Description
A creamy, spicy, and earthy one-pot pasta dish made with pumpkin, chipotle, and a blend of spices, perfect for cozy weeknight dinners.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 1-2 teaspoons chipotle in adobo (to taste)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 12 ounces uncooked pasta (whole wheat or gluten-free)
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until fragrant.
- Stir in the pumpkin puree, chipotle, cumin, and smoked paprika; cook until well combined.
- Pour in the vegetable broth and bring to a boil.
- Add uncooked pasta, reduce heat, and let simmer until pasta is al dente, stirring occasionally.
- If the sauce thickens too much, add reserved pasta water to reach desired consistency.
- Season with salt and pepper. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. This dish can also be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American