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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
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.