One-Pot Creamy Chipotle Pumpkin Pasta from Salt and Wind.

Hi, there! It’s Aida, the creator of Salt & Wind, where we create recipes inspired by our favorite places for those looking to taste the world.

But this time of year, my recipe are ones that feature squash. My friends and I often bring this flavor back home with us in the form of pumpkin tacos with chipotle and spices from none other than Tijuana, Mexico. Let’s just say we go straight to the source. They are seriously swoon-worthy. I don’t know about you, but as the weather changes, I want warm and hearty pasta pretty much every night. And if I could eat only one thing during the fall months, it’d be this best-of-both-worlds Creamy Chipotle Pumpkin Pasta.

Here’s the lowdown: You blend up pumpkin with spice for a totally different take on, well, pumpkin spice (no lattes here—just pasta) and then let that cook with the pasta. It’s a one-pot pasta that’s super low key in terms of effort. Have you made a one pot pasta before? There’s no water boiling to be had, you just dump and stir.

Ready to make this creamy and savory dish?

One-Pot Chipotle Pumpkin Pasta

The perfect seasonal pasta dish. |

Makes: 2 to 4 servings


  • 4 tablespoons extra-virgin olive oil, plus more for garnish
  • 2 cups low-sodium vegetable or chicken broth or water
  • 1 cup 100% pure pumpkin puree (not pumpkin pie filling)
  • ½ cup dry white wine
  • 2 tablespoons chipotle in adobo sauce plus 1 whole chipotle chile
  • ½ medium red onion, roughly chopped
  • 5 medium garlic cloves, finely chopped
  • 2 ½ teaspoons kosher salt
  • 1 teaspoon granulated sugar
  • 12 ounces rigatoni or penne pasta
  • 1 (about 3-inch) cinnamon stick
  • toasted raw pumpkin seeds (aka pepitas), for garnish (optional)
  • shaved pecorino Romano or aged manchego cheese, for garnish (optional)


  1. Place olive oil in a medium pot and set over medium heat.
  2. Meanwhile, combine the broth or water, pumpkin puree, white wine, chipotle en adobo sauce and chile, onion, garlic, salt, sugar in a food processor or blender and process until smooth, at least 1 minute.
  3. Pour the mixture into the pot with the oil, add the pasta and cinnamon stick, and stir to coat.
  4. Bring mixture to a boil then cook, stirring frequently so the pasta doesn’t stick, until the pasta is al dente, about 12 to 15 minutes.
  5. Remove cinnamon stick, taste and add more salt, pepper, or chipotle as desired.
  6. Stir in a little more broth or water as needed to thin out the sauce. Serve topped with shaved cheese and toasted pepitas, as desired.

an autumn-inspired pasta dish infused with Mexican flavor.

How delicious does this finished product look? Just know that you may need a bit more liquid if your stove is really going for it. And you’ll want to stir regularly toward the end so that everything cooks evenly. Oh, and don’t be shy with the chipotle. This should give you a nice medium heat but a little extra spice never hurt anyone!

Will you be trying this recipe?

Thanks for the wonderful and festive recipe, Aida! For more travel related recipes, be sure to head over to Salt & Wind.

Let us know in the comments below.

XO Team LC

Photos: salt & wind