Pasta with Chickpeas and Pumpkin Velouté: a creamy and flavorful recipe, perfect to enhance the sweetness of pumpkin and the taste of chickpeas.
The pasta with chickpeas and pumpkin velouté is a simple and super quick recipe to prepare. The velouté is cooked only with water, for an authentic flavor. And it is without the addition of potatoes.
It is a creamy dish thanks to the pumpkin, and with a rustic flavor thanks to the chickpeas. It’s perfect for a comforting dinner or a special lunch, but as I mentioned, it is simple to prepare, and the result is guaranteed.
But let’s see right away how to prepare the pasta with chickpeas and pumpkin velouté.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 11.3 oz pasta
- 1.76 lbs pumpkin (already cleaned)
- 14.1 oz canned chickpeas
- 5 tbsps extra virgin olive oil
- 1 clove garlic (optional)
- to taste salt
Tools
- 1 High-sided Pot
- 1 Hand Blender
How to Prepare Pasta with Chickpeas and Pumpkin Velouté
Clean the pumpkin by removing the skin and seeds. Cut the pulp into medium-sized cubes.
In a pot, place the pumpkin cubes with about 2 to 2.5 cups of water (or vegetable broth). Add a pinch of salt.
Bring to a boil, then lower the heat, cover and let cook for about 20-30 minutes, or until the pumpkin is very tender.
Once cooked, blend the pumpkin with a hand blender until you get a smooth and homogeneous cream. If it’s too thick, add another splash of hot water or broth and let simmer without a lid for a few minutes.
Peel the chickpeas (I don’t like them with skin, if you do, you can leave the skin on) and rinse them.
In a pan, add a drizzle of oil. If desired, you can add a garlic clove and a sprig of rosemary for flavor. Add the peeled chickpeas and sauté for a few minutes.
Add a splash of water (about a ladle) to prevent the chickpeas from sticking. Let cook for 5 minutes, or until the water has evaporated.
Remove the garlic and rosemary (if used). Pour the pumpkin velouté over the chickpeas, mix well and keep warm over very low heat.
Cook the pasta in plenty of salted water. Drain it al dente and add it directly to the pot with the pumpkin velouté and chickpeas.
Stir to mix the sauce well. Serve immediately.
Storage
One day in the refrigerator in an airtight container.
FAQs (Frequently Asked Questions)
Can I replace the chickpeas?
You can use cannellini or borlotti beans.
