1-pot Pumpkin Sage Pasta with Chickpea Gemelli Noodles
Pumpkin puree and fresh sage come together in a classic flavor combination for this Fall pasta dish. Gluten-free Banza chickpea Gemelli noodles are perfect for holding the creamy sauce. You’ll love this one-pot meal for an easy, healthy weeknight dinner!
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.