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Pumpkin Pasta with Hazelnuts (gluten-free & vegan)

See full recipe on: almondsandavocados.com



Ingredients

8 oz. (approx. 2 1/2 cups) pasta (i used ancient harvest quinoa veggie curl pasta)
1 tbs. coconut oil
1/2 red onion, diced
2 cloves garlic, minced
1/2 tsp. dried sage
1/2 tsp. sea salt
2 cups pumpkin puree
1 can coconut milk
2-3 tbs. chopped chives
2-3 tbs. chopped hazelnuts

Nutrition 4 servings

Per Serving % Daily Value
Calories 527
Fat 29g 46%
Carbs 58g 19%
Protein 11g 23%
Fiber 6g 24%
Cholesterol
Sodium 27mg 1%
     
Fat
Carbs
Protein

Preparation






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