The gluten-free chickpea pasta with pumpkin cream is a creamy first course, healthy and rich in plant proteins.
A perfect idea for those looking for a gluten-free alternative to traditional pasta, without giving up flavor.
I thought of this creamy sauce while I was also preparing a lovely pumpkin velouté.
The sweetness of the pumpkin turns into a velouté that pairs perfectly with chickpea pasta, creating a balanced, nutritious dish ideal for autumn.
Easy to prepare, it’s perfect for a light but complete lunch.
A simple, vegetarian and naturally gluten-free recipe, suitable for the whole family.
If you love pumpkin, here are a few other easy recipes not to miss:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients
- 6 oz chickpea pasta
- 1 3/4 cups pumpkin (diced)
- 1 medium (about 5 oz) potato
- 1 stalk celery
- 2 cloves garlic
- 1 onion
- to taste salt
- to taste extra virgin olive oil
- 4 tbsp grated Parmesan cheese
- to taste chia seeds (to garnish the plate, optional)
Tools
Below I leave the list of tools I used to make the recipe.
For some of these you will also find the clickable Amazon icon, so you can optionally purchase them directly from here.
- 1 Casseruola
- 1 Knife
- 1 Immersion blender
- 1 Pot
Steps
To sauce this legume-based pasta I thought of my beloved pumpkin velouté.
I told myself: what could be more wholesome than pairing a protein-rich pasta with lots of autumn vegetables?
And so the idea for this easy gluten-free recipe suitable for everyone was born.
Take the pumpkin, the potatoes, the onions, the garlic, the celery and cut everything into cubes.
Take a saucepan and add the chopped vegetables, enough water to cover them, salt and a drizzle of extra virgin olive oil.
Cook for about 30 minutes and then blend until you obtain a smooth and creamy consistency, naturally sweet and fragrant.
Take a pot and bring the water to a boil to cook the pasta.
I used chickpea caserecce, which I cooked for about 5–6 minutes. Check what your package indicates.
I added the cream to the pasta and mixed everything together.
I reserved a little to add on top along with a nice grating of Parmesan or, if you prefer, Pecorino, a sprinkle of pepper (if desired) and chia seeds to finish.
Here is a simple, healthy and nutritious autumn first course that combines flavor and lightness.
TRY IT 😋
How to store the gluten-free chickpea pasta with pumpkin cream
If there are leftovers, you can store the chickpea pasta with pumpkin cream in the refrigerator for 1–2 days, sealed in an airtight container. To keep it creamy, add a tablespoon of hot water or vegetable broth when reheating. You can warm it in a pan over low heat or in the microwave, stirring halfway through.
TIPS AND VARIATIONS:
To make the chickpea pasta with pumpkin cream even tastier, you can add a sprinkle of black pepper, crumbled ricotta salata or chopped hazelnuts on the finished dish.
To make the chickpea pasta with pumpkin cream even tastier, you can add a sprinkle of black pepper, crumbled ricotta salata or chopped hazelnuts on the finished dish.
FAQ (Questions and Answers)
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Can I use a different shape of legume pasta?
Of course, you can use whatever pasta you have. Pennette, fusilli or another shape will be perfect just the same.
