Chili Chocolate Pumpkin Pasta


chili_choc_pumpkin_pasta

In this play on mole, Guajillo chilis are toasted and then blended with pumpkin puree, tomatoes and garlic. Spicy Mexican chocolate and black beans round out the innovative sauce, served over chewy Udon noodles and finished with crunchy pumpkin seeds. This recipe comes to us from Danica of Soundly Vegan.

Serves 6

  • 4 dried guajillo chilies, seeds removed
  • 1 cup hot water
  • 4 tomatoes
  • 1 onion, halved
  • 4 cloves garlic
  • 1 15 oz can pumpkin puree*
  • or
  • 1 3/4 cups roasted pumpkin puree*
  • ¼ teaspoon cumin
  • 2 teaspoons dried Mexican oregano
  • 2 teaspoons low sodium vegetable bouillon
  • 1 1.5 ounce ball artisanal chocolate, chopped
  • or
  • 1.5 ounces Mexican chocolate, chopped with ¼ teaspoon red pepper flakes
  • or
  • 1.5 ounces bittersweet chocolate, chopped with ¼ teaspoon cinnamon and red pepper flakes
  • 1 pound Udon noodles
  • 2 tablespoons walnut oil
  • salt and pepper, to taste
  • 1 15 ounce can black beans, drained and rinsed, for garnish
  • 3 ounces pumpkin seeds, for garnish
  • 3 ounces golden raisins, for garnish

*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.

Place the Guajillo chilis in a dry pan over medium-high heat.  Toast for about 2 minutes on each side, or until crispy and fragrant. Transfer the toasted chilies to a bowl and add 1 cup hot water to rehydrate.

Add the tomatoes and onion halves to the same hot, dry pan. Cook, rotating occasionally, for 3-5 minutes, or until all the sides are blackened. Transfer the blackened onion and tomato to a blender.

Add the toasted, rehydrated Guajillos and their soaking liquid, garlic and pumpkin puree to the blender. Blend until the sauce is smooth. Transfer the sauce to a large pot and bring to a simmer on the stove.

Add the cumin, oregano and vegetable bouillon. Continue to simmer on medium-low for about 5 minutes and then add the chopped chocolate spice blend. Reduce heat to low.   Whisk the chocolate into the sauce. Cover and let the sauce sit over low heat as you cook the pasta.

Bring a large pot of salted water to a boil over medium-high heat. Cook Udon noodles according to package directions.

Just prior to serving, add the walnut oil to the sauce and season with salt and pepper to taste.

To plate, serve the sauce over the Udon noodles. Garnish with black beans, pumpkin seeds and golden raisins and enjoy.

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Nutrition Information

Chili Chocolate Pumpkin Pasta

Servings per Recipe: 6

Amount per Serving

Calories:  545

Calories from Fat:  110

Total Fat:  12.3g

Saturated Fat:  1.9g

Cholesterol:  0mg

Sodium:  1409mg

Potassium:  1007.4mg

Carbohydrates:  93.2g

Dietary Fiber:  10.5g

Protein:  18.9g

Sugars:  12.8g

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