Description
A cozy, fall-inspired pumpkin pasta loaded with protein and rich flavors.
Ingredients
Scale
- 8 ounces whole wheat pasta (or zucchini noodles)
- 1 cup pumpkin purée
- 1 can chickpeas (or 1 cup cooked lentils)
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon sage
- 2 cloves garlic, minced
- 1 onion, chopped
- 1/2 cup heavy cream (or cashew cream)
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese (or nutritional yeast)
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- Sauté onion and garlic in olive oil over medium heat until translucent, about 3-5 minutes.
- Incorporate the pumpkin purée and cook with the onion and garlic for 2-3 minutes.
- Add cooked chickpeas or lentils, stirring to combine.
- Season the mixture with nutmeg, cinnamon, sage, salt, and pepper.
- Create the sauce by adding cream and gradually incorporate reserved pasta water until desired consistency is reached.
- Combine the drained pasta with the sauce in the skillet, allowing it to heat on low.
- Serve topped with grated Parmesan or nutritional yeast and fresh cracked pepper.
Notes
Adjust the spices to your taste; for a spicy kick, add crushed red pepper flakes. This dish pairs well with garlic bread or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 23g
- Cholesterol: 30mg
Keywords: pumpkin pasta, high-protein, fall recipes, vegetarian pasta, healthy pasta