Pumpkin + Kale Garlic Sauce with Crunchy Chickpeas Posted on 02 Oct 17:55 , 0 comments

It is finally Fall, and pumpkin spice is in the air! As more of a savory alternative to your pumpkin indulgences, today we are sharing a creamy pumpkin garlic sauce packed with kale and topped with crunchy roasted chickpeas.


For the sauce you will need:

  • 1 cup raw cashews
  • 2 15 oz. cans of pumpkin puree
  • 4 cups chopped kale
  • 3 cloves garlic
  • 1 cup plain unsweetened almond milk
  • 2 Tbsp. nutritional yeast
  • 1 Tbsp. Miso
  • 1 Tbsp. lemon juice

What to do:

  1. Cover with water & soak raw cashews for 1 hour
  2. Rinse and drain cashews, place in a food processor/blender
  3. Add nutritional yeast, miso, and almond milk and blend until smooth
  4. In a saucepan, begin sauteing the garlic
  5. Add in the chopped kale, and drizzle with lemon; cook until bright green and tender
  6. Add in both cans of pumpkin puree, and then your cashew mixture
  7. Stir until smooth, adding more liquid as needed. You may opt to add additional garlic powder, depending on your taste
  8. Pour sauce over whole wheat pasta & enjoy!


For the crunchy roasted chickpeas:

  • 1 15 oz. can of garbanzo beans
  • 1 Tbsp garlic powder
  • 1 Tsp cumin
  • ½ tsp cayenne pepper
  • 1 tsp paprika
  • ½ Tbsp olive oil
  • dash of salt

What to do:

  1. Preheat oven to 375
  2. Rinse, drain, and dry beans
  3. Put beans into a bowl and add olive oil and spices
  4. Mix until beans are completely covered in spices
  5. Place beans on a baking sheet covered in parchment paper
  6. Bake for 20-25 min, or until brown and crispy
  7. Add to garnish your pasta dish (also great addition to salads!)

We hope you enjoy this nutrient dense, plant based meal to kickstart your fall festivities!

 

Addie Dulaney Majnaric, RDN graduate of West Virginia University, where she received her dual Bachelor of Science degree in Exercise Physiology and Human Nutrition and Foods and minor in Strength & Conditioning. Addie recently finished her supervised practice rotations, and passed her licensure exam to become a Registered Dietitian Nutritionist. She is very excited to begin helping people reach their happiest and healthiest selves through a vegan diet!