Today is the most fall day of all fall days. The fall colors are at their peak here in Nashville, the air smells like wet leaves, it’s a little overcast and spooky looking, and it’s HALLOWEEN! So of course I had to go all in and make this Chipotle Pumpkin Pasta. This pasta is a little smoky, a little spicy, a little creamy, and lots of delicious. This easy tomato-free pasta sauce is a great way to shake up your pasta routine!
Chipotle Pumpkin Pasta
Make it a Meal
This recipe makes four small-ish servings, so I’d probably serve this with a big green side salad to make it a meal. If you need a little meat to make your meal feel complete, I think some browned Italian sausage or chorizo would be awesome in this pasta. You can brown the sausage in the skillet with the onion and garlic, then continue with the recipe as usual.
As I was making this sauce, I noted how good it was on its own and how I’d totally be open to eating it as a soup instead of a sauce on pasta. So yeah, you can totally skip the pasta if you want! (This would probably make about 2 servings of soup.)
Chipotle Pumpkin Pasta
This easy tomato-free Chipotle Pumpkin Pasta is smoky, spicy, creamy, and the perfect way to celebrate fall flavors.
- 1 yellow onion ($0.32)
- 1 Tbsp olive oil ($0.16)
- 2 cloves garlic ($0.16)
- 1/2 tsp chipotle powder ($0.05)
- 1 15oz. can pumpkin purée ($1.00)
- 1.5 cups chicken broth* ($0.20)
- 1/2 tsp salt ($0.02)
- freshly cracked pepper ($0.03)
- 8 oz. pasta ($0.75)
- 1/4 cup heavy cream ($0.21)
- 1/4 cup grated Parmesan ($0.44)
Dice the onion and mince the garlic. Sauté both in a skillet with the olive oil over medium heat, until the onion is soft and transparent (about 3-5 minutes).
Add the chipotle powder to the onion and sauté for about one minute more. Finally, add the pumpkin purée, chicken broth, salt, and pepper to the skillet and stir until the ingredients are combined and smooth.
Turn the heat down to medium-low and allow the sauce to simmer for 15 minutes. During that time, cook the pasta according to the package directions, then drain in a colander.
Once the sauce has simmered for 15 minutes, turn the heat down to low and stir in the heavy cream. Add the cooked and drained pasta to the skillet, stir to combine with the sauce, and let it heat in the sauce over low for 2-3 minutes.
Finally, stir in the grated Parmesan, top with a little cracked pepper, and serve.
I use Better Than Bouillon to make my broth, which is less expensive than boxed or canned broths, and allows me to make exactly the amount needed for a recipe. The broth contributes a lot to the flavor of the sauce, so make sure you’re using a good full-flavored (not watery) broth.
Step by Step Photos
Dice on yellow onion and mince two cloves of garlic. Sauté both in a skillet with 1 Tbsp olive oil, over medium heat, until the onion is soft and translucent.
Add 1/2 tsp chipotle powder and sauté for just a minute more…
Add one 15oz. can of pumpkin purée (NOT pumpkin pie filling, which is sweated and spiced).
Add 1.5 cups chicken broth, 1/2 tsp salt, and some freshly cracked pepper. Stir until everything is combined and the sauce is smooth. Turn the heat down to medium-low and let the sauce simmer for 15 minutes. While the sauce is simmering, cook 1/2 lb. pasta according to the package directions, then drain it in a colander.
Once the sauce has simmered down, turn the heat down to low, add 1/4 cup heavy cream, and stir to combine.
Add the cooked and drained pasta back to the sauce and stir to combine. Let the pasta heat in the sauce for 2-3 minutes.
Add 1/4 cup grated Parmesan…
Stir the Parmesan into the Chipotle Pumpkin Pasta, top with a little more cracked pepper, and serve!