Name: Pumpkin Sage Pasta with Toasted Walnuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 oz chickpea pasta; 4 oz chicken breast; 0.5 cup pumpkin puree; 0.5 oz walnuts; 1 tsp extra virgin olive oil; 1 clove garlic; 1 tbsp fresh sage; 0.25 cup low-sodium chicken broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp nutritional yeast

Nutrition

Per serving

517 calories

Protein: 44g; 33% of calories
Carbs: 47g; 35% of calories
Fat: 19g; 32% of calories

Instructions

Prep 10 min · Cook 15 min

Bring a large pot of salted water to a boil and cook the chickpea pasta for 8-9 minutes until al dente.
While the pasta boils, heat the olive oil in a large skillet over medium heat and add the diced chicken breast.
Sauté the chicken for 6 minutes until golden and cooked through, then stir in the minced garlic and chopped fresh sage for 1 minute.
Lower the heat and whisk in the pumpkin puree, chicken broth, nutritional yeast, sea salt, and black pepper until the sauce is smooth and simmering.
Drain the pasta, reserving two tablespoons of the cooking water, and toss the pasta into the skillet with the pumpkin sauce.
In a separate small dry pan, toast the chopped walnuts over medium heat for 3 minutes until fragrant and lightly browned.
Serve the pasta topped with the toasted walnuts and an extra garnish of fresh sage.

Nutrition

Ingredients

Instructions

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