PrintAdd Pumpkin Alfredo Pasta with Crispy Sage Chickpeas to Your October Rotation for a Cozy Meal!
A warm and comforting dish featuring creamy pumpkin alfredo sauce tossed with pasta and topped with crispy sage chickpeas, perfect for the fall season.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta of choice
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 cup chickpeas, drained and rinsed
- 1 tbsp fresh sage, chopped
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- In a saucepan, combine pumpkin puree, heavy cream, and Parmesan cheese over medium heat, stirring until smooth.
- In a separate pan, heat olive oil and add chickpeas; cook until crispy, then add chopped sage.
- Combine the cooked pasta with the pumpkin alfredo sauce, mixing well.
- Top the pasta with crispy sage chickpeas and serve warm.
Notes
- For a vegan version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.
- Adjust the seasoning according to your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg