Creamy Pumpkin Sage Rotini & Banza Chickpea Pasta Review

Happy Halloween everyone! Can you even believe it? This year has blown by at warp speed. Well, I don't know about you, but I’ve welcomed the fall season with open arms & have been all about the pumpkin this year. Pumpkin smoothies, pumpkin granola, homemade pumpkin spice chai lattes, you get the drift. I’ve been putting a few spoonfuls of pumpkin in the dog’s bowl, too. When I was sent a few boxes of Banza’s new chickpea pasta, it wasn’t much of a surprise that I would come up with something pumpkin-inspired. I'm thinking gluten-free pasta smothered in a rich, creamy, pumpkin-y sauce? Yes, please!

Banza's chickpea pasta launched a few months ago, & the founder claims to be on a mission to change pasta forever. Banza is the first pasta made from chickpeas — making it a great source of protein & fiber, especially for vegetarians & vegans! It’s also gluten-free, grain-free, heart-healthy, non-GMO, vegan, low glycemic, & allergen safe. I think it’s pretty awesome.

I received a few boxes of the rotini to test out. Out of the box, it looked just like regular pasta, & I was curious how it would “cook up.” The version I received came with no-boil instructions, which to be honest, really didn’t work well for me. I ended up having to bring the water back up to a boil & let the pasta cook for several minutes to get the desired consistency. The folks at Banza found the no-boil instructions were causing some confusion (it wasn't just me!), so they are working on some updates to the product so it cooks more like regular pasta, which I think will be helpful. I am really looking forward to trying out the new product. This pasta definitely has a bit more "bite” to it than your traditional semolina pasta, & the texture reminded me of whole wheat pasta, with just a bit more heartiness & a subtle chickpea flavor. It definitely had its own distinct texture & flavor, & could take some getting used to if you’ve been eating a particular type of pasta for a while.

So where does the pumpkin come in? Well, I had a few boxes of Banza to try, the season had changed, & I was craving fall flavors. I had a can of pumpkin puree on hand & thought a creamy pumpkin sauce would pair nicely with the rotini. Luckily, this pasta’s heartiness did lend itself nicely to holding up to this rich & creamy pumpkin sauce. I took inspiration from all around the web to create the perfect sauce ~ from Oh She Glows to Martha Stewart. I wanted something rich & creamy with a hint of both sweet & savory.

With this sauce, you’ll find a mild sweetness from the pumpkin, a cheesy bite from the nutritional yeast, creaminess from the coconut milk & cashews, full-bodied flavor from the addition of tomato paste, & an in-depth flavor profile from the fresh herbs & spices. My landlord lives next door to me & thankfully has the greenest thumb (mine is not the greenest). He planted a wonderful herb garden for the residents to share & the sage has been growing like wild. Sage & pumpkin go together like PB & J, so naturally, I infused this sauce with a lot of sage, & it turned out so delicious. Perfect fall flavors!

CREAMY PUMPKIN SAGE PASTA

Author: Melissa, Honey Bee Vegan Recipe Type: Main Dish, Pasta

Cuisine: Vegan, Gluten-Free Serves: 6

INGREDIENTS

• 1 tsp olive oil

• 1 small white onion, finely chopped

• 3 cloves garlic, minced

• ¼ cup white wine

• 1 cup vegetable broth

• ½ cup unsweetened coconut milk

• 1 cup organic canned pumpkin

• 1 Tbsp tomato paste

• ⅓ cashews, soaked for 4-6 hours

• 2 Tbsp nutritional yeast

• ⅛ tsp ground cinnamon

• ¼ tsp ground nutmeg

• Sea salt & freshly ground black pepper, to taste

• 2 Tbsp chopped fresh sage leaves

• 12 ounces pasta (I used Banza rotini)

• ½ cup toasted walnuts

INSTRUCTIONS

1. Cook pasta according to package directions

2. While pasta is cooking, heat a large skillet over medium-high heat. Add olive oil & onion. Saute until onions are translucent. Add garlic & saute for a few more minutes. Remove from heat.

3. In a high-speed blender, combine onion & garlic, wine, broth, milk, pumpkin, tomato paste, cashews, nutritional yeast, cinnamon, nutmeg, salt & pepper. Blend until smooth & creamy. Adjust seasonings if desired.

4. Pour sauce into a pan, add the sage, & bring to a low simmer. Simmer sauce for 5 minutes to thicken.

5. Add cooked pasta to the sauce & toss. Garnish with sage, walnuts, vegan parmesan & sprinkle of nutmeg.

My Peptia Parma is the perfect topping, along with some chopped walnuts & a garnish of herbaceous sage. This pasta is decadent, creamy, & satisfying without having even the smallest ounce of cheese, yogurt, dairy, cream, or buttermilk. This recipe could really work on any pasta of your choosing. But I do hope you consider giving Banza a try as a gluten-free alternative.

Have a safe & festive Halloween!