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Ingredients
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13 ¼ ounces whole wheat spiral pasta
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1 tablespoon vegetable oil
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1 large onion, chopped
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4 cloves garlic, chopped
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¼ cup whole wheat flour
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2 cups soy milk
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1 ½ cups pumpkin puree
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1 (8 ounce) package shredded Cheddar cheese
Directions
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Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
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Meanwhile, heat oil in a saucepan over medium heat. Saute onion and garlic until softened and lightly browned, about 5 minutes. Stir in whole wheat flour until combined. Stir in soy milk, pumpkin puree, and Cheddar cheese.
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Drain pasta and mix into the sauce. Cook until heated through, about 5 minutes.
Nutrition Facts (per serving)
703 | Calories |
24g | Fat |
93g | Carbs |
30g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 703 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 13g | 64% |
Cholesterol 59mg | 20% |
Sodium 438mg | 19% |
Total Carbohydrate 93g | 34% |
Dietary Fiber 12g | 42% |
Total Sugars 8g | |
Protein 30g | 61% |
Vitamin C 8mg | 9% |
Calcium 465mg | 36% |
Iron 2mg | 12% |
Potassium 507mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.