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Ingredients
  • 12 ounces bowtie pasta, 340 grams
  • 3 tablespoons vegan butter, 42 grams
  • 1 tablespoon oil from sun-dried tomato jar, 15 ml
  • 1 red onion, diced
  • 1 teaspoon salt, 6 grams
  • 2 garlic cloves, minced
  • 1 ½ cups sun-dried tomatoes, drained and chopped, 180 grams
  • 3 tablespoons flour, 21 grams
  • 2 cups plant milk, 473 ml
  • ¼ cup nutritional yeast, 15 grams
  • 2 cups spinach, 60 grams
  • ¼ cup chopped fresh parsley, 15 grams
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