Spicy Pumpkin Pasta with Roasted Broccolini and Chickpeas
A spicy Vegan Pumpkin Sauce tossed with pasta, roasted broccolini and chickpeas.
Ingredients
Roasted Veggies
- 2 bunches broccolini
- 1 15oz can of chickpeas drained and rinsed
- 2 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp poultry seasoning
- ¼ tsp paprika
- ¼ tsp ground cumin optional
Pasta Sauce
- 2 tbsp vegan butter
- 4 tbsp all purpose flour
- 3 fresh sage leaves
- 1 large garlic clove crushed or minced
- 3 cups oat milk unsweetened
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 cup canned pumpkin puree
- 1 lb short pasta such as casarecce, fusilli or rigatoni
For serving
- vegan parmesan optional
Instructions
Roasted the Veggies
- Preheat the oven to 375 degrees.
- Chop the stems of the broccolini into small bite-sized pieces and cut the florets into larger, 1 inch pieces. Place on a cookie sheet and drizzle with 1 tbsp of olive oil and 1/4 tsp of salt. Toss well to coat.
- Then rinse and drain the chickpeas and transfer to a large mixing bowl. Add 1 tbsp of olive oil, along with the poultry seasoning, paprika, cumin and remaining 1/4 tsp of salt. Toss to coat and then place the chickpeas on the cookie sheet with the broccolini. Bake for 15 minutes.
Cook the Noodles
- Next, bring large stockpot of water to a boil and cook the pasta according to the package directions. About 10 minutes.
Make the Pumpkin Sauce
- In the meantime, add the oat milk to a small saucepan and warm it up over medium heat until warm but not boiling. This can also be done in the microwave. Warming the oat milk slightly will prevent the sauce from becoming lumpy later on!
- Remove the oat milk from the heat and set aside. Then add 2 tbsp of vegan butter to a large sauté pan set to medium heat. Once the butter is melted, sprinkle in the flour and mix until a thick paste is formed.
- Then add the crushed garlic and and fresh sage leaves and slowly add the warm oat milk. Start by adding 1/4 of a cup at a time, mix until it's combined and then gradually add more until all of the liquid is added. Make sure to whisk in between additions to prevent lumps.
- Allow the sauce to simmer on medium heat to thicken. Meanwhile add the nutmeg, allspice, black pepper, red pepper flakes and 1 tsp of salt.
- Next, add the pumpkin and whisk well. Simmer for 5 minutes, discard the sage leaves, and then set the pan aside off of the heat. The sauce should be pretty thick at this point.
Assemble
- Ladle out 1.5 cups of pasta water from the stockpot and whisk 1 cup of the pasta water into the pumpkin sauce. Reserve the remaining 1/2 cup to add later if the sauce gets too thick.
- Then drain the pasta and add the noodles to the pumpkin sauce along with the roasted broccolini and chickpeas.
- Return the pan to the heat and set to medium high. Then toss the noodles and veggies together to evenly coat in the sauce, which will be very liquidy at this stage. Allow the sauce to simmer, while gently stirring the pasta occasionally and it will slowly start to thicken. This should take about 3-5 minutes.
- Taste and add more salt and red pepper flakes as needed. Then top with vegan parmesan cheese and enjoy!