Pumpkin Pasta Recipe - Allrecipes.com
Pumpkin Pasta Recipe
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Pumpkin Pasta
See how to turn canned pumpkin puree into a creamy pasta sauce. See more
  • READY IN 20 mins

Pumpkin Pasta

Recipe by  

"Tasty! Connor approved!"

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 15 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2012

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 flour, and then whisked in the broth and milk (I used equal parts broth and milk - makes it more creamy). Add pumpkin and bring to a simmer. I didn't want mine to taste like pumpkin pie, so instead of the cloves and cinnamon, I added white pepper and cayenne pepper. These two really rounded out the savory flavor and gave it just a hint of heat. Also, plenty of grated parmesan cheese! I didn't want to stop eating it. Will definitely make again.

 
Most Helpful Critical Review
Mar 21, 2011

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. My mother could not get enough of it and thought it was fantastic. I used minced onion instead of onion powder and olive oil in place of the margarine. I think if I made this again, I would start with a roux as one of the other reviewers suggested. I could see kids liking this as it has a mild flavor. I also increased the servings to 8, which called for a full pound of pasta, a full can of pumpkin, and 2 cups of broths -- much easier measurements. I don't know why the recipe is written for 3 people. Seems like a odd number and throws all the measurements into odd amounts as well.

 
Feb 28, 2011

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 out. I can't wait to try the sauce with cheese tortellini! I made a 16 ounce box of pasta and it is all gone! no left overs! Thank you for a great recipe. will treasure this one!

 
Feb 22, 2011

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 it with pumpkin or squash, and extra parmesan. This could easily be made more decadent with cream or butter - maybe starting with a roux for the sauce - but I appreciate that this is a pretty healthy dish as stated! Thanks, ConnorsMom!

 
Jun 24, 2011

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 the flavour and it was perfect!

 
Mar 08, 2011

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.

 
Apr 22, 2012

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

 
Oct 19, 2011

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 substituted veggie broth for the chicken broth, plain soymilk for the milk, cheddar for parmesan, and skipped the margarine and onion powder. Some reviewers have mentioned that this was too soupy. I cooked this down for a while and also added extra cheese which seemed to combat that issue. I will certainly make this again and would love to do so when I have some sage in the house to add to the sauce. It was almost like inside out pumpkin ravioli which is one of my favorite dishes when we go out to eat. I'm so glad I can get something close to it at home without a huge amount of work.

 

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Nutrition

  • Calories
  • 255 kcal
  • 13%
  • Carbohydrates
  • 45.3 g
  • 15%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 8.6 g
  • 34%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 500 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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