Habanero Pumpkin Spice Coconut Cream Pasta
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
Summer’s gone, but the flavor is heating up! 🌶️ This fall, spice things up with a dish you didn’t know you needed: rich coconut cream, warm pumpkin spice, and the fiery kick of Four Fathers Habanero come together in a bold, creamy pasta dish. 🍂🍜
Ingredients
- 1 can (500ml) pureed pumpkin
- 1 can (400ml) coconut milk
-
2 Tbsp FF habanero, (adjust for heat)
- ½ white onion, finely diced
- 2 cloves garlic, minced
- 6 oz pancetta (or 3 slices of bacon), chopped
- 1 Tbsp smoked paprika
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger
- Small bunch of thyme, rosemary, and basil
- 1 bag bowtie pasta
- 1 Tbsp olive oil (if needed)
- Grated Parmesan for serving
Directions
Render the Pancetta:
- Start pancetta (or bacon) in a cold pan, heating slowly to render the fat. Cook until crispy, then set aside.
Cook the Onions & Garlic:
- In the same pan, sauté onions in the pancetta fat (add olive oil if needed). When softened, add garlic and cook for 1 minute.
Add Spices & Habanero:
- Add habanero, paprika, cumin, cinnamon, nutmeg, and ginger. Stir and cook for 2-3 minutes, avoiding browning.
Add Pumpkin & Coconut Milk:
- Stir in the pumpkin and coconut milk. Remove from heat and blend the sauce until smooth.
Simmer with Herbs:
- Add whole thyme and rosemary sprigs. Simmer covered for 30 minutes, allowing flavors to meld and the sauce to thicken.
Cook the Pasta:
- While the sauce simmers, cook pasta per package instructions. Reserve some pasta water.
Combine Pasta & Sauce:
- Remove herbs, toss pasta in the sauce. Add pasta water if needed.
Plate & Serve:
- Top with pancetta, grated Parmesan, and basil. Enjoy!
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