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)
- 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.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.