This Chipotle Pumpkin Pasta is creamy and comforting with a mildly spicy and smoky kick. The mellow sweetness of pumpkin pairs perfectly with the smokiness of dried chipotle peppers, and prep is so easy! Ready in under 30 minutes, it's a fall-inspired vegan pasta dish you'll want to enjoy year-round.
Last month, I reached out to my email subscribers, asking what types of recipes they'd love to see for the fall and holiday season.
One reply stood out - a request for dinner recipes that use a can of pumpkin. I loved the idea and got to work. The first recipe that came to mind was this chipotle pumpkin pasta, and after making it once, Mark and I were hooked!
Unfortunately, just before I could make it again and take some photos, Hurricane Helene hit, delaying things for a while. But now that things have begun to settle down and we have power again, I'm excited to finally share it with you.
This pasta is incredibly simple to prepare, making it perfect for those busy nights when you need something easy but still crave a satisfying, comforting meal. Other than an onion and a few cloves of garlic, the rest of the ingredients are likely already in your pantry.
For more fall-inspired dishes, check out this Sweet Potato and Spinach Salad, Apple Cider Tofu, and Hearty Potato Stew next.
Why You'll Love this Pumpkin Pasta Recipe
- Quick and easy: This pasta dish comes together in just 30 minutes and uses mainly pantry staples. It's perfect for busy weeknights!
- Smoky and creamy flavor combo: The blend of smoky chipotle, savory garlic, and sweet pumpkin creates a deliciously balanced sauce that's rich, comforting, and slightly spicy without being too heavy.
- Customizable: Add your favorite protein or sauteed vegetables, or pair it with simple sides like crusty bread and roasted veggies to turn it into a more filling meal.
Ingredient Notes
- Pasta: I used rigatoni because of its ability to hold onto creamy sauces. Rotini, penne, farfalle, or fettuccine would also work well.
- Aromatics: Fresh onion and garlic add a savory depth of flavor to the sauce. I like yellow onion here; shallot is also great.
- Seasonings: I used dried chipotle flakes, cumin, cayenne pepper, black pepper, and sea salt. Feel free to omit the cayenne pepper if you don't want the extra layer of heat.
- Canned Pumpkin: This was the inspiration behind this dish! The pumpkin gives the sauce a creamy quality, a little bit like bechamel, but lighter. Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Plant-Based Milk: You can use any unflavored and unsweetened, non-dairy milk, such as cashew, almond, or soy. If you're having trouble finding plain milks at the store, easily make your own by blending ¼ cup raw cashews and 1 cup water.
How to Make Chipotle Pumpkin Pasta
Start by cooking your pasta in a large pot of salted water according to the package instructions, reserving ½ cup of the pasta water before draining.
Preheat a large sauté pan or skillet over medium-low heat. Add the oil and cook the chopped onion for about 7 minutes until it's nice and softened.
Then, add in the minced garlic, dried chipotle, cumin, cayenne, and some black pepper. Stir it all together and let it cook for another minute to really bring out the flavors.
Now, add the canned pumpkin to the skillet, along with the salt. Give it a good stir, and then pour in the non-dairy milk. Bring everything to a simmer, and whisk in a bit of the reserved pasta water until it reaches your desired consistency.
Finally, toss the cooked pasta into the skillet with the pumpkin sauce and mix it together.
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Serving Suggestions
This pasta dish is delicious as is sprinkled with a bit of freshly ground black pepper alongside some crusty bread for soaking up all the creamy sauce on your plate.
It's also great with some sauteed vegetables mixed in, such as spinach, kale, or broccoli.
You can also serve some veggies on the side instead like Air Fryer Green Beans, Pan-Roasted Brussels Sprouts, Air Fryer Broccolini, or Vegan Parmesan Roasted Broccoli.
And if you want to make this pasta more filling, feel free to mix in some plant-based protein, such as white beans, lentils, or baked tofu. This Easy Seitan is also a great option!
Helpful Tips
- Always salt your pasta water. Salt enhances the flavor of the pasta and helps keep it from sticking together.
- Cook the pasta just until al dente. Be careful not to overcook the pasta, as it will continue to soften when you toss it with the hot pumpkin sauce. Be sure to follow the package instructions and check the pasta a minute or two early.
- Adjust the spice level: If you're sensitive to heat, start with less chipotle and omit the cayenne pepper, and then gradually add more to taste.
FAQs
Yes! Swap the traditional pasta for your favorite gluten-free brand and be sure to follow the directions on the package, as gluten-free pasta can quickly go from perfectly cooked to mushy.
Store leftovers in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave. You can add a splash of plant-based milk if it seems dry.
More Pasta Recipes
I hope you enjoy this easy pumpkin pasta! If you try it I would love to hear from you. Be sure to comment below and let us know!
Recipe
Chipotle Pumpkin Pasta
Equipment
Ingredients
- 12 ounces dry pasta
- 1 Tablespoon oil
- 1 medium yellow onion, chopped
- 4 large cloves garlic, minced
- 1 teaspoon dried chipotle flakes - or ½ teaspoon if using powdered
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground cayenne pepper - optional
- black pepper - to taste
- 1 (15 oz) can pumpkin
- ¾ teaspoon fine sea salt
- 1¼ cups plain, unsweetened non-dairy milk - such as cashew or soy
Instructions
- Cook pasta in salted water according to package instructions. Reserve about ½ cup of the pasta water for the sauce, and drain the pasta in a colander.
- Preheat a large saute pan or skillet over medium-low heat. Add the oil and cook the onion for about 7 minutes or until softened. Add the garlic, chipotle, cumin, cayenne, and black pepper. Stirring frequently, cook for 1 minute.
- Add the pumpkin and salt to the pan, stir well, then whisk in the milk. Bring to a simmer, and whisk in reserved pasta water to thin the sauce to your desired consistency. Taste and adjust the seasonings as desired.
- Toss the pasta with the pumpkin sauce and serve hot.
Notes
- Generously salt the pasta water for the best flavor.
- Cook the pasta just until al dente since it will continue to cook once tosssed with hot pumpkin sauce.
- If you're sensitive to spice, start with less chipotle and omit the cayenne pepper, then gradually add more to taste.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
janet says
I added a 11/2 C chickpeas to make a complete dinner....along with side of spinach and a nice salad. Delicious!
Susan says
Great tasting dish! You think I could freeze just the sauce as one person, it was lot to eat this week!
Lori Rasmussen says
Glad you enjoyed it, Susan! Yes, freezing it should be fine. It may separate after it thaws but will come together when reheated.