
1 tablespoon non-dairy margarine like earth balance soy free spread
1 leave fresh flat parsley
2 tablespoons grape seed oil
½ teaspoons ground nutmeg
1 teaspoon maple syrup
½ smalls onion
2.5 boxes penne pasta
2 cups canned fresh pumpkin puree
2.5 cups unsweetened coconut milk
Price
$0.03
$1.21
$0.10
$0.04
$0.18
$0.07
$0.18
$0.08
$2.41
$2.80
$3.66
$10.76

Nutritional Information

Quickview
1637 Calories
48g Protein
59g Total Fat
231g Carbs
45% Health Score
Limit These
Calories
1637k
82%

Fat
59g
91%

  Saturated Fat
39g
246%

Carbohydrates
231g
77%

  Sugar
18g
20%

Cholesterol
28mg
9%

Sodium
253mg
11%

Get Enough Of These
Protein
48g
96%

Vitamin A
19504IU
390%

Selenium
195µg
279%

Manganese
4mg
211%

Phosphorus
857mg
86%

Copper
1mg
68%

Fiber
16g
65%

Magnesium
242mg
61%

Iron
7mg
44%

Zinc
6mg
42%

Potassium
1319mg
38%

Calcium
320mg
32%

Vitamin B3
6mg
32%

Vitamin E
4mg
32%

Vitamin B6
0.55mg
27%

Vitamin K
27µg
26%

Folate
97µg
24%

Vitamin B2
0.38mg
23%

Vitamin B1
0.34mg
22%

Vitamin B5
2mg
21%

Vitamin C
10mg
13%

Vitamin B12
0.3µg
5%

Vitamin D
0.17µg
1%

covered percent of daily need

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