Vegan Roasted Butternut Squash Fettuccine Alfredo
Vegan Roasted Butternut Squash Fettuccine Alfredo afterward Butternut Squash, Extra-virgin Olive Oil, Sea Salt, Fettuccine Pasta, Cauliflower Florets, Filtered Water, Raw Cashews, Nutritional Yeast Flakes, Apple Cider Vinegar, Freshly Ground Black Pepper, Garlic, Vegan Parmesan Cheese
The ingredient of Vegan Roasted Butternut Squash Fettuccine Alfredo
- 1 butternut squash medium peeled halved seeded and cut into small 1 2 inch cubes
- 2 tablespoons extra virgin olive oil divided
- sea salt as needed
- 12 ounces fettuccine pasta
- 2 cups cauliflower florets small 1 inch blithe
- 1 cup filtered water
- 1 3 cup raw cashews soaked for at least two hours unless using a high speed blender
- 3 tablespoons nutritional yeast flakes
- 1 tablespoon apple cider vinegar
- freshly auditorium showground black pepper
- 6 cloves garlic minced
- 1 vegan parmesan cheese recipe optional but recommended
Nutritions of Vegan Roasted Butternut Squash Fettuccine Alfredo
calories: nutritioninformationcarbohydrateContent: 540 calories
fatContent: 89 grams
fiberContent: 15 grams
proteinContent: 9 grams
saturatedFatContent: 19 grams
sodiumContent: 2 grams
sugarContent: 230 milligrams
: 7 grams
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