Pumpkin Chipotle Pasta Sauce
Featured in Allrecipes Magazine

Pumpkin Chipotle Pasta Sauce

kristincsw 1

"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

25 m servings 69 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

50
  1. 57 Ratings

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Most helpful positive review

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...

Most helpful critical review

This was pretty good. Spicy if you follow the ingredients though... Even for me. I love spicy food but I also don't want it to overpower my dish. I added some sourcream (about half a cup) and br...

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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...

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...

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 t...

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 wonderfu...

This was pretty good. Spicy if you follow the ingredients though... Even for me. I love spicy food but I also don't want it to overpower my dish. I added some sourcream (about half a cup) and br...

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 de...

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...

I am sitting here eating this and it's so good, I had to rate it before I was even finished! To make it vegan, I omitted the butter (used olive oil spray) and chicken broth (used vegan chix flav...

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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