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Pasta with Creamy Pumpkin Sauce

Pasta with Creamy Pumpkin Sauce recipe
photo by:kraft
Too intimidated to try making pumpkin ravioli? Try this instead: Canned pumpkin, cream cheese and Parmesan make an easy, creamy sauce for penne pasta.
time
prep:
25 min
total:
25 min
servings
total:
8 servings
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posted:
11/19/2009
I didn't think the sauce would be enough for the pasta, but it was. I made this dish because I was looking for a way to use some pumpkin that I had left over and it turned out to be suprisingly delicious. Maybe next time I'll try it with some shrimp or chicken.
posted:
11/19/2009
We made this recipe tonight with some adjustments - a bit more pumpkin, a lot less butter/margarine and we added some yellow curry which seemed to really bring out the pumpkin taste. Very creamy and smooth, much like an alfredo sauce.
posted:
11/16/2009
Very, very Good. Although I strayed from the recipe a little. The only difference is I added a whole can of pumpkin and 3 tsp of cayenne pepper (really could have used more... but that is just me). I also would add a bit more butter.
posted:
11/12/2009
Oh my gosh! I just made this (still munching on it now, in fact). So incredibly good! I added a lot more pumpkin than it calls for (nearly an entire 15 oz. can) and skipped the pepper since I'm not a big spicy fan. I also went heavy on the nutmeg. Definitely one to make again!
posted:
11/12/2009
This recipe was so boring and the texture was so off-putting.
posted:
11/12/2009
This recipe turned out good, but I did make some modifications after reading so many comments that it was "bland". I sauted a finely chopped onion in herb butter (sage and chive)then basically followed the recipe as written. I didn't have nutmeg so I used pumpkin pie spice. I used bow tie pasta instead of penne. I would describe the flavor as very delicate--not bland. I will definitely make this again.
posted:
11/11/2009
I love this recipe! I use whole wheat pasta to increase the protein and fiber, and I think it works well with the pumpkin. I also use red pepper flakes instead of ground pepper. I also use low fat cream cheese and skim milk to keep it more healthy, I think it works out great!
posted:
11/10/2009
Sublime taste and the whole family enjoyed it! That doesn't happen very often!
posted:
11/3/2009
I was skeptical, but curious when making this recipe. I was very surprised at how good this recipe turned out! I added some chili pepper and black pepper just to add a little kick. I would definetly make this again.
posted:
10/8/2009
a bit too much cayenne for those who don't like spice. Very heavy on the cheese taste. It was alright.
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