Pumpkin Apple Pasta
Ingredients
- ½ cup pecan halves
- 2 Tbsp nutritional yeast
- 2 Tbsp olive oil, divided
- 1 (16-oz) pkg whole wheat rigatoni
- 1 large sweet onion, sliced
- 1 large sweet-tart red apple, diced
- ¾ tsp salt, divided
- 2 cloves garlic, minced
- 1 (15-oz) can pure pumpkin puree
- 1¾ cups vegetable broth
- 2 Tbsp vegan white wine vinegar
- 2 Tbsp chopped fresh sage
Instructions
- Process nuts, nutritional yeast, and 1 Tbsp oil in a food processor until finely chopped.
- Cook pasta according to package directions; drain.
- Meanwhile, cook onion in 1 Tbsp hot oil in a Dutch oven over medium heat 7 to 8 minutes or until crisp-tender.
- Stir in apple and ¼ tsp salt. Cook, stirring often, 9 to 10 minutes or until onion is browned and apple is tender. Stir in garlic; cook 30 seconds. Season with pepper, if desired. Remove from pot.
- Combine pumpkin puree, broth, vinegar, and ½ tsp salt in same pot. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer 2 minutes, stirring occasionally. Season with pepper, if desired.
- Stir in pasta and onion mixture. Remove from heat; stir in sage.
- Top each serving with nut mixture. Garnish with additional sage, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
437
|
437
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 12 | 12 |
| Carb (g) | 73 | 73 |
| Fiber (g) | 13 | 13 |
| Sodium (mg) | 475 | 475 |
| T. Sugs (g) | 13 | 13 |
| A. Sugs (g) | 0 | 0 |
Plant Based Meal Plan
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