Pumpkin Chickpea Pasta 

One of my favorite tweaks to high-carb pasta is substituting it for chickpea pasta! Banza chickpea pasta is high in protein at 25 grams, high in fiber at 13 grams and low in carbs offering 1/2 the net carbs of regular pasta. You can actually eat this without feeling bloated and it tastes amazing with this hearty, vegan-pumpkin sauce.

Pumpkin Chickpea Pasta

Serves 2

INGREDIENTS 

• 1 tbsp extra-virgin olive oil
• 1/2 red onion, chopped
• 3 garlic cloves, minced
• 1/2 tsp curry powder
• 1/2 tsp cumin
• 1/4 cup water or vegetable broth
• 1/2 cup pumpkin purée
• 1/2 cup coconut milk
• Sea salt and pepper to taste

• 1/2 pack chickpea pasta (I like to use Banza)

DIRECTIONS

• STEP 1. Heat the olive oil in a pot over medium heat. Sauté the onions and garlic for 2 minutes, until translucent. Add the curry, cumin, and vegetable broth, and sauté for 2-3 minutes. Add the pumpkin purée, coconut milk and season with salt and pepper. Bring to a soft boil and reduce heat. Simmer for 15 minutes, until the sauce is reduced and thickens.
• STEP 2. Meanwhile, cook the pasta as per box directions. Drain pasta and toss into the pumpkin sauce. Mix well and serve with parsley.