Healthy Pumpkin Chipotle Pasta For Using Leftover Canned Pumpkin Recipes

HEALTHY PUMPKIN CHIPOTLE PASTA (FOR USING LEFTOVER CANNED PUMPKIN)

Healthy Pumpkin Chipotle Pasta (for Using Leftover Canned Pumpkin) image

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

Time 30m

Number Of Ingredients 12

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)

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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