Pumpkin Chipotle Pasta Sauce recipe

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Ingredients

1 tablespoon unsalted butter
3 tablespoons minced sweet onion
1 clove garlic, minced
1 cup chicken broth
1 cup pumpkin puree
2 chipotle peppers in adobo sauce, chopped
⅓ cup low-fat milk
1 teaspoon ground sage
¾ teaspoon salt
¼ teaspoon ground coriander
1 pinch ground cinnamon
1 pinch ground nutmeg

Nutrition Info

69.3 calories
carbohydrate: 8.1 g
cholesterol: 9.7 mg
fat: 3.6 g
fiber: 2.5 g
protein: 1.9 g
saturatedFat: 2.1 g
servingSize: -
sodium: 866.9 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes. Whisk in the chicken broth, and bring to a boil, whisk in the pumpkin puree, chipotle peppers and their sauce, milk, sage, salt, coriander, cinnamon, and nutmeg. Allow sauce to come to a simmer, then lower heat to hold at a simmer until serving time.

Recipe Yield

4 servings

Recipe Note

A little sweet with some heat! This sauce is velvety and gives the look and feel of a rich, fattening sauce. You can adjust the heat by cutting/adding more chipotle to preference...Once served over pasta, you can add Parmesan cheese and red pepper to taste.

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