A delightful pasta dish featuring a creamy pumpkin sauce blended with sautéed mushrooms, tomatoes, and kale. This recipe includes chickpea pasta for extra protein and is perfect for pumpkin lovers during the season.
1: Steam pumpkin and potato in vegetable broth.
2: Blend the pumpkin and potato with sundried tomatoes and nutritional yeast.
3: Add broth to reach desired sauce consistency.
4: Boil chickpea pasta according to instructions.
5: Sauté chopped mushrooms and tomatoes in a pan.
6: Roast frozen corn kernels in the oven at 200°C until golden.
7: Steam the kale.
8: Combine all ingredients and enjoy.
