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4.67 from 3 votes
creamy vegan pasta
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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!

Nutrition Facts
Curried Creamy Vegan Pasta with Chickpeas, Tomato and Pumpkin {GF}
Amount Per Serving
Calories 512 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 71mg24%
Sodium 30mg1%
Potassium 725mg21%
Carbohydrates 72g24%
Fiber 4g17%
Sugar 4g4%
Protein 14g28%
Vitamin A 8335IU167%
Vitamin C 10.6mg13%
Calcium 79mg8%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.