Linguine with Chipotle Pumpkin Cream Sauce

It is officially October. Time for me to bust out the pumpkin! I just couldn’t, or more like, wouldn’t let myself hop on the bandwagon before there were even any real pumpkins in the stores. With all the pumpkin goodness that has been overtaking Pinterest, I am proud that I stuck to my guns and waited.

Hopefully you aren’t all sick of pumpkin by now. And hopefully this is a different use that will inspire your fall cooking.

In our house, I am all over fall. Mike, on the other hand, is all complaints about fall. He is mad at life during fall. I swear if I have to listen to him complain about how it is cold out but super hot in his car one more time, I might chuck a mini pumpkin at his head. Because you know I am all about mini pumpkin centerpieces right now.

Just to mess with his fall hating head, I made him this pasta for lunch. I sent it off to school with him without explaining what the sauce was made of. If he knew it was pumpkin he would already have had a negative opinion formed before he even tried it.

I waited until he got home and saw him put the licked-clean Tupperware container in the sink to ask how his lunch was. He said it was really good and when my devious smile grew to large proportions, he asked me, “Was there pumpkin in that?”

Haha! Fall wins this round, Mike! And, now that I know he likes this, we are so eating this all throughout the month!

Make this. I know you are probably in need of a break from all the pumpkin bread and cupcakes you have been eating since mid-September. Throw some toasted pepitas (pumpkin seeds) and almonds on top and you have the perfect fall dinner. This is totally a healthy vegan sauce too! If you serve it up with some vegan or gluten free noodles, you can please two different special dietary groups.

Linguine with Chipotle Pumpkin Cream Sauce
Prep time

Cook time

Total time


Recipe type: Entree
Serves: 2-4

  • 1 Tablespoon Olive Oil
  • 1 Clove Garlic, grated
  • 1 Heaping Tablespoon Chipotle Paste or Pureed Canned Chipotle in Adobo
  • ¾ Cup Canned Pumpkin Puree
  • 1 Cup Unsweetened Plain Almond Milk
  • Salt and Pepper to taste
  • ½ Pound Cooked Noodles
  • 2 Tablespoons Slivered Almonds
  • 2 Tablespoons Pumpkin Seeds
  • 1 Tablespoon Chopped Cilantro

  1. Add olive oil to a large skillet. Heat oil over medium/low heat for a minute. Add Garlic and chipotle. Mix to combine and sauté for one to two minutes.
  2. Spoon in pumpkin puree and whisk to combine. Slowly add the almond milk while whisking. Cook for three minutes over low heat.
  3. Season with salt and pepper to taste.
  4. Cook noodles according to package instructions. Drain and set off to the side.
  5. In a small skillet, toast the almonds and pumpkin seeds over low heat for two minutes until slightly golden.
  6. Add a serving of noodles to a bowl along with 2-3 tablespoons of the sauce. Mix to evenly coat. Top with pepitas, almonds, and cilantro. Serve right away.


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  1. You nailed this!! It’s awesome! Thinking of trying half pinch of cinnamon!

  2. I just made this for dinner tonight and was so excited to try it over gnocchi. It smelled amazing as it cooked! However, this sauce was so spicy that it was hard to enjoy!!

    I followed the recipe exactly and the chipotle I used was from a can, as indicated. I am not used to chipotle being spicy like this though. Did you find the sauce to be incredibly spicy?

    • In my opinion it wasn’t too spicy. I maybe have a higher spice tolerance… I don’t know. I’m sorry this was super spicy for you. I haven’t heard any other complaints.

  3. This sounds delicious. I like savory pumpkin dishes and it’s nice when there’s some spice as opposed to sweet (like in pumpkin chili or something).

  4. This is such a great idea — thanks for sharing!

  5. Made this last night, the sauce is phenomenal! I wonder if it would work well over chickpeas or mixed with red lentils for a sort of stew…it’d be great to make again, but I’d like to add some (vegan) protein.

  6. This looks simply easy and super tasty!

  7. It still feels like summer here in LA but I’m excited to be eating pumpkin everything!!!

  8. 17 minute dinner?! I am so on board with this. Also, I’m pretty much always on board with pumpkin and pasta and chipotle. Delicious!

  9. Oh, I am all about those little mini pumpkins. I have them all over the house! And I love using pumpkin (and squash) in cream sauces. Fall is great, even if it makes your husband a little pissy. :)

  10. Oh! Hey! I bet Alex would like this, with the chipotle in it and whatnot. Also, I love that you sneakily got Mike to eat a vegetable. You’re gonna rock this mom thing.

  11. This sounds SO good – I love the savory twist on pumpkin! It will be a nice break from all of the sweet pumpkin baking I’ve been doing.

  12. Oh no, Mike, you best watch your back :) This pasta looks delicious. I love the combo of pumpkin and chipotle. Very creative. Pinned!

  13. This is such a fun, fall dish! I have jumped on the bandwagon too with pumpkin. I have mostly been using it in baking and love the idea of adding it to a pasta!

  14. Beautiful, Stephanie. It looks like I could reach out and have it for breakfast, but perhaps I’ll just have to prepare it for myself. Thank you for all your perfect posts.

  15. I made my own pumpkin Alfredo and LOVE it! Not only does it add flavor but it decreases the fat needed to achieve creaminess! Yummmmm! Love it! Beautifully done!


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