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One-Pot Chipotle Pumpkin Pasta
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5 from 1 vote

One-Pot Chipotle Pumpkin Pasta

Bucatini pasta with a homemade chipotle and pumpkin pasta sauce. This perfect, comforting and easy fall-inspired dinner is a simple to make One-Pot Pasta. Great served with a side salad or roasted broccoli.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 554kcal
Author: Jacqueline Piper

Ingredients

  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 teaspoon chipotle powder or less (to taste)
  • 2 teaspoons salt (for cooking the pasta)
  • ½ teaspoon ground black pepper
  • 1 cup pumpkin puree
  • 4 ½ cups water
  • 450 grams bucatini pasta or pasta of your choice
  • ¼ cup cream 18%
  • ½ cup finely grated Gouda cheese
  • 2 tablespoons finely grated Parmesan cheese
  • 1 sprig of fresh oregano leaves chopped, optional
  • 1 parmesan cheese rind optional

Instructions

  • Heat butter over medium. Add garlic and cook for 30 seconds or until golden brown.
  • Add chipotle powder, salt, pepper and tomato paste. Stir and cook for 30 seconds.
  • Add pumpkin puree and parmesan cheese rind if using. Stir.
  • Add water. Turn heat to high and bring to boil.
  • Add pasta. Boil pasta about 8-10 minutes, or until liquid has cooked away.
  • Add cream and both kinds of cheese. Stir. Turn off heat and add the lid. Let sit for 10 minutes. Serve right away for a creamier pasta with more liquid.
  • Garnish with more Parmesan cheese and fresh oregano leaves.

Notes

  1. Use whatever pasta you like.
  2. Parmesan cheese rind is optional. I always keep mine in the freezer when I get to the end of a wedge.
*Nutritional information is an estimate and intended for informational purposes only, and not to be used as medical or dietary advice. Estimate is per serving and does not include a Parmesan cheese rind.

Nutrition

Calories: 554kcal