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Chorizo-Spiced Pumpkin Pasta

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4


  • 2 tablespoons Countryside Creamery unsalted butter
  • 1 shallot minced
  • 2 garlic cloves minced
  • 1 teaspoon ancho chile powder
  • 1 teaspoon Stonemill ground cumin
  • 1 teaspoon Stonemill salt
  • 1/4 teaspoon Stonemill dried oregano 
  • 1/4 teaspoon ground coriander
  • Pinch of SimplyNature organic ground cayenne
  • Pinch of ground cloves 
  • 3/4 cup Baker’s Corner 100% Pure Canned Pumpkin or SimplyNature organic pumpkin
  • 3 tablespoons Friendly Farms plain Greek yogurt OR crème fraîche
  • 3/4 cup reserved pasta water divided 
  • 1 pound SimplyNature organic spaghetti or pasta of choice 


  • In a medium saucepan, set over medium heat, add the butter. When melted, add the shallot and garlic. Cook until the shallot has softened, about 2 to 3 minutes. Mix in the chile powder, cumin, salt, oregano, coriander, cayenne and cloves. Cook for 1 to 2 minutes, until the spices are fragrant. Add the pumpkin puree, yogurt or crème fraîche and mix until warmed, about 2 to 3 minutes. Give it a taste and adjust the salt to your liking. It might be a bit salty but it’s ok because the pasta will need it! Set aside. 
  • Meanwhile, bring a cast iron oven filled with salted water to a boil. Add the pasta and cook until al dente (mine took about 8 to 9 minutes). Scoop out about 3/4 cup of pasta water and set it aside. Drain the pasta and add it back to the cast iron oven. 
  • Add the pumpkin mixture to the pasta and pour in about 1/2 cup of pasta water. Toss until the pasta is evenly coated in the sauce. If needed, add an extra 1/4 cup of pasta water. Divide amongst plates or bowls and garnish with pepitas. 


Serving: 4g