Chickpea and Pumpkin Pasta
Chickpea and Pumpkin Pasta - Ideal as a quick satiator in autumn I Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Chickpeas are a good veggie substitute because they contain even more protein than meat and provide a large portion of iron for blood formation. They also contain plenty of calcium and fiber. Grounding pumpkin is to die for with its slightly sweet and hearty flavor. It contains provitamin A and vitamin E, fiber, and potassium. Due to the potassium contained, pumpkin has a detoxifying effect.
The sauce becomes even a little creamier if some cream cheese is added and stirred during preparation. In addition, the quick autumnal pasta with pumpkin is ideal for the home office or after work.
Ingredients
- Ingredients
- 30 ozs Whole Grain Pasta (Spirelli)
- salt
- 10 ozs hokkaido pumpkin pulp ( or butternut squash)
- 1 Red onion
- 8 ozs Cherry tomatoes
- 9 ozs chickpeas (can; drained weight)
- 2 Tbsps olive oil
- 5 ozs Oat cream
- peppers
- 1 pinch Red pepper flakes
- 1 handful parsley
Preparation steps
Cook pasta according to package directions in plenty of boiling salted water for about 9-10 minutes until al dente, drain in a colander and drain.
Along the way, cut pumpkin pulp into slices. Peel, halve and slice the onion. Wash tomatoes and cut in half lengthwise. Rinse chickpeas and drain.
Heat oil in a frying pan, sauté onion, and pumpkin for 5 minutes over medium heat. Then add chickpeas and saute for another 5 minutes. Add oat milk, about 4-6 Tbsp water, and bring to a boil. Season with salt, pepper, and chili flakes.
Wash the parsley, shake dry and chop. Arrange the pasta with the chickpeas and tomatoes on plates and serve the autumnal pasta sprinkled with parsley.
