Vegan Pumpkin Penne
45 mins (prep 35, cooking 10)
10 ingredients
2 servings
To give credit where it is due, I based this off another post, Penne With Pumpkin Sauce because it looked delicious but I decided to change some ingredients to make it vegetarian suitable (primarily vegan) and healthier. I would garnish this with real parmesan as shown in the original post, but vegans and the lactose intolerant may like to use My Vegan Parmesan. This would be great with whole wheat pasta or that Ronzoni Smart Taste stuff made from veggies.

Categories:  <-60-mins , for-1-or-2 , pasta,-rice-and-grains , northeastern-u.s. , seasonal , north-american , pasta , penne , time-to-make , vegan , main-dish , american , fall , number-of-servings , vegetarian , squash , vegetable ,
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Serving Size (316.98 g)
Servings 2
Amount per Serving
Calories 122.1 Calories from Fat 73.44
% Daily Value *
Total Fat 8.16g 25.11%
Saturated Fat 1.05g 10.53%
Trans Fat 0.0g %
Cholesterol 4.54mg 3.02%
Sodium 702.43mg 58.54%
Total Carbohydrate 8.53g 5.69%
Dietary Fiber 0.54 g 4.35%
Sugars 2.32 g %
Protein 4.24g 16.95%
Vitamin A 1002.54IU% Vitamin C 1.53mg%
Calcium 34.34mg% Iron 0.14mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped onion, pumpkin puree, unsweetened, ground nutmeg, minced fresh flat-leaf parsley


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