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Pasta with Creamy Pumpkin Sauce

Pasta with Creamy Pumpkin Sauce
 
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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:
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
  1. COOK pasta as directed on package.
  2. 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.
  3. 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.

 

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