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
Units
Scale
- Fresh Chili Pepper Pumpkin Pasta Sauce
- 2 pumpkins, roasted & pureed (about 4 cups / 960 ml)
- 2 tbsp ghee or butter
- 3 tbsp 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 oz (795 g) can whole peeled tomatoes
- 1 cup (100 g) grated parmesan (grate extra for sprinkling on top)
- 2 cups (480 ml) water - could use more depending on what consistency
- 1 tbsp red or white wine vinegar
- 2 tbsp 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 tbsp 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 tbsp of ghee or butter and 1 tbsp 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