Pasta with Creamy Pumpkin Sauce

3.5
(189) 161 Reviews
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
% Daily Value
Total fat 18g
Saturated fat 11g
Cholesterol 60mg
Sodium 230mg
Carbohydrate 47g
Dietary fiber 3g
Sugars 5g
Protein 12g
   
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

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  • pennyp45 |

    Very disappointed in this recipe. It was too spicy hot, but didn't have any other seasonings. Even after I tried fixing it, most went into the garbage.

  • mandymoon83 |

    I adore this recipe because I love pumpkin, but my husband and I agreed it still needs 'something' else to it, just not sure what. But a quick easy meal for sure!

  • nekowaif |

    This was an excellent day-before-Thanksgiving supper - my husband was skeptical of using pumpkin in a pasta sauce but he loved the dish! I used previously prepared pumpkin from our garden & an 8 oz tub of light spreadable cream cheese, but I cut the butter back to only 2 tablespoons and never missed it. Will definitely make again!

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