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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.