Creamy Vegan Pumpkin Chickpea Lentil Pasta

This creamy vegan pumpkin chickpea lentil pasta will delight your taste buds with it’s tantalizing flavor combo of pan-fried capers and slivered almonds, roasted shallots, garlic and sage along with the addition of creamy vegan goat cheese.

Creamy Vegan Pumpkin Chickapea Pasta | Chickapea Pasta

Are you ready for another season of pumpkin crazed recipes?  Robyn from Simply Fresh Dinners is here today to satisfy your pumpkin pasta cravings!

I don’t have a lot of pumpkin recipes on my blog so I decided it was time to combine it with my favorite Chickapea pasta!   I’m finding that I’m leaning towards more vegan recipes these days as well so this was the perfect opportunity to play mad scientist in my kitchen.

Creamy Vegan Pumpkin Chickapea Pasta | Chickapea Pasta

My secret to this tasty dish?  I use a high quality organic extra virgin olive oil to pan fry the shallots and capers.  and reserve the leftover oil.  Place the  garlic and sliced shallots on your baking sheet and top the shallots with fresh sage leaves and drizzle it all with the oil.  Fabulous.

You can roast the pumpkin as well but I’m all about quick and easy so I went with pumpkin puree this time.

You can use a food processor or your your high powered blender to bring it all together and you’re ready.  Quick and easy, right?

Creamy Vegan Pumpkin Chickapea Pasta | Chickapea Pasta

Speaking about blenders, if you don’t have a Vitamix yet, stay tuned because next month we’re giving one away along with organic sauces, oils and beautiful pottery!  It’s everything you need for a delicious pasta dish.

My regular readers know I create a monthly recipe for Chickapea Pasta and you can see them here along with some fantastic dishes from my talented blogger friends.  It’s so much fun to experiment with this healthy pasta in my kitchen and there is no end to the types of dishes you can make with gorgeous, seasonal produce.

With the holiday season fast approaching, this is a great go-to meal for the nights when you’re in need of some clean eating.  A simple dish with robust flavors.  Cheers!

5 from 4 votes
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Creamy Vegan Pumpkin Chickpea Lentil Pasta
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
This creamy vegan pumpkin chickpea lentil pasta will delight your taste buds with it’s tantalizing flavor combo of pan-fried capers and slivered almonds, roasted shallots, garlic and sage along with the addition of creamy vegan goat cheese
Course: Main Course
Cuisine: Canadian
Servings: 4
Calories: 364 kcal
Author: Robyn Gleason | Simply Fresh Dinners
Ingredients
  • 1/2 cup raw cashews
  • 4 tbsp extra virgin olive oil
  • 2 tbsp capers, dried
  • 1/4 cup slivered almonds
  • 2 shallots, sliced
  • 5 cloves garlic, peeled
  • handful of fresh sage leaves
  • 1 cup pumpkin puree
  • 4 ounces vegan goat cheese
  • 1/2 cup vegetable stock
  • salt and pepper to taste
  • pinch of red pepper flakes
  • 8 ounces Chickapea Pasta penne
Instructions
  1. Soak the cashews in water overnight or a minimum of 3 hours.

  2. Heat olive oil in small pan on medium high. Add capers and almonds and saute until almonds are toasted; about 4 minutes.
  3. Remove capers and almonds with a slotted spoon and set aside. Reserve oil.
  4. Preheat oven to 350 F. On baking sheet place garlic and shallots. Top each slice of shallot with a fresh sage leaf. Use reserved oil to drizzle over sage, shallots and garlic. Roast for 15 minutes. Remove from oven.
  5. Pour the vegetable broth into the blender. Add raw cashews, pumpkin puree, goat cheese, shallots, garlic and sage. Add salt and pepper to taste. Reserve a few roasted sage leaves for garnish.
  6. Blend on high speed and smooth and creamy. You may need additional vegetable broth to get your desired consistency.  You will only need half of this sauce for your dish.  Reserve and refrigerate/freeze the other half.

