Comida Kraft
Recipe Box

Pasta with Creamy Pumpkin Sauce

Prep Time
25
min.
Total Time
25
min.
Servings

8 servings

Too intimidated to try making pumpkin ravioli? Try this instead: Canned pumpkin, cream cheese and Parmesan make an easy, creamy sauce for penne pasta.

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What You Need

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Make It

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  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook cream cheese, milk, Parmesan and butter in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently. Add pumpkin and seasonings; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
  • Drain pasta; place in large bowl. Add cream cheese sauce; toss to coat.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Note

Be sure to use canned 100% pumpkin, not pumpkin pie filling, when preparing this recipe.

Special Extra

Serve topped with additional Parmesan cheese.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 390
Total fat 18g
Saturated fat 11g
Cholesterol 60mg
Sodium 230mg
Carbohydrate 47g
Dietary fiber 3g
Sugars 5g
Protein 12g
% Daily Value
Vitamin A 110 %DV
Vitamin C 2 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I used 2 tbsp, or 1/4 the recommended butter, and I'd use none next time. I used 2 tbsp, or 1/4 the recommended butter, and I'd use none next time. It needs salt, not butter. It's plenty creamy between the milk (I used whole), cream cheese and parmesan. I also was generous with the nutmeg and cayenne pepper. A strange-sounding combo, but it works. Next time, I'm going heavier on the pumpkin and lighter on the creamy stuff. It makes me think of interior Mexican recipes that use corn oil and ground pumpkin seeds instead. Definitely on the blander side of the continuum, but there's room for improvement, and everybody else at the table wolfed it down. I can see using this sauce (with modifications) on chicken, vegetables, and certain fish.
Date published: 2006-09-28
Rated 3 out of 5 by from You will need to use way more milk than the recipe calls for - like at least twice as much. You will need to use way more milk than the recipe calls for - like at least twice as much. Otherwise, recipe just ends up being almost a big glob. I don't know how much I ended up using because I just kept adding and adding and adding until it was smoother and thinner. I really think it's probably a personal preference. Anyway, I made this the other night and didn't tell my hubby there was pumpkin in it because I knew he wouldn't eat it if he knew. After he inhaled the stuff, I told him there was pumpkin in it. He loved it. Overall, I would make this recipe again with my improvements. BTW, I tried it with some chopped up sun-dried tomatoes (the oil packed kind) and it was heavenly.
Date published: 2003-10-16
Rated 2 out of 5 by from When I began cooking I was very excited. When I began cooking I was very excited. It seemed like a fun, seasonal, yummy, main dish to have at my fingertips instead of the hundreds of seaonal dessert recipies. My husband and I sampled the sauce before I added the Pumpkin and the Crushed Red Pepper and our excitement escalated. After I added those two ingredients, something about the yumminess disappeared. It was just too much to have the pumpkin and the pepper in it. We felt like four bites of the pasta was plenty to eat, yet we were left feeling hungry. Leave the sauce on the pasta (add some broccoli and chicken or something) without the pumpkin and the pepper and you will have more tasty flavor with a desire to eat more and more.
Date published: 2003-10-29
Rated 4 out of 5 by from You need to add more red pepper (I used crushed, not ground), and salt & pepper. You need to add more red pepper (I used crushed, not ground), and salt & pepper. I also went with their recommendation of sliced zucchini & it turned out great. For a meat dish, I seasoned some ground chicken & formed into small meatballs. I sauteed until done (in 1 Tbl of olive oil) and then started the regular recipe directions from there... You really do need to taste along the way... I added the whole can of pumpkin, and 2x the red pepper. I may also try herbed cream cheese next time for a little more zing. Overall - GREAT!
Date published: 2008-10-14
Rated 2 out of 5 by from I decided to try this recipe because I thought it would be something unique, but still easy. I decided to try this recipe because I thought it would be something unique, but still easy. We didn't have any penne pasta in the house, so I used just regular elbow macaroni. I served this for supper tonight, and it was pretty disappointing. Everyone had seconds, but no one raved about it like that have some of the other recipes I've tried on this site. I thought it was really bland. I don't know exactly what it needed, but it definitely needed something. Don't think I will be making this again.
Date published: 2009-07-09
Rated 4 out of 5 by from This recipe is original and a good break from the normal alfredo. This recipe is original and a good break from the normal alfredo. However, I recommend that you access the situation and know yourself before you cook....like make sure you ejoy the taste of cream cheese and pumpkin, and thin out the sauce if you need to because it is very thick and rich. Don't skip on the red pepper, it sounded wierd to me but it rounds out the flavor perfectly. I would make this again for myself but my family is too picky for the taste.
Date published: 2006-06-13
Rated 4 out of 5 by from My boyfriend hates fall foods. My boyfriend hates fall foods. Not into pumpkin, ginger, all those yummy holiday foods. Personally I love them and I deceided to make this dish and not tell him it was pumpkin. Well after he tried it he could tell it was pumpkin right away but, he loved it anyway! The pumpkin flavor was very light and the dash of spice from the nutmeg and red pepper was fantastic! I highly recommend this! I made it using as low fat ingredients as I could and it was superb!
Date published: 2007-10-19
Rated 5 out of 5 by from Rich and beyond ah-mazing! Rich and beyond ah-mazing! I absolutly loved this dish! My mom loves to try the foods I make and when she heard pumpkin sauce she hesitated a little. However when she tasted the ridh delicious sauce she couldnt get enough! My dad loved it also and so with my grandma who despies pumpkin pie! The dish was rich in flavor and laid very heavy in your stomach, I reccomend adding more milk and maybe less cream cheese and pumpkin iot was a tad thick.
Date published: 2010-10-04
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