Chili Chocolate Pumpkin Pasta
- Yield 6 servings
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.
- 4 dried guajillo chilies, seeds removed
- 1 cup hot water
- 4 tomatoes
- 1 onion, halved
- 4 garlic cloves
- 1 (15-ounce) can pumpkin puree
- 1/4 teaspoon cumin
- 2 teaspoons dried Mexican oregano
- 2 teaspoons low sodium vegetable bouillon
- 1 1/2 ounces Mexican chocolate, chopped with 1/4 teaspoon red pepper flakes
- 1 pound Udon noodles
- 2 tablespoons walnut oil
- Salt and pepper
- 1 (15-ounce) can black beans, drained and rinsed, for garnish
- 3 ounces pumpkin seeds
- 3 ounces 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.