I’ve made about 10 bajillion versions of this recipe now.
And I think this is finally it.
Maybe, ha.
I grew up devouring a very rich, very not-vegan pumpkin bowtie pasta dish around Halloween.
That ish was chock-full of buttah, pungent garlic (vampires beware), and real deal Parmesan.
All of which I rarely consume these days.
But ohh it was tasty.
Although, dare I say this vegan (gluten-free) version is even better?
Creamier, dreamier and a wee bit healthier hehe.
Simply whisk + simmer magical Miyokos Cultured Vegan Butter, low-sodium vegetable broth, dry white wine, canned pumpkin puree, savory nutritional yeast, crushed red pepper flakes (for a much-welcomed kick!), freshly cracked black pepper and pink sea salt.
Fold in your cooked chickpea pasta and let everyone mingle for a minute or two…
After everyone is well acquainted, dump all of the contents into one bowl (yes one) then load her up with grated vegan Parm, toasted panko breadcrumbs, nutty sprouted mixed seeds, juicy diced cherry tomatoes, zesty lemon juice, roughly chopped basil, plus good ole S&P.
Yumms.
P.S. Yes I’m clinging onto summer produce like my life depends on it. Sue me.
P.P.S. Said summer characters add a nice acidic zing and freshness, that balance out the creamy decadence quite nicely. Nice.
P.P.P.S. And you gotta add some crunchies of course!
Ingredients
Method
- Bring a medium-large pot of water to a boil. Cook the pasta for 7 minutes or until tender, then drain and rinse under cold water.
- Meanwhile, melt the butter in a medium-small pot, then whisk in the vegetable broth and wine. Stir in the pumpkin until combined, followed by the nutritional yeast, red pepper flakes, black pepper, and salt, to taste. Gently simmer for 5 minutes, stirring occasionally.
- Stir the cooked, rinsed pasta into the sauce, then cook for 2 minutes, or until hot.
- Spoon the pasta into a bowl then top with the Parmesan, breadcrumbs, seeds, tomatoes, lemon, basil, black pepper, and salt. Enjoy!