Pumpkin Chipotle Pasta Sauce Food

PUMPKIN CHIPOTLE SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Stir in the flour and cook until the flour has turned golden brown, about 3 minutes. Whisk in the vegetable stock and bring to a boil over high heat. Whisk in the pumpkin puree until no lumps remain, then add the chipotle peppers, half-and-half cream, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low, and cook for 8 minutes until thickened and hot.

CHIPOTLE PASTA

Steps:

• In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, chipotle sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
• Serve in pasta bowl and garnish with diced tomato, scallions, and more grated Parmesan.
• Combine all ingredients in blender, puree, cover and refrigerate.

PUMPKIN CHIPOTLE PASTA SAUCE

Steps:

• 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.n

PASTA WITH SMOKY PUMPKIN CREAM SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl, reserving 1 cup pasta cooking liquid.
• Meanwhile, cook pumpkin purée, cream, paprika, 1 1/2 tsp. salt, and 1/4 tsp. pepper in a large skillet or wide heavy pot over medium heat, whisking constantly, until smooth and warmed through, about 3 minutes. Add 3/4 cup pasta cooking liquid and whisk to combine. Add pasta and 1/4 cup parsley and cook, adding more pasta cooking liquid to thin sauce as needed, until heated through, about 1 minute. Season with salt and pepper, then transfer to a platter. Top with more parsley and black pepper and serve.

PUMPKIN-CHIPOTLE MAC AND CHEESE

Steps:

• Heat oven to 400ºF.
• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, melt butter in medium saucepan on medium heat. Add flour and mustard; cook and stir 1 min. Gradually stir in milk; cook 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Add 1-1/2 cups shredded cheese, Parmesan and pumpkin; mix well.
• Drain pasta; return to pan. Add pumpkin mixture; mix well. Pour into 1-1/2 qt. casserole sprayed with cooking spray; top with remaining shredded cheese.
• Bake 20 min. or until heated through. Sprinkle with pepitas.