Try this Pasta with Creamy Pumpkin Sauce, featuring canned pumpkin, cream cheese and Parmesan cheese. The creamy pumpkin sauce works great over penne or the pasta of your choice. Serve this dish topped with additional Parm for a special touch.
What You Need
Original recipe yields 8 servings
1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
3/4 cup milk
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup butter or margarine
1 cup canned pumpkin
1/2 tsp. ground red pepper (cayenne)
dash ground nutmeg
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Let's Make It
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.
Prepare using PHILADELPHIA Neufchatel Cheese.
Be sure to use canned 100% pumpkin, not pumpkin pie filling, when preparing this recipe.
Serve topped with additional Parmesan cheese.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.