Linguine with Chipotle Pumpkin Cream Sauce

October 2, 2013

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

Course Entree
Servings 2 -4
Author Sarcastic Cooking

Ingredients

  • 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

Instructions

  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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  • Jennifer
    September 11, 2014 at 7:23 pm

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

  • Michele
    February 13, 2014 at 6:31 pm

    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?

    • Stefanie
      February 13, 2014 at 8:35 pm

      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.

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  • Lisa Eirene (@LisaEirene)
    October 24, 2013 at 11:26 am

    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).

    • Stefanie
      October 24, 2013 at 12:55 pm

      I am all about savory pumpkin dishes. I am on a sweet overload right now and need a break.

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  • aida mollenkamp
    October 17, 2013 at 1:31 pm

    This is such a great idea — thanks for sharing!

    • Stefanie
      October 17, 2013 at 2:09 pm

      Thanks Aida!

  • Jenny
    October 16, 2013 at 9:53 am

    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.

    • Stefanie
      October 16, 2013 at 10:02 am

      I could so imagine this over some roasted chick peas!

      • Jenny
        October 16, 2013 at 10:11 am

        Awesome, I’ll give it a shot!

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  • Lynn @ The Actor's Diet
    October 6, 2013 at 3:41 pm

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

  • Kiersten @ Oh My Veggies
    October 4, 2013 at 1:02 pm

    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!

  • Anita at Hungry Couple
    October 3, 2013 at 12:17 pm

    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. 🙂

  • Stephie @ Eat Your Heart Out
    October 2, 2013 at 11:44 pm

    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.

  • Amanda @ Once Upon a Recipe
    October 2, 2013 at 1:55 pm

    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.

  • Jennie @themessybakerblog
    October 2, 2013 at 10:09 am

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

  • Julia
    October 2, 2013 at 9:25 am

    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!

  • Susan
    October 2, 2013 at 8:56 am

    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.

  • Sophia @ NY Foodgasm
    October 2, 2013 at 8:49 am

    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!