Creamy Pumpkin Pasta with Roasted Bell Pepper & Chipotle

This cozy, golden-hued pasta dish is the perfect balance of creamy comfort and smoky spice. Roasted red pepper adds sweetness, chipotle brings a gentle heat, and pumpkin purée gives it that silky, autumn richness. It’s a quick, flavorful meal that feels gourmet but comes together in under 30 minutes — ideal for a chilly evening or a weeknight dinner with a seasonal twist.

Ingredients

• 100–125 g (about ½ cup) pumpkin purée (roasted pumpkin)

• ½ red bell pepper

• ½ tbsp oil or butter

• ½ small yellow onion, chopped

• 1 garlic clove, chopped

• ½ dl (about 3 tbsp) cream or oat cream (for a vegan version)

• ½ dl (about 3 tbsp) water + ½ vegetable bouillon cube (instead of 1 dl vegetable stock)

• ¼ tsp chipotle paste (adjust to taste)

• ¼ tsp nutmeg (optional, adds warmth)

• Salt and black pepper to taste

• Pasta for 2 servings

• Grated Parmesan for topping

• Optional: roasted pumpkin seeds for topping

Equipment

• Medium-sized Enameled Cast Iron Dutch oven
• 6" cast iron skillet

Instructions

1. Preheat the oven to 225°C (435°F). Cut the bell pepper in half, remove the seeds, and place it cut-side down on a baking sheet. Roast for about 20 minutes, until the skin starts to blacken slightly. Let it cool and then peel off the skin.

2. Cook the pasta according to package instructions.

3. Heat the oil in a pan and sauté the onion and garlic until soft.

4. Dissolve the bouillon cube in ½ dl (about 3 tbsp) of hot water.

5. Add the pumpkin purée, roasted pepper, chipotle paste, cream, and bouillon water to the pan. Let it simmer gently for 5–7 minutes.

6. Blend the sauce with an immersion blender (or in a regular blender) until smooth and creamy.

7. Season with nutmeg, salt, and pepper. Add a splash of pasta water if the sauce is too thick.

8. Toss the pasta in the sauce and top with Parmesan (or vegan cheese) and optional roasted pumpkin seeds.