← All recipes

🍝 Autumn Pasta

545 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat pasta (spiral)
• salt
• 300 g Hokkaido pumpkin flesh
• 1 red onion
• 200 g cherry tomatoes
• 265 g chickpeas (can; drained weight)
• 2 tbsp olive oil
• 150 ml oat cream (oat cuisine)
• pepper
• 1 pinch chili flakes
• 1 handful parsley (5 g)

Instructions

1. 1. Bring plenty of water to a boil and add salt.
2. 2. Cook the pasta in it for about 9 to 10 minutes until al dente.
3. 3. Drain the pasta in a colander and let it drain well.
4. 4. Slice the pumpkin flesh into slices.
5. 5. Peel the onion and cut it in half.
6. 6. Slice the onion halves as well.
7. 7. Wash the tomatoes thoroughly.
8. 8. Cut the tomatoes in half lengthwise.
9. 9. Rinse the chickpeas under running water.
10. 10. Let the chickpeas drain in a sieve.
11. 11. Heat the oil in a pan.
12. 12. Add the onions and pumpkin to the hot pan.
13. 13. Sauté the vegetables over medium heat for 5 minutes.
14. 14. Add the drained chickpeas to the pan.
15. 15. Sauté everything together for another 5 minutes.
16. 16. Add the oat cuisine to the pan.
17. 17. Pour in 50 to 100 milliliters of water.
18. 18. Bring the mixture to a boil.
19. 19. Season the dish with salt, pepper, and chili flakes.
20. 20. Wash the parsley thoroughly.
21. 21. Shake the parsley dry.
22. 22. Finely chop the parsley.
23. 23. Place the pasta, chickpea mixture, and tomatoes on the plates.
24. 24. Sprinkle the finished pasta with the chopped parsley.
25. 25. Serve the dish immediately.

Nutrition per serving

• kcal: 545
• Protein: 21 g · Fett/Fat: 16 g · Carbs: 78 g