Creamy Chickpea Pasta with Pumpkin Sauce
This Creamy Chickpea Pasta with Pumpkin Sauce is a comforting, vegan and gluten-free meal that’s the perfect recipe for fall.
Ingredients
- 8 oz chickpea pasta
- 14 oz pumpkin puree
- ¾ cup coconut milk
- 2 tbsp vegan chicken bouillon
- 2 tbsp vegan butter
- 3 cloves garlic minced
- 1 tbsp sage finely chopped
- ½ tsp smoked paprika
- ¼ tsp cinnamon
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Cook your chickpea pasta according to the directions on the box.
- In a large saucepan, heat 2 tablespoons of vegan butter on medium heat, then add the minced garlic. Saute for 1 minute. Add the pumpkin puree, then whisk in the coconut milk until 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.
- Pour a generous amount of creamy pumpkin sauce over each serving of chickpea pasta, then top off with the remaining sage leaves. Enjoy!
Notes
To store: This recipe is great for meal prepping! Keep the pumpkin sauce in a separate container from the pasta in the fridge for up to 5 days.
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.
Tried this recipe?Let us know how it was!