recipe reviews for:

Classy Pumpkin Pasta

“This one's so quick and easy, and its understated class makes it a fantastic entree at a dinner party. It's done the rounds between all my friends, and we love it as a quick and gorgeous dinner! This pasta tastes divine, it's quick, simple, looks beautiful, and if that's not enough, it's also incredibly budget-and waistline-friendly! Goes well visually and palatably with a fresh green salad.”

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Reviewed: Nov. 9, 2011

This was great. I love simple recipies, so I made this with canned pumpkin and chunky bottled marinara sauce. I left out the sour cream, but added rosemary, oregano, basil and topped with parmesan...

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1 user found this review helpful

Reviewer:

clanc113

Reviewed: Nov. 15, 2010

I used quinoa shells, and omitted the oil. Just about the time when the pasta was done, I added the pumpkin to the water; in that minute the pumpkin cooked. I just combined everything. This is good!

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2 users found this review helpful

Reviewer:

sueb

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Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jan. 19, 2009

YUCK!

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1 user found this review helpful

Reviewer:

terri

Reviewed: Dec. 10, 2008

I make something similar to this, but with butternut squash, roasted garlic, and madeira wine. I did not care for the overly-cloying texture, nor the taste of this dish. The mixture might be nice as a base for a vegetarian lasagna, however.

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3 users found this review helpful

Reviewer:

4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

Reviewed: Dec. 13, 2007

I added more tomato paste and some tomato sauce- and some much-needed spices (salt/pepper/cumin/garlic). But was very tasty after a bit of tampering.

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4 users found this review helpful

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PRINCESATARAH

Reviewed: Aug. 31, 2006

I thought this was ok. I added a can of diced tomatoes because I knew my 5 year old would turn his nose up if it didn't look more like spaghetti. I also used canned pumpkin puree because I was searching for recipes to use a spare can I had in my pantry. I might make this again, but will doctor it up to fit our tastes.

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5 users found this review helpful

Reviewer:

SHANESMOMMY

Cooking Level: Intermediate

Living In: Punxsutawney, Pennsylvania, USA

Reviewed: Sep. 7, 2005

The consistency of the sauce is similar to pesto and was surprisly spicy. Delicious and was good with cashews and broccoli florets. Thank u Magdalene for the recipe. :)

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3 users found this review helpful

Reviewer:

Ioyces

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

Living In: Adelaide, South Australia, Australia

Reviewed: Oct. 1, 2003

I thought this recipe was very simple and fast. My husband even liked it and he is a very picky eater!

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3 users found this review helpful

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TPARRAZZO

Reviewed: Nov. 13, 2002

Peeling, seeding and grating the pumpkin is not quick or easy (although using a food processor for the grating helps). Once that's done, the rest is simple. Sauce is good and certainly has pumpkin flavor, but is thick and doesn't stick to the pasta well.

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4 users found this review helpful

Reviewer:

A-HOWARD

Reviewed: Nov. 15, 2001

Although I am a vegetarian, this recipe was too healthy tasting even for me! I did not find it easy (peeling and grating pumpkin takes time - even with a food processor!) or quick...It was also VERY squashy tasting.

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20 users found this review helpful