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  • Recipe Index
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      • Main Dishes: Poultry
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  • Crafts & DIY
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Home » Recipes » Penne Pasta with Pumpkin Pasta Sauce

Penne Pasta with Pumpkin Pasta Sauce

By: Liz  /  Published: October 15, 2018  /  Updated: May 25, 2020  /   Leave a comment

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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!

penne pasta with pumpkin pasta sauce in large bowl

a bowl of penne pasta with pumpkin sauce

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!

Penne Pasta with Pumpkin Pasta Sauce, tomatoes and basil

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!

Modern Table penne pasta

To make the penne pasta with pumpkin pasta sauce, get that pasta cooking while you roast some tomatoes and saute some healthy veggies.

roasted tomatoes on baking sheet

chickpeas

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!

add pumpkin pasta sauce to penne

You don’t have to give up the good stuff, because the stuff you want is good.

pumpkin pasta sauce over penne in bowl

Enjoy every satisfying bite!

close-up of pumpkin pasta sauce

pumpkin pasta sauce over penne in bowl

Penne Pasta with Pumpkin Pasta Sauce

Liz - Eat Move Make
Penne pasta with pumpkin pasta sauce - a savory, feel-good, hearty pumpkin recipe that fits into a healthy, nutritious lifestyle. Plant-based pasta wins!
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Entree
Cuisine American
Servings 8 people
Calories 102 kcal

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.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 102kcalCarbohydrates: 10gProtein: 3gFat: 6gSaturated Fat: 2gCholesterol: 8mgSodium: 369mgPotassium: 292mgFiber: 2gSugar: 4gVitamin A: 7919IUVitamin C: 17mgCalcium: 78mgIron: 1mg
Tried this recipe?Let us know how it was!

 

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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