Healthy Pumpkin Chipotle Pasta For Using Leftover Canned Pumpkin Recipes
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.
Provided by Abbey Sharp
Categories Main Dish
Time 30m
Number Of Ingredients 12
Steps:
- 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 Facts : Calories 430 kcal, ServingSize 1 serving
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