Thank you Modern Table for sponsoring this penne pasta with pumpkin pasta sauce recipe post. The mighty plant protein puts the nutritious in delicious — check out Modern Table pasta today!
I’m in full-on pumpkin mode right now and want to eat all the pumpkin things, but I’m saving the pies for later. This month I’m into savory, feel-good, hearty pumpkin recipes that complement the healthy lifestyle I’ve been living this year.
That’s how this penne pasta with pumpkin pasta sauce was born, and ooo baby, baby, it’s good!
And this penne pasta with pumpkin pasta sauce is made with pasta I feel great about from Modern Table.
Now you can have your pasta and eat it too!
Modern Table pastas are for those looking for a healthy lifestyle, and a perfect way to get more nutrition from your meals. All pastas are lentil-based and contain complete proteins – meaning they have the 9 essential amino acids our bodies need for strong energy, good digestion, and muscle health.
With only three plant-based ingredients, the plain pastas are vegan, non-GMO, and gluten-free.
And Modern Table Penne cooks up just as tender (or al dente) as traditional pasta. My family and I think it tastes exactly the same — translation: delicious.
I’m SO glad plant-based pasta is a thing!
To make the penne pasta with pumpkin pasta sauce, get that pasta cooking while you roast some tomatoes and saute some healthy veggies.
The veggies will be added to a savory pumpkin pasta sauce cooked over the stove. Then it’s poured over the freshly cooked pasta. YUM!
You don’t have to give up the good stuff, because the stuff you want is good.
Enjoy every satisfying bite!
Penne Pasta with Pumpkin Pasta Sauce
Ingredients
- 2 8-oz pkg Modern Table Penne Pasta
- ½ small sweet onion
- 3 cloves garlic, minced
- 1 cup carrots, cut into matchsticks
- 2 chili peppers, finely diced
- 1 15-oz can chickpeas, drained
- 2 tablespoons olive oil, divided
- 1 pint cherry tomatoes, halved
- pinch kosher salt
- 1 cup pure pumpkin
- ½ cup half and half
- 1 teaspoon white wine vinegar
- 1 teaspoon table salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 cup reserved water from cooking pasta
- ¼ cup grated Parmesan cheese
- 3 tablespoons freshly chopped basil, divided
Instructions
- Preheat oven to 400 degrees.
- In medium saucepan, heat 1 tablespoon olive oil. Add carrots; saute 3 minutes. Add peppers; cook another 2 minutes. Add garlic and onions; cook until translucent and soft. Add chickpeas; saute briefly to warm. Remove from heat; set aside.
- Place halved tomatoes on baking sheet and sprinkle with kosher salt. Roast in oven for 15 minutes until tomatoes blister and begin to peel. Remove from oven. Set aside.
- While tomatoes are roasting, fill a large stockpot with water and heat to boiling. When water boils, cook pasta according to package directions. Drain; set aside.
- While pasta is boiling, heat pumpkin, half and half, vinegar, 1 tablespoon olive oil, salt, pepper and red pepper over low heat, stirring frequently. When heated through, stir in sauteed veggies. Stir in pasta water, then Parmesan cheese. Add basil and tomatoes.
- To serve, spoon pumpkin sauce over pasta. Sprinkle with reserved basil.
Nutrition
Sapana V says
Another tempting recipe by you! Would love to try it out!
Jenny says
Thanks for sharing this amazing recipe at Merry Monday. The pumpkin sauce looks so good on the pasta.
Danielle Smith says
This looks absolutely delicious. The ingredients are all of my favorites so I can definitely see myself making it for our family.
krystal says
This is a beautiful dish – I’d love to make this at home!
Kathy K says
So this looks amazing I love discovering new pasta recipes. so I’m definitely going to try this one out with my little one.
alissa apel says
This does look great! I still have 3 windows full of tomatoes. Not all are red. I’d love to try this recipe!
Jennifer says
This recipe is exactly why I love pumpkin pastas! I cannot wait to try this recipe this weekend. I’ve never heard of Modern Table pasta so I’m gonna have to check them out. Thanks!
Heather says
This sounds delicious! My daughters claim to not like pumpkin but they haven’t even noticed when I cook with it. I bet if I didn’t tell them the star ingredient they would like this meal. Adding this to our October meal lineup!
Sherry says
Oh, this sounds and looks delicious. I love pumpkin dishes. Too bad my family isn’t into them. That just means more for me and leftovers are always great for lunch the next day.
keikilani says
I have only had pumpkin pasta sauce once and I loved it! I have been scared to try it again. But this recipe looks really delicious. I may have to try it!
Kathy says
This looks so good. I have never had a pasta with pumpkin sauce before. I can’t wait to try this recipe out.
Lisa Joy Thompson says
I didn’t know plant-based pasta was a thing. I’ll totally have to check it out. I’ve also never made a pumpkin sauce for pasta. My favorite soup is pumpkin soup, but I never thought about pumpkin sauce!
Jeni Hawkins says
Penne is my favorite pasta, so I use it frequently….. pumpkin sauce!? YES, PLEASE! I’m totally making this!
Amy D says
This recipe looks amazing!! I love that you used pumpkin which I also love!! I guess I know what I am gonna be making soon!
Brenda Kight says
I’v been trying to eat healthy, trying to add more plant based foods in my diet. This sounds so good, I’m excited to try it.
Stacie says
Well, now I’ve officially seen pumpkin used in everything. That looks really good! I can’t wait to try this.
Teresa says
This pasta with pumpkin pasta sauce actually looks and sounds really delicious. I have been using plant based pasta for years now, my kids don’t even know the difference any longer. I love to cook with pumpkin too, I always raost a couple of pumpkins and save for several meals.