Ingredients

The following ingredients have 4 Servings
  • 3 cups cooked chopped pumpkin
  • 10 ounces gluten free linguine (or pasta of choice)
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion (diced)
  • 5 cloves garlic minced
  • 1 pound chicken thighs (cut up into small pieces)
  • 1 can chickpeas (drained)
  • 1 large jar tomato sauce
  • salt and pepper to taste
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon oregano (optional)
  • 1 cup coconut yogurt or coconut milk (if not dairy free can use regular plain yogurt or Greek yogurt (optional))
  • Garnish with chopped cilantro or basil (optional)

Instruction

  • Fill a pot up with water and bring to a boil. Add salt. Add pumpkin and cook until tender. Remove pumpkin from pot and add pasta. Cook until pasta is cooked through.
  • Heat pan over medium heat and add olive oil.
  • Add onions and garlic. Cook for a couple minutes.
  • Add chicken. Cook until browned.
  • Add salt, pepper, paprika and oregano (optional).
  • Add chickpeas and cook for 2-3 minutes.
  • Add pumpkin and mash into the pan with a fork or spatula.
  • Add pasta sauce. Bring to a boil, reduce heat and simmer for 3-5 minutes.
  • For creamier pasta add coconut milk, bring to a boil and simmer for 2-3 minutes.
  • Serve sauce over pasta. Garnish with chopped cilantro or basil (optional)