This healthy pumpkin pasta with chipotle peppers is a great way to use up leftover canned pumpkin puree after the holidays.
The holidays are in full swing and there’s a good chance you’ve bought a big can of pumpkin puree to make some sort of holiday dessert. But long after that pie gets baked and gobbled up, you’re left with a few cups of the stuff and no freaking clue what to do with it.
Tip one: don’t just eat it thinking it will be like a “healthy” pumpkin pie. It won’t. Guys, it will actually taste like bitter poison. Don’t let any stupid low-cal cooking blog you found on Pinterest tell you differently.
Healthy Pumpkin Pasta – High Fibre, Low Fat!
So say no to poison- you can whip up an easy, healthy pumpkin pasta sauce with a spicy smoky kick. This recipe uses a cup of the plain puree and offers big flavour and big nutrition- we’re talking about 7 grams of fibre, potassium, iron, vitamin E and loads of vitamin A (760% of your daily needs per cup!!).
Pumpkin is also really low in calories (80 calories/cup) so it’s a great nutritious add in for yogurt, oatmeal and cottage cheese. On pasta, though? The best.
But I wanted to show you a main dish so I mixed with a little spicy chipotle in adobo sauce to bring out a whole new dimension with this fruit. In addition to this healthy pumpkin pasta recipe, I created a similar flavour profile in these quesadillas!
What do you do with leftover pumpkin puree?
Have you tried making healthy pumpkin pasta?
Healthy Pumpkin Chipotle Pasta (for Using Leftover Canned Pumpkin)
Ingredients
- 1 tbsp olive oil
- 1/2 small onion diced
- 1 clove garlic minced
- 1 cup reduced sodium chicken broth
- 1 cup pumpkin puree
- 1 chipotle in adobo sauce finely minced
- 1/8 tsp cinnamon
- 3 tbsp chevre
- 1/2 cup 2% milk
- Salt and pepper to taste
- 1 lb Whole Grain Pappardelle or other long pasta
- Parmigiano Reggiano for serving
Instructions
- Preheat a nonstick skillet with olive oil over medium high heat. Add the onion and sauté until translucent, about 4 minutes. Then add the garlic and cook another 30 seconds, or until fragrant.
- Add the broth, pumpkin, chipotle and sauce, and cinnamon. Stir until well combined and cook on low for 10 minutes.
- Meanwhile, cook the pasta according to package directions.
- Add in the chevre and milk and take off the heat. Season with salt and pepper to taste.
- Transfer the cooked pasta to the sauce and toss until well coated. If it’s looking too thick, add a ladle or two of the pasta cooking water.
- Transfer to dinner plates and garnish with grated parmigiano reggiano, if desired.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Michelle Hartgraves says
Thanks for sharing! I have never had pumpkin pasta before! Its nice to have extra ways to use up our pumpkin leftovers.
Abbey Sharp says
Yes totally! Thanks Michelle 🙂
Aliah says
This look amazing! My boys love pumpkin so I need to try this. Also like that I can use leftover canned pumpkin!
Abbey Sharp says
Amazing, enjoy Aliah!
Carmy @ carmyy.com says
Woo! Perfect for fall and Thanksgiving right around the corner! Looks delicious!
Abbey Sharp says
Yes! So close! Thanks lovely 🙂
Deborah @ Confessions of a mother runner says
I love the chipotle in here! Great combo of ingredients
Abbey Sharp says
Yeah! Adds a nice kick 🙂
GiGi Eats says
So yeah. Definitely going to make this with spaghetti squash or zucchini noodles – I am drooling hard core over here!
Abbey Sharp says
mmm yes awesome plan! Enjoy lovely!
Sara says
mmm love it!
Eldon L says
Looks delicious!
Abbey Sharp says
It’s a great late fall / winter healthy pasta