Gopal's Sprouties Pumpkin Seeds Cheesy Description
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Made with Organic Seeds
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Raw
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Vegan
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Sprouted
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Gluten Free
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Non-GMO
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Paleo
Made with Organic Seeds.
Directions
Store cool and dry.
Free Of
Gluten, GMOs, peanuts.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 oz (28 g)
Servings per Container: 16
| Amount Per Serving | % Daily Value |
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| Calories | 150 | |
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| Fat Calories | 110 | |
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| Total Fat | 13 g | 19% |
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| Saturated Fat | 2 g | 11% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 130 mg | 6% |
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| Total Carbohydrate | 4 g | 1% |
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| Dietary Fiber | 2 g | 9% |
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| Sugars | 0 g | |
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| Protein | 9 g | |
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| Vitamin A | | 0% |
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| Vitamin B12 | | 20% |
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| Vitamin C | | 0% |
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| Calcium | | 2% |
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| Iron | | 15% |
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| Magnesium | | 40% |
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| Manganese | | 40% |
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| Zinc | | 15% |
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Other Ingredients: Organic pumpkin seeds, nutritional yeast and stone ground Himalayan crystal salt.
Made in a peanut free facility that processes tree nuts.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Gluten-Free Pumpkin Pasta Bake
Putting a better-for-you spin on traditional baked pasta dishes, this hearty meal is made with gluten-free fusilli, fresh pumpkin and lots of vegan-friendly cheese. Inspired by the season’s star squash, it’s a creamy, cozy celebration of fall flavors. Bonus: it’s ready in under an hour! With comfort food this good, life is
gourd.
Gluten-Free Pumpkin Pasta Bake
- 2 cups raw fresh pumpkin, cut into 1" cubes
- 1 box Explore Cuisine Organic Chickpea Fusilli
- 2 Tbsp. Nutiva Buttery Coconut Oil
- 1 leek stalk (chopped into 1/2” circles)
- 1 tsp. minced garlic
- 1/3 cup + 2 Tbsp. cashew cheese
- 1-1/2 cups vegetable stock
- 1/2 tsp. dried thyme
- 3 fresh thyme stems (plus more for garnish)
- 1/2 tsp. Celtic sea salt
- 4 oz. vegan cheddar cheese
- Preheat oven to 350 degrees F.
- In large pot of boiling water, cook pumpkin cubes 17 minutes, until just soft.
- Meanwhile, bring second pot of water to boil. Cook pasta 7 minutes.
- In large skillet over medium-high heat, heat buttery coconut oil. Sauté garlic and leeks until tender, about 5 minutes. Add vegetable broth, sea salt and dried thyme. Gently stir until mixture begins to simmer. Stir in cashew cheese until well-combined.
- Stir in cooked pumpkin and pasta. Transfer to baking dish. Top with vegan cheddar cheese and fresh thyme. Bake 20 minutes.
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