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Healthy Pumpkin Chipotle Pasta (for Using Leftover Canned Pumpkin)

This healthy pumpkin pasta with chipotle peppers is a great way to use up leftover canned pumpkin puree after the holidays.
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 430kcal
Author Abbey Sharp

Ingredients

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

Calories: 430kcal