Healthy Pumpkin Chipotle Pasta (for Using Leftover Canned Pumpkin

• Produce

  • 1 clove Garlic
  • 1/2 Onion, small
  • 1 cup Pumpkin puree

• Canned Goods

  • 1 cup Chicken broth, reduced sodium

• Condiments

  • 1 Chipotle in adobo sauce

• Pasta & Grains

  • 1 lb Pappardelle or other long pasta, Whole Grain

• Baking & Spices

  • 1/8 tsp Cinnamon
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup 2% milk
  • 3 tbsp Chevre
  • 1 Parmigiano reggiano

Found on abbeyskitchen.com

Description

Directions

• Preheat a nonstick skillet with olive oil over medium high heat. Add the onion and sauté until translucent, about 4 minutes. Then add the garlic and cook another 30 seconds, or until fragrant.
• Add the broth, pumpkin, chipotle and sauce, and cinnamon. Stir until well combined and cook on low for 10 minutes.
• Meanwhile, cook the pasta according to package directions.
• Add in the chevre and milk and take off the heat. Season with salt and pepper to taste.
• Transfer the cooked pasta to the sauce and toss until well coated. If it’s looking too thick, add a ladle or two of the pasta cooking water.
• Transfer to dinner plates and garnish with grated parmigiano reggiano, if desired.