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Chickpea Pasta with Creamy Vegan Pumpkin Sauce

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1

Ingredients
  

  • 1 1/4 cup short cut chickpea pasta (I use Banza rotini)

Sauce:

  • 2 tablespoons vegan butter (I use Miyokos Cultured Vegan Butter)
  • 3 tablespoons low-sodium vegetable broth
  • 1 tablespoon dry white wine
  • 1/2 cup canned pumpkin puree
  • 1 1/2 teaspoons nutritional yeast
  • Crushed red pepper flakes, to taste
  • Freshly cracked black pepper, to taste
  • Pink sea salt, to taste

Toppings:

  • Freshly grated vegan Parmesan (I use Violife)
  • Toasted panko breadcrumbs (use a gluten-free breadcrumb if you wish)
  • Sprouted mixed seeds (I use Go Raw)
  • Diced cherry tomatoes
  • Freshly squeezed lemon juice
  • Roughly chopped fresh basil
  • Freshly cracked black pepper
  • Pink sea salt

Instructions
 

  • 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!