Chili Chocolate Pumpkin Pasta
- Yield: 6 servings
- 4 dried guajillo chilies, seeds removed
- 1cup hot water
- 4 tomatoes
- 1 onion, halved
- 4 garlic cloves
- 1 (15-ounce) can pumpkin puree
- 1/4teaspoon cumin
- 2teaspoons dried Mexican oregano
- 2teaspoons low sodium vegetable bouillon
- 1 1/2ounces Mexican chocolate, chopped with 1/4 teaspoon red pepper flakes
- 1pound Udon noodles
- 2tablespoons walnut oil
- Salt and pepper
- 1 (15-ounce) can black beans, drained and rinsed, for garnish
- 3ounces pumpkin seeds
- 3ounces golden raisins
- 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 to 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.
Nutritional Info *per serving
- Calories 545
- Fat 12.3g
- Saturated Fat 1.9g
- Cholesterol 0mg
- Sodium 1409mg
- Potassium 1007.4mg
- Carbohydrate 93.2g
- Fiber 10.5g
- Sugars 12.8g
- Protein 18.9g