Receta Creamy Sweet Chili Pineapple Curry One-Pot Gluten-Free Pasta
Ingredientes
- 8 oz. gluten-free spaghetti-style pasta
- 1 - 20 oz. can pineapple chunks in their own juice, drained (save juice)
- 1 c. pineapple juice (drained from can)
- 1 c. vegan sour cream (I use Tofutti Better Than Sour Cream)
- 1/4 c. sweet chili sauce
- 1 - 14.5 oz. can diced tomatoes, drained
- 1/2 c. fresh or frozen peas
- 3 cloves garlic, minced
- 1 zucchini, sliced lengthwise and then into 1/4" half-moons
- 1 1/2 c. water
- 1 t. curry powder
- 1 - 15 oz. can baby corn, drained
View Full Recipe at Sexy Vegan Mama
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 2288g | |
Calories 1066 | |
Calories from Fat 55 | 5% |
Total Fat 6.6g | 8% |
Saturated Fat 1.09g | 4% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 2259mg | 94% |
Potassium 2951mg | 84% |
Total Carbs 257.52g | 69% |
Dietary Fiber 21.8g | 73% |
Sugars 148.47g | 99% |
Protein 22.54g | 36% |