Pumpkin Chickpea Creamy Pasta
Ingredients
- 1 yellow or sweet onion, diced
- 3 cloves of garlic, minced
- 1 can of chickpeas, drained and rinsed
- 1 can of coconut milk (light)
- 3/4 can of real pumpkin puree
- 1 box of brown rice pasta (e.g., Jovial)
- 1 1/2 tbsp nutritional yeast
- 1/2 tsp paprika
- 1 small bunch of sage
- Salt and pepper, to taste
- Reserved 1/2 cup of pasta water (in case you want to thin the sauce)
Preparation
Cook the pasta according to the package directions.
While the water is boiling for the pasta, take a large pan and place it on the stove over medium heat.
Once the pan is hot, add the diced onion and dry sauté for 3-5 minutes (you can use vegetable broth or oil if desired).
Add the minced garlic and sauté for an additional minute until fragrant.
Stir in the chickpeas, pumpkin puree, and paprika. Cook for a couple of minutes.
Pour in the coconut milk and bring the mixture to a slight simmer.
Once the pasta is cooked, add it to the pan and stir to combine with the chickpea-pumpkin mixture.
Finally, add the nutritional yeast and the reserved pasta water (if needed to thin the sauce). Season with salt and pepper according to taste.
Serve the creamy pumpkin chickpea pasta with a garnish of fresh sage.
