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My review
Pumpkin Chipotle Pasta Sauce
kristincsw
"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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Ingredients
25 m servings 69 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 69 calories; 3.6 g fat; 8.1 g carbohydrates; 1.9 g protein; 10 mg cholesterol; 867 mg sodium. Full nutrition
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Reviews
Read all reviews 5361 Ratings
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Most helpful positive review
11/21/2012
I have made this recipe at least 5 times already and I just found it last month. It is excellent, and I love how you can turn up/down the heat factor with the amount of chipotle peppers you add...
Most helpful critical review
10/19/2014
This was pretty good. Spicy if you follow the ingredients though... Even for me. I love spicy food but I also don't want it to overpower my dish. I added some sourcream (about half a cup) and br...
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11/21/2012
I have made this recipe at least 5 times already and I just found it last month. It is excellent, and I love how you can turn up/down the heat factor with the amount of chipotle peppers you add...
11/20/2012
Loved this! I actually made this in a slow cooker: no butter, did the onions in the chicken broth first, then followed instructions as listed. I used Radiatore pasta. This has a big (and YUMMY...
2/20/2012
I liked this quite a bit. I added more onion because I like it and didnt realize until the very end I was out of coriander! Very tasty sauce and a nice change from a tomao based one.. healthy t...
1/15/2014
As is, this was way too spicy. The sage was overpowering. I fixed it by adding another cup of chicken broth and another cup of milk. After simmering for another 5 minutes, this tasted wonderfu...
10/19/2014
This was pretty good. Spicy if you follow the ingredients though... Even for me. I love spicy food but I also don't want it to overpower my dish. I added some sourcream (about half a cup) and br...
11/1/2012
This was really, really good. Served it with poached chicken and fettucini. The spice level was intense but eating it slowly plus a nice glass of wine with dinner helped cut the burn. I'll de...
2/26/2012
Instead of using the peppers in sauce, I used 1/2 tsp. chipotle pepper seasoning, water instead of broth, and used soy milk instead of cow's milk. Once you accustom yourself to the spiciness of...
9/10/2012
I am sitting here eating this and it's so good, I had to rate it before I was even finished! To make it vegan, I omitted the butter (used olive oil spray) and chicken broth (used vegan chix flav...