I hope you aren't sick of pumpkin yet because I have many pumpkin recipes coming!
Even if we are still having a warm weather here, my mind is definitely set on fall/winter mode, meaning comfort food, chocolate, and sweets. And it's not going to change anytime soon. I'm already looking forward snow, holiday movies, and gooey cinnamon buns. Just the idea of staying in, under a cozy blanket with a bowl of this creamy pasta makes me want to be in winter already.
This heart-warming pasta dish consists of tender roasted pumpkin, crispy chickpeas, and fettuccine with an insanely creamy white miso sauce. Let's not wait for winter and do it now!
The recipe starts with the pumpkin and chickpeas that are dusted with spices like chili, turmeric, cumin and a pinch of cardamom. Then, you roast them for about 40 minutes until the chickpeas become slightly crispy and the pumpkin tender.
If you are not a fan of crispy chickpeas, no problem! Add them halfway through baking, this way they will still be soft and chewy when the pumpkin is cooked.
In the meantime, you cook the pasta. Use your favorite type of pasta, all of them will work here: macaroni, penne, or the classic fettuccine. I'm sure fusilli would be great too!
I went with fettuccine because I like twirling my fork to eat it, that's just how I roll.
For the sauce, shallots and garlic are sautéed in olive oil until soft. Then we deglaze the pan with white wine, and finally pour in the creamy cashew miso sauce. I went with soaked cashews blended with water to get a creamy consistency and rich mouthfeel. You can sub cashew cream for almond milk for a lighter version, but be aware it won't be as creamy.
The addition of white miso gives the sauce a ton of flavor, it's savory and a bit sweet at the same time.
Then we combine everything together and stir to coat the pasta and pumpkin with that insanely creamy miso sauce.
Top with red pepper flakes, fresh basil, and optionally (but recommended!) vegan parmesan.
This is the perfect comforting dish to have on chilly days, it's super creamy, savory and filling!
For more pumpkin recipes, check out this Roasted Pumpkin Jackfruit Curry or these Pumpkin Waffles Benedict.
Let me know in the comments if you try this recipe!
📖 Recipe
Pumpkin & Chickpea Pasta with Creamy Miso Sauce
Ingredients
- 6 ounces gluten-free pasta spaghetti or fettuccine
Roasted Pumpkin & Chickpeas
- 1 small pumpkin
- 1 15-ounce can chickpeas drained and rinsed
- 1 tablespoon oil
- ¼ teaspoon each: cumin and ground chili
- â…› teaspoon each: turmeric and cardamom
- ¼ teaspoon salt
Creamy Miso Sauce
- ½ cup cashews soaked at least 4 hours
- 1 and ¼ cup water
- 2 tablespoon white miso
- 1 teaspoon maple syrup
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 1 shallots minced
- 1 clove of garlic minced
- 2 tablespoon white wine
Instructions
Roasted Pumpkin & Chickpeas
- Line a baking sheet with parchment paper and preheat oven to 400°F (200°C).
- Wash the pumpkin, cut it in half and scrape out the seeds. Cut one half into 1-inch cubes. Keep the other half for other uses.
- Transfer the pumpkin cubes to a large mixing bowl. Add the drained chickpeas, oil, spices, and salt. Stir well to coat everything with the oil and spices.
- Transfer to the baking sheet and bake for about 35 minutes, stirring halfway through baking.
- Once the pumpkin is tender and the chickpeas slightly crispy, remove from the oven and set aside.
- Bring a large pot of water to a boil, add the pasta and cook according to the package instructions. In the meantime, prepare the sauce.
Creamy Miso Sauce
- Drain the soaked cashews and add them to a blender. Add the water, white miso, maple syrup, and salt. Blend on high speed until smooth and creamy. Keep it in the blender for now.
- Heat the oil in a large skillet over medium heat. Once hot, add shallots, garlic, and cook until shallots are soft, about 3 minutes. Add the white wine and continue to cook for another minute.
- Pour in the cashew miso sauce and cook for 30 seconds. Add the drained cooked pasta, roasted pumpkin, chickpeas, and stir to coat with the sauce. Cook for 1-2 minutes.
- Serve immediately topped with fresh basil, red pepper flakes, and vegan parmesan! Pasta is best served the same day.
If you aren’t tired of pumpkin yet, why would we be, Thomas? Beautiful photos!
Thanks Amanda! 🙂
Hey! I just wanted to say I'm new to your blog but am super impressed with your recipes and photography skills! Keep up the amazing work!
Hey Dana! Thank you so much for the kind words 😉 Well, I learned a lot from your Food Photography School!
No way! That's awesome. Keep it up!
This was amazing! Such an perfect dish in every way... Got the autumn feelings from the pumpkin, crispiness from the chickpeas and comfort from the sauce! And the sauce... Wow. Perfect balance between sweetness from the wine & saltiness from the miso! Will be making this A LOT from now on!
(Oh, also I subbed white miso for regular/red miso)
Thanks Emilia! So happy you liked this pasta dish 🙂
Thanks for the feedback!
hello. How far ahead can I make the sauce? Ideally I would make it mid day and leave at room temperature and then heat at dinner time. Will this affect the sauce quality?
Hello Wendy,
You can definitely prepare the sauce the day before and keep in the refrigerator. If your house is not too warm, it can probably keep for an afternoon at room temperature as well, but no longer than that. It won't affect the flavor.
Thanks for your quick reply. I made this last night and it was all kinds of yum! I actually spiced the chick peas and left the pumpkin with just oil on a separate sheet to get a little more contrast of flavours. Sweet and spicy and my first time using cashews as 'cream'. Now that I'm familiar with the recipe I can make ahead for dinner parties and be a great Plant hostess!
Glad to hear you liked the recipe Wendy!