5 from 1 vote
creamy vegan pasta
Curried Creamy Vegan Pasta with Chickpeas, Tomato and Pumpkin {GF}
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
A super velvety and creamy vegan pasta that is ready in 30 minutes and has a hint of curry! Made with chickpeas, tomatoes and pumpkin. The perfect weeknight meatless meal.
Course: Dinner
Cuisine: Italian
Servings: 4
Calories: 512 kcal
Author: Vicky
Ingredients
  • 3 cups cubed pumpkin
  • 12 ounces gluten free fettucine
  • 1 tablespoon extra virgin olive oil
  • 1/2 red onion diced
  • 5 cloves garlic chopped
  • 1 tablespoon smoked paprika
  • 1 tablespoon curry powder
  • 1 can chickpeas rinsed and drained
  • 1 can diced tomatoes
  • 1 cup coconut milk optional
  • salt/pepper to taste
  • basil to garnish
Instructions
  1. Fill pot with water and bring to a boil. Add pumpkin. Cook until soft when pierced with a fork. Remove from pot. Bring to a boil again and add pasta. Cook according to package directions.
  2. Heat pan over medium heat Add olive oil.
  3. Add onion and cook for a couple minutes. Add garlic and cook for 1-2 minutes.
  4. Add salt, pepper, paprika, and curry powder. Mix.
  5. Add chickpeas. Cook for a few minutes.
  6. Add canned tomatoes.
  7. Mash cooked pumpkin in a bowl.
  8. Add mashed pumpkin.
  9. Bring to a boil, reduce heat and simmer for a few minutes.
  10. Add coconut milk. Stir. Bring to a boil and cook for a few minutes.
  11. Serve sauce over pasta, garnished with basil.
Recipe Notes

To help the tomatoes break down add a 1/4 teaspoon of sugar!