Main dishes

Pasta with Creamy Pumpkin Sauce

photo by:

kraft

I loved this recipe. I used Philly Cooking Creme instead of regular cream cheese and did not add the pepper. Very hearty and yummy!

posted by

a cook

on 9/21/2011

time

prep:

25 min

total:

25 min

servings

total:

8 servings

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What You Need

pkg. (16 oz.) penne pasta

pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

1/2

cup KRAFT Grated Parmesan Cheese

1/2

cup (1 stick) butter or margarine

1/2

cup milk

cup canned pumpkin

1/2

tsp. ground red pepper (cayenne)

Ground nutmeg to taste

Make It

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.

Kraft Kitchens Tips

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Special Extra

Add 2 cups sliced zucchini to the boiling water the last 3 min. of the pasta cooking time.

Note

Be sure to used canned 100% pumpkin for this recipe, not pumpkin pie filling.

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lpope615

posted:11/10/2011

Incredibly Rich and heavy recipe, although the taste was pretty good and the pepper added a little kick to it. I think you could use about half of the cream cheese and maybe some more milk and it would balance it out. I added chicken and peas and those were a nice touch.

carachilds

posted:11/4/2011

Two of my children really liked it. The other two just picked at it. My husband ate a plate to make me feel good. Me...I tried not to throw it up in front of the kids. The pumpkin was to overpowering and it wasn't flavorful. I felt like I had a mouthful of canned pumpkin. My family didn't really care for it.

conolia

posted:11/1/2011

My husband loves all things pumpkin, but this just wasn't right. The sauce was sticky and too thick and the pumpkin was too strong and didn't compliment the pasta at all. We were able to finish what was on our plates, but threw the rest out.

a cook

posted:10/8/2011

This was a very good recipe. I used rigatoni instead of the penne pasta. I also used half the amount of cayenne pepper (not a big fan of spicy foods). For a mild pumpkin flavor you may want to use 1/2 cup pumpkin instead of 1 cup.

katsuki

posted:9/28/2011

I will deffinately do that one again, i put less cayenne (cuz the kids aren't into spycy food) and added some grated cheddar cheese on top of it , and some ham in it, it was yummy!!!!thick and creamy saus, a pure delight !!!!

a cook

posted:9/21/2011

I loved this recipe. I used Philly Cooking Creme instead of regular cream cheese and did not add the pepper. Very hearty and yummy!

iamninu

posted:12/31/2010

This was a great recipe. However, you definitely need to add a lot more milk than required by the recipe. Also, the consistency is very lumpy, so make sure that you use a blender to blend the sauce in the end for a smooth consistency. Other than that, its a GREAT recipe..the taste was miraculous. I will definitely make it again

tmathewson

posted:12/21/2010

This recipe could use some tweaking, but definitely has some potential

a cook

posted:11/9/2010

My husband and I loved this! He was skeptical when I told him it was "pumpkin" pasta but loved it once he tried it. My kids however found the nutmeg and cayenne to be too spicy. Great for the two of us though.

icerose87

posted:10/31/2010

I didn't like it too much, but my mom and my boyfriend did. It has a spicy kick to it. I thought it was a little much, and it could've used more of a cheese flavor. Give it a try if you like different flavors, but like others have said...NOT FOR PICKY EATERS!!!!!!