Penne pasta with pumpkin pasta sauce - a savory, feel-good, hearty pumpkin recipe that fits into a healthy, nutritious lifestyle. Plant-based pasta wins!
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.