Pumpkin Chickpea Pasta
Pumpkin Chickpea Pasta is a pasta recipe ready in 25 min. It makes 4 servings, each 470 kcal with 20 g protein. Beginner level, 14 ingredients.
Adapted from a home cook's recipe and measured by Cookpath.
- 25 mintotal
- Beginnerlevel
- 470kcal a serving
- 20 gprotein
What is Pumpkin Chickpea Pasta
Chickpea pasta in a creamy pumpkin sauce with onion, garlic, mashed chickpeas and sage, finished with lemon, parsley and parmesan.
- Pasta · Vegetarian
- Boiling
- Sautéing & stir-fry
How to make Pumpkin Chickpea Pasta
Tips from the cook
- Save the pasta water before draining, as the sauce uses it.
- Mash the chickpeas only lightly, so some texture is left.
- Simmer until most of the liquid has gone, so the sauce coats the pasta.
- Follow the pack time for the chickpea pasta and drain it as soon as it is al dente, as it can turn soft.
Step by step with timers, in your shopping list in one tap.
Goes well with
Sides from Cookpath that balance this dish, the same picks the app suggests.
Meal prep and storage
Keeps 2 days in the fridge. Add a splash of water when reheating.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Pumpkin Chickpea Pasta substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Onion2 options
- Leek, white and light-green part 1:1 by volume
Still an allium; raw dishes.
- Fennel bulb, finely diced 1:1 by volume
Sweet aniseed note; raw dishes.
Parmesan2 options
- Vegetarian hard Italian-style cheese (made with microbial rennet) 1:1 by weight
Grana Padano is not suitable for egg-free (lysozyme from egg).
Still contains dairy.
- Nutritional yeast (fortified flakes) 1:1 by volume, less salty so add pinch of salt
Does not melt; less sharp.
Chilli flakes2 options
- Leave out (optional heat, 1/4 tsp) leave out (optional heat only)
- Sweet paprika for colour same amount
No heat.
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