  7. Cook your pasta according to package directions. Reserve 1 cup of pasta water. Drain, rinse and return to pot.
  8. Add 1/4 cup of pasta water along with pumpkin sage sauce to your pasta, tossing lightly until penne is coated. Add additional pasta water if you want it super creamy.
  9. Top with reserved sage leaves, capers and almonds. Sprinkle with a pinch of red pepper flakes.
Recipe Notes

This sauce is enough for two dishes.  Reserve half.  It freezes well or will keep for up to 5 days.  (perhaps longer but that's as long as I kept it before using again)

To Save Time:

Skip the step of sauteeing of capers and almonds.  You can drizzle your regular olive oil over the shallots, garlic and sage.

** I garnished this dish with raw sage leaves for photography purposes only.   I do not recommend eating raw sage.   The taste is raw and unpleasant.

 

Nutrition Facts
Creamy Vegan Pumpkin Chickpea Lentil Pasta
Amount Per Serving
Calories 364 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 7g 35%
Cholesterol 13mg 4%
Sodium 340mg 14%
Potassium 336mg 10%
Total Carbohydrates 26g 9%
Dietary Fiber 9g 36%
Sugars 4g
Protein 19g 38%
Vitamin A 197.8%
Vitamin C 5.7%
Calcium 9.1%
Iron 17.1%
* Percent Daily Values are based on a 2000 calorie diet.

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A creamy vegan sauce perfect for organic, gluten-free, lentil pasta.

15 Comments
  • Jessie Gunaseelan
    Posted at 03:54h, 21 September Reply

    You got me at pumpkin!!!

  • Lynn
    Posted at 09:23h, 20 September Reply

    This was delicious, but the only thing is that this recipe only calls for one box of pasta (227 g) but the sauce recipe makes enough for about 4 boxes of pasta…

  • Michelle Miller
    Posted at 19:49h, 19 September Reply

    This is such a fantastic blend of flavors! I bet that sauce would freeze really well too, and then combined with Chickapea would make the best last minute meal!

  • eat good 4 life
    Posted at 13:33h, 19 September Reply

    I would keep this sauce on demand in my fridge. I love the combo on flavors in here and the fact that it is gluten free is just to the next level. Genius!

    • Chickapea
      Posted at 13:49h, 19 September Reply

      This should last up to 4-5 days in your fridge, Miryam. And Robyn froze some so she’ll report back on it’s freeze-ability!

    • Chickapea
      Posted at 09:47h, 17 October Reply

      Great idea Miryam!

  • marcie
    Posted at 12:19h, 19 September Reply

    Robyn did an amazing job on this pasta. I love that creamy pumpkin sauce and that fried sage! And naturally the fact that it’s made with Chickapea pasta makes it the best!

    • Chickapea
      Posted at 13:50h, 19 September Reply

      We think so too, Marcie! We’re big fans of the roasted sage too.

    • Chickapea
      Posted at 09:48h, 17 October Reply

      We’re huge fans of Robyn’s recipes! She always finds ways to make creative dishes!

  • Taylor
    Posted at 11:53h, 19 September Reply

    YUM!!! I can’t wait to try this! I’m obsessed with pumpkin and sage this time of year!

    • Chickapea
      Posted at 13:50h, 19 September Reply

      We’re with you, Taylor! Pumpkin and sage make an awesome combo, don’t they?

    • Chickapea
      Posted at 09:48h, 17 October Reply

      Great combination right!

  • Jenn @ Peas and Crayons
    Posted at 11:49h, 19 September Reply

    Savory pumpkin dishes are my JAM and I’m loving this bright orange pumpkin pasta — total bonus points that it’s GF too with all it’s chickapea pasta goodness – woot!

    • Chickapea
      Posted at 13:52h, 19 September Reply

      We’ll keep an eye on your blog for some savory pumpkin dishes, Jenn. We’re big fans too!

    • Chickapea
      Posted at 09:52h, 17 October Reply

      Perfect timing for Halloween too – all that beautiful orange!

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