Pumpkin Pasta

Pumpkin Pasta

ConnorsMom

"Tasty! Connor approved!"
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Ingredients

20 m servings 255 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  2. Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 81
  1. 108 Ratings

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Most helpful positive review

I made this tonight and with a few minor tweaks, mine turned out fabulous! My advice: START WITH A ROUX as others have suggested. I melted some butter, sauteed diced garlic and onion, added some...

Most helpful critical review

Good, not great. I also thought the sauce should be a bit creamer. Mine came out a bit soupy. However, it was easy, good, healthy, and inexpensive. Definitely worth a try, and you might love it....

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Least positive
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I made this tonight and with a few minor tweaks, mine turned out fabulous! My advice: START WITH A ROUX as others have suggested. I melted some butter, sauteed diced garlic and onion, added some...

LOVED LOVED LOVED this recipe! I could eat it everyday it was THAT good! Even my DS said I should make this at thanksgiving. I love pumpkin ravioli and this just reminded me of it kind of inside...

Good, not great. I also thought the sauce should be a bit creamer. Mine came out a bit soupy. However, it was easy, good, healthy, and inexpensive. Definitely worth a try, and you might love it....

Yum! This was very good! I used some fresh pumpkin puree that I had in the freezer - and I think I may have used more than what was called for. I added a little ground sage, just because I love...

Mmmm, so good.. I used a tablespoon of butter and doubled most of the spices (probably tripled the nutmeg) as per others' suggestions. Served with shells instead of penne so as to really soak up...

I really wanted this recipe to work out, but it didn't. The sauce was way too soupy. I would recommend making a roux before if you are daring enough to try this.

This was a great way to use up extra pumpkin and make a low-cost meal with things I generally have in my pantry. After reading reviews I decided to add some caramelized onions to this. I substit...

This was really bland. It didn't really taste like anything to me.

Made this to serve tonight as a side dish to a roasted chicken. I read some of the other reviews and was worried about it being too thin or soupy as they refer to it. I decided to use evaporated...

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