Description
This Chili Pumpkin Pasta Sauce combines the sweetness of roasted pumpkin with the heat of fresh chili peppers for a unique and flavorful dish.
Ingredients
Scale
- Fresh Chili Pepper Pumpkin Pasta Sauce
- 2 pumpkins, roasted & pureed (about 4 cups)
- 2 tablespoons ghee or butter
- 3 tablespoons olive oil (1 for cooking and 2 for later)
- 1 large yellow onion, chopped
- 3 cloves garlic, sliced
- 2 ristra chili peppers (can use jalapeños, serrano or Indian green chilies), chopped fine
- 1 28 ounce can whole peeled tomatoes
- 1 cup grated parmesan (grate extra for sprinkling on top)
- 2 cups water – could use more depending on what consistency
- 1 tablespoon red or white wine vinegar
- 2 tablespoons heavy whipping cream
- cilantro, chopped (could use parsley or basil)
- salt & pepper to taste
- dried red chili flakes if you need more heat:)
Instructions
- Preheat your oven to 375°F (190°C). Cut the pumpkins in half and remove the seeds and stringy insides. Brush the cut sides with 1 tablespoon of olive oil and place them face down on a baking sheet. Roast in the oven for about 45-60 minutes, until the flesh is tender and can be easily scooped out.
- Once the pumpkins are roasted, let them cool slightly, then scoop out the flesh and puree it in a blender or food processor until smooth. Set aside.
- In a large saucepan, heat 2 tablespoons of ghee or butter and 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 8-10 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the chopped chili peppers and minced garlic to the saucepan. Cook for another 2-3 minutes, until the garlic is fragrant.
- Stir in the pumpkin puree, salt, black pepper, ground cumin, and smoked paprika. Mix well to combine.
- Add the vegetable broth and bring the mixture to a simmer. Let it cook for about 20 minutes, stirring occasionally, to allow the flavors to meld together.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Cook for an additional 5 minutes, until the cheese is melted and the sauce is creamy.
- Adjust the seasoning with more salt and pepper if needed. Serve the sauce over your favorite pasta, garnished with additional Parmesan cheese if desired.
Notes
This sauce freezes well, making it perfect for meal prep. Use any leftover sauce as a spread on sandwiches or as a dip. Adjust the number of chili peppers to your heat preference. Substitute vegetable broth with chicken broth for a non-vegetarian version.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6
- Sodium: 600
- Fat: 18
- Carbohydrates: 20
- Fiber: 3
- Protein: 4
- Cholesterol: 30