Foodista Vegetable Spaghetti With Cashew Cream Recipe

Keto Friendliness Gauge

Net Carbs are 9% of calories per serving, at 40g per serving. The amount is risky for the keto diet, but still keto-friendly. Your eating options afterward may be limited, so take anticipated meal consumptions into consideration.

How keto-friendly is Foodista Vegetable Spaghetti With Cashew Cream? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Foodista Vegetable Spaghetti With Cashew Cream Recipe

  • Net Carbs are 9% of calories per serving, at 40g per serving. This food is risky for the keto diet (it's above the standard keto diet guidelines) but it's still keto-friendly. Consuming this item may limit your ability to eat more foods that contain carbs. Take into consideration whether you intend to consume additional meals or what you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Foodista Vegetable Spaghetti With Cashew Cream Recipe Nutrition Label

Nutrition Facts

Serving Size: 4 servings   ( 568 g )
Amount Per Serving
Calories: 436
Total Fat: 24g
Saturated Fat: 4g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 13g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 388mg
Total Carbohydrates: 49g
Dietary Fiber: 9g
Sugar: 10g
Protein: 16g
Calcium: 137mg Iron: 6mg
Potassium: 1701mg Vitamin A: 111mcg
Vitamin C: 99mg Vitamin D: 0mcg

Ingredients

  • For the cashew cream
  • 1 1/2 cup raw cashews
  • 2-3 fresh garlic cloves, peeled
  • 1 heaping tablespoon nutritional yeast
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 5-6 fresh basil leaves or 1 tablespoon basil from tube such as Garden Gourmet
  • 1 to 1/2 cups water
  • For the vegetable spaghetti
  • 4 medium size organic zucchini, rinsed
  • 2 organic yellow squash, rinsed
  • 1 red or orange organic bell pepper, rinsed
  • 2 organic green onions, rinsed
  • 1/4 teaspoon sea salt
  • Garnish: chopped basil or flat-leaf parsley

Instructions

Visit Foodista's website to view the recipe instructions. (Via Edamam)