Pumpkin Chipotle Pasta Sauce Recipe - Allrecipes.com
Pumpkin Chipotle Pasta Sauce Recipe
  • READY IN 25 mins

Pumpkin Chipotle Pasta Sauce

Recipe by  

"A little sweet with some heat! This sauce is velvety and gives the look and feel of a rich, fattening sauce. You can adjust the heat by cutting/adding more chipotle to preference...Once served over pasta, you can add Parmesan cheese and red pepper to taste."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes. Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipotle peppers and their sauce, milk, sage, salt, coriander, cinnamon, and nutmeg. Allow sauce to come to a simmer, then lower heat to hold at a simmer until serving time.
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Reviews More Reviews

Most Helpful Positive Review
Nov 21, 2012

I have made this recipe at least 5 times already and I just found it last month. It is excellent, and I love how you can turn up/down the heat factor with the amount of chipotle peppers you add. I love spicy food, so I always add extra, but for those who don't do spicy like that, you can decrease what you add without compromsing the flavor. The pumpkin adds such a great counter to the chipotle. I have played around with the recipe the last two times I made it, and I've found that making a roux first helps with a thick sauce. I saute the onions and garlic in butter (maybe about 1/4 cup) and then add flour to make a thick paste. I then continue on with the recipe by adding the chicken broth, etc. Great recipe either way!

 
Most Helpful Critical Review
Mar 12, 2014

I was so excited about this one - it's quick and healthy and contains some of my favorite flavors. I followed the recipe to the letter, but unfortunately it was really not very good. It needed something, and I can't even figure out what would have saved it.

 
Nov 20, 2012

Loved this! I actually made this in a slow cooker: no butter, did the onions in the chicken broth first, then followed instructions as listed. I used Radiatore pasta. This has a big (and YUMMY) kick, but if you don't handle spicy well, you could half the chipotle. Also, if you wanted some protein, this would pair well with chicken. Great for a fall twist on pumpkin, but I will be making this year round!

 
Feb 20, 2012

I liked this quite a bit. I added more onion because I like it and didnt realize until the very end I was out of coriander! Very tasty sauce and a nice change from a tomao based one.. healthy too. I'll def make again!

 
Feb 26, 2012

Instead of using the peppers in sauce, I used 1/2 tsp. chipotle pepper seasoning, water instead of broth, and used soy milk instead of cow's milk. Once you accustom yourself to the spiciness of the sauce, it is great! I prefer this to a tomato based sauce on homemade noodles!

 
Jan 15, 2014

As is, this was way too spicy. The sage was overpowering. I fixed it by adding another cup of chicken broth and another cup of milk. After simmering for another 5 minutes, this tasted wonderful. I recommend cutting all of the spices in half.

 
Nov 01, 2012

This was really, really good. Served it with poached chicken and fettucini. The spice level was intense but eating it slowly plus a nice glass of wine with dinner helped cut the burn. I'll definitely make this again - I can imagine it being amazing on pork chops, I don't think this is limited to pasta!

 
Jun 29, 2012

Unique creamy sauce if you like pumpkin; so easy. Although you can't detect the cinnamon, it's definitely a must. I added extra chipotle. I liked it! Thanks Kristincsw!

 

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Nutrition

  • Calories
  • 69 kcal
  • 3%
  • Carbohydrates
  • 8.1 g
  • 3%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 867 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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