Pasta with Creamy Pumpkin Sauce
Prep time
Total time
Too intimidated to try making pumpkin ravioli? Try this instead: canned pumpkin, cream cheese, and parmesan, which makes an easy, creamy sauce for penne pasta.
Author: Kraft
Recipe type: Lunch
Serves: 8
Ingredients
- 1 pkg. (16 oz.) Penne Pasta
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
- ½ C KRAFT Grated Parmesan Cheese
- ½ C Butter or 1 stick Margarine
- ½ C Milk
- 1 C Canned Pumpkin
- ½ tsp. Ground Red Pepper (cayenne)
- Ground Nutmeg to taste
Instructions
- COOK pasta as directed on package.
- MEANWHILE, cook cream cheese, parmesan, butter, and milk in large saucepan on low heat until cream cheese is melted, stirring frequently. Add pumpkin and seasonings; stir. Cook until heated through, stirring occasionally.
- DRAIN pasta; place in large bowl. Add cream cheese sauce; toss to coat.
Notes
Be sure to used canned 100% pumpkin for this recipe, not pumpkin pie filling.
Special Extra
Add 2 C sliced zucchini to the boiling water the last 3 minutes of the pasta cooking time.
Special Extra
Add 2 C sliced zucchini to the boiling water the last 3 minutes of the pasta cooking time.