This Creamy Chickpea Pasta with Pumpkin Sauce is a comforting, vegan and gluten-free meal that’s the perfect recipe for fall. Best of all – it’s ready in the time it takes to boil a pot of chickpea pasta! Pumpkin puree, coconut milk, sage, and warming spices come together to make the quickest and easiest pasta sauce of the autumn season.

It’s that time of year when the cans of pumpkin are stacked high at every grocery store and you begin to wonder what else you can make with pumpkin besides pie. But did you know that pumpkin can actually make the creamiest pasta sauce?  

When paired with coconut milk and the right spices and herbs, pumpkin puree makes the most delicious vegan pasta sauce without heavy cream. And no – it doesn’t have a strong sweet or coconut flavor! 

This creamy, dairy-free pasta sauce is too good to be true, especially when you consider it only takes 15 minutes to make. It’s the perfect quick dinner to warm you up on a fall or winter’s day. 

Pour it on top of high-protein chickpea pasta, and you’ll see why this creamy chickpea pasta with pumpkin sauce is the best savory recipe for vegans.

We all know regular wheat pasta is an indulgence, especially if you’re gluten-free, trying to lose weight, or eat healthier. Otherwise, I’m convinced we’d all be eating a lot more pasta! 

Well, that’s why chickpea pasta is a lifesaver! Contrary to popular misconceptions, pasta made from chickpeas has the same taste and texture as regular wheat pasta with no compromises. 

In fact, it has twice the amount of protein as regular pasta, has four times more fiber, and has fewer carbs. Bonus – chickpea past is gluten-free! Now that’s a reason to indulge in more pasta! 

The kind I use and swear by is by Banza, and they make chickpea pasta in all shapes and sizes. 

A 4 oz serving of chickpea pasta has 

• 385 kcal
• 26.3 g protein
• 54.7 g carbs
• 7.1 g fat
• 40% RDI fiber
• 45% RDI iron

The amount of protein and iron you get from a serving of chickpea pasta alone makes it a must-have for all vegans, vegetarians, and gluten-free individuals!

If you haven’t switched all your pasta to chickpea pasta yet, what are you waiting for?

Ingredients:

• 8 oz chickpea pasta 
• 14 oz pumpkin puree
• ¾ cup coconut milk
• 2 tsp vegan chicken bouillon
• 2 tbsp vegan butter
• 3 cloves garlic minced
• 1 tbsp sage finely chopped
• ½ tsp smoked paprika
• ¼ tsp each of cinnamon, salt, and black pepper

Ingredient notes: 

Chickpea Pasta: Any pasta shape you like will work – shells, fusilli, penne, etc. Consider switching all your pasta to chickpea pasta for a great amount of plant-based protein. My favorite brand is Banza, which comes in all shapes and sizes. Get yours here. 

Vegan Chicken Boullion: Yes, it exists! The brand I swear by is Better Than Bouillon Vegetarian Chicken Base. 

Instructions:

First, cook the chickpea pasta according to the directions on the box. While each brand varies, it shouldn’t take more than 7-8 minutes to get perfectly al dente pasta.

Next, heat 2 tablespoons of vegan butter on medium heat in a large saucepan, then add the minced garlic. Saute the garlic for about one minute. 

Then add the star of the season – pumpkin puree – to the pot. Whisk in the coconut milk until smooth and well combined. 

Stir in the vegan chicken bouillon, smoked paprika, cinnamon, salt, and pepper, then let the sauce simmer for 5-10 minutes, stirring occasionally. Add in the chopped sage at the last minute but save some on the side to serve. 

Finally, pour a generous amount of the creamy pumpkin sauce over each serving of chickpea pasta, then top off with the remaining sage leaves. Enjoy! 

Pumpkin is only available for a couple of short months a year, so you might as well make the most of it! If this creamy chickpea pasta with pumpkin sauce has you craving even more fall-inspired vegan recipes, give these a try next: 

• Pumpkin Spice Oat Latte
• The Easiest Pumpkin Soup
• Pumpkin Spice Banana Bread

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