One-Pot Plant-Based Pumpkin Sage Pasta
This easy, quick pasta makes the perfect weeknight dinner! Healthy, gluten-Free Banza Gemelli chickpea pasta is packed with vegan protein. A creamy pumpkin sage sauce celebrates fall flavors with simple ingredients. You’ll love this one-pot recipe for a healthy, plant-based meal!
Why Gemelli Pasta?
Gemelli translates from the Italian word for “twins”. It references the twin noodles that spiral around each other. This spiral shape creates a pasta with lots of nooks and crannies. In turn, it’s perfect for holding a creamy sauce like this pumpkin sage sauce.
Hearty, Satisfying Gluten-Free Pasta
You’ll love this pasta dish! It is:
- Hearty, satisfying comfort food
- Full of seasonal fall and winter flavors
- Rich and creamy
- An easy weeknight dinner
- Gluten-free, Oil-Free, Plant-Based, Vegan
Chef Katie’s Plant-Based Cooking Tips:
No Chickpea Pasta? Gluten-Free Chickpea pasta is a healthy way to add extra plant-based protein to your meal. However, you can use any whole grain pasta for this recipe. Whole wheat pasta, brown rice, and lentil pasta all work well.
Why Gemelli Pasta?
Cashew Sauce? Cashews add rich, satisfying flavor to the creamy pumpkin pasta sauce. Instead of using refined oil, cashews are a whole foods way to add healthy fats, fiber, and other nutrition. Use them to replace butter and cream as an easy dairy-free substitution.
Pasta Water: One chef’s trick for creating a rich, creamy sauce is to use some of the water from cooking the pasta. Before draining your cooked pasta, reserve some of the water. Use this in your sauce. Use this trick any time you make pasta.
Extra Sauce: Make extra Pumpkin Sage Sauce and freeze extras. You can use for future pasta dinners, layer with noodles for vegan lasagna, or pour over roasted vegetables like broccoli, cauliflower, and Brussels sprouts.
Gemelli pasta translates from Italian “twins” as two twin noodles wrap around each other. This pasta is great for holding creamy sauces like pest or pumpkin sage sauce 
Gluten-free Gemelli pasta are made from chickpeas. They look like regular pasta but are gluten-free and have tons of healthy, plant-based protein 
Creamy pumpkin sage sauce and gluten-free chickpea pasta come together for this 1-pot plant-based dinner 
Pumpkin, Sage, and a few other ingredients quickly come together for this gluten-free vegan pasta 
1-pot Pumpkin Sage Pasta with Chickpea Gemelli Noodles – Plant-based, Gluten-Free, Oil-Free, Healthy Vegan Dinner Recipe from Plants-Rule
Watching the Recipe Video:
1-pot Pumpkin Sage Pasta with Chickpea Gemelli Noodles
- Easy
- Servings: 4
- Ready In: 15 minutes
- Yield: about 12 cups, 3 cups of the sauce
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1-pot Pumpkin Sage Pasta with Chickpea Gemelli Noodles
Ingredients
- 8 ounces Gemelli chickpea pasta
- 8 sage leaves
- ½ teaspoon dried thyme
- 2 cloves garlic
- 1 tablespoon tomato paste
- 1 cup pumpkin puree (240g)
- 1 cup almond milk
- ¼ cup cashews
- 1 tablespoon nutritional yeast
- 1-2 cups of the pasta cooking water as needed
- Salt and pepper to taste
Instructions
- To make the 1-pot Pumpkin Sage Pasta with Chickpea Gemelli Noodles: Bring a large pot of water to boil over high heat. While this is coming to a boil, measure all of the ingredients for your pumpkin sage sauce.
- For the Pumpkin Sage Pasta Sauce: In a blender, combine the sage leaves, thyme, garlic, tomato paste, pumpkin puree, almond milk, cashews, and nutritional yeast. Puree until smooth, scraping down the sides of the blender as needed. This may take 1-2 minutes to get the cashews smooth. Leave the sauce in the blender.
- When the pot of water is boiling, add the Gemelli chickpea pasta noodles. Stir. Return to a boil. Cook a couple of minutes short of done, when the pasta is still “al dente”. This is usually 4-5 minutes. When the pasta is done, scoop out 2 cups of the pasta water. Then drain the pasta. Set aside.
- Return the pot to the stove. Add the sauce from the blender and 1 cup of the pasta cooking water. Bring to a boil over high heat. Simmer 5 minutes, until aromatic.
- Add the cooked pasta to the sauce. Season with salt and pepper. Cook until everything is hot, only 1-2 minutes. Be careful not to overcook the pasta or it may fall apart. If you need more sauce, add more of the reserved pasta cooking water.
- Serve immediately. Enjoy!
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 288 | |
| % Daily Value * | |
| Total Fat 9 g | 13 % |
| Saturated Fat 1 g | 3 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 179 mg | 7 % |
| Potassium 74 mg | 2 % |
| Total Carbohydrate 44 g | 15 % |
| Dietary Fiber 12 g | 50 % |
| Sugars 8 g | |
| Protein 18 g | 36 % |
| Vitamin A | 145 % |
| Vitamin C | 8 % |
| Calcium | 18 % |
| Iron | 41 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping List
- Banza Chickpea Penne Pasta, 8 Ounce (Pack of 2)
- Dry Roasted Cashews Unsalted
- NOW Nutritional Yeast Flakes,10-Ounce
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Your links are for dry roasted cashews, is that what the recipe calls for or should I use raw cashews? Do they need to be soaked?
If you can find dry roasted cashews, I prefer them. They have a richer, nuttier flavor. Soaking the cashews will help soften them. However, you don’t have to for this recipe. You can just let them puree for a couple of minutes, and the sauce will get rich and creamy.