Main dishBeginner-friendly🌍 Public
One-Pot Creamy Pumpkin Pasta with Hot Honey and Crispy Chickpeas
shared by masteroon
- Use pure pumpkin purée, not pumpkin pie filling. - For a milder dish, omit the red pepper flakes. - For a vegetarian recipe, verify that the Parmesan uses vegetarian rennet. - The sauce thickens as it stands; loosen leftovers with milk or broth when reheating.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save recipeIngredients
- 2 tbspolive oil, divided
- 1 canchickpeas, drained, rinsed and dried
- 1 tspsmoked paprika
- ½ tspgarlic powder
- ½ tspsalt, divided
- 1 smallyellow onion, finely diced
- 3garlic cloves, minced
- 1 tspfinely chopped fresh sage
- ¼ tspred pepper flakes
- 340 grigatoni or penne
- 1 cuppumpkin purée
- 3 cupvegetable broth
- ½ cupheavy cream
- ½ cupfinely grated Parmesan cheese
- 1 tbsplemon juice
- 2 tbsphot honey
- Freshly ground black pepper
- Extra sage and Parmesan, for serving
Instructions
- 1Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add the chickpeas, smoked paprika, garlic powder and ¼ teaspoon salt.
- 2Cook for 6–8 minutes, stirring occasionally, until the chickpeas are golden and lightly crisp. Transfer them to a plate.
- 3Add the remaining olive oil and onion to the same skillet. Cook for 4–5 minutes until softened.
- 4Add the garlic, sage and red pepper flakes. Cook for 30 seconds, until fragrant.
- 5Add the pasta, pumpkin purée, vegetable broth, heavy cream and remaining salt. Stir well and bring to a gentle boil.
- 6Reduce the heat to medium-low. Cook uncovered for 12–15 minutes, stirring frequently, until the pasta is tender and the sauce is creamy. Add a small splash of water if the sauce becomes too thick before the pasta is ready.
- 7Remove from the heat and stir in the Parmesan and lemon juice. Season with black pepper and additional salt if needed.
- 8Divide between bowls. Top with the crispy chickpeas, extra Parmesan and sage, then drizzle with hot honey.
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