Chipotle Pumpkin Pasta
Servings:6 servings
This Pumpkin Chipotle Pasta is so quick and easy to make and the flavors will keep you coming back for more. It's a great way to use up a can of pumpkin and ready in just 30 minutes! Enjoy as a side dish or add your favorite, greens, veggies, and proteins for a full meal.
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
Prep Tips
- 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.
Nutrition
Calories: 275kcal | Carbohydrates: 51g | Protein: 9g | Fat: 4g
