This spiced Pumpkin Butternut Squash Sage Chickpea Pasta (Vegan + GF) makes easy one-pot and perfect fall dish. Bursting with flavor, creamy pumpkin pasta in 20 minutes!

Addition of full-fat coconut milk makes the pasta super creamy and tasty. You need to try pumpkin and coconut combination, because it goes so well together!  I garnished mine with crispy sage and nutritional yeast adding extra nutrients and that amazing cheesy taste. Banza became my favorite pasta since the first time I tried it! It is made with super food –  chickpeas what makes it naturally gluten free. It also provides with a higher amount of protein, fiber and less carbs! So good for you! I hope you will try this recipe for creamy pumpkin & butternut squash sauce tossed with chickpea pasta, as it’s a perfect way to change up your pasta routine!

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Pumpkin Butternut Squash Sage Chickpea Pasta (Vegan + GF)

Ingredients

• 1 box (8oz/227g) banza ziti chickpea pasta
• 16 fresh sage leaves
• 1 can (1.5 cup) pumpkin puree
• 1 can (1.5 cup) butternut squash puree
• 1 cup canned coconut milk
• 1 tbsp coconut oil
• 4 tbsp nutritional yeast
• 1.5 tsp minced garlic
• 1.5 tsp thyme
• 1 tsp dried sage
• 1/2 - 1 tsp himalayan salt
• pepper
• 1.5 tsp chili flakes (add less if you don't like spicy)

Instructions

1. Cook the pasta according to instructions. Drain and keep aside.
2. In a large skillet, heat oil. Add fresh sage and cook until it gets a little crispy. Remove from the skillet.
3. Add garlic, pumpkin, butternut squash, coconut milk, nutritional yeast, dried sage, thyme, chili flakes, salt and pepper.
4. Stir well and simmer the sauce for around 5 minutes.Taste and adjust salt/pepper.
5. Add drained pasta and gently toss.
6. Cook another 2-3 minutes or until the pasta is warmed through. Cover and take off heat.
7. Top with sage and sprinkle with nutritional yeast. Personally I like to squeeze a little lemon juice on top as well! Enojy!

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https://natteats.com/pumpkin-butternut-squash-sage-chickpea-pasta-vegan-gf/