Creamy Pumpkin Penne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Pumpkin, canned, - no the pie filling and I think the cans are 15 ouncesLow fat cream cheese, 1 block or can use fat-free cubed*Barilla Plus Penne, 16 oz*Extra Virgin Olive Oil, 2 tbsp Garlic, 3 cloves minced or crushedHot Pepper Sauce, 1 tsp or to taste I usually add moreCinnamon, ground, 11/2 tsp Nutmeg, ground, 1/2 tsp Pepper, black, 1 dash also to tasteSage, ground, .1/4 tspKraft Reduced Fat Parmesan Cheese (grated) -(2 tsp), 1 tsp can top more later*College Inn Chicken Broth - 99% Fat Free, 2 cup Onions, raw, 1 medium, diced
Makes 6 1C servings
1. Set Water to boil and add pasta when it's rolling.
2. Meanwile in deep skillet add the olive oil and heat.
3. When it's sassy- add diced onion.
4. When the onion is translucent add the garlic and let it get cozy with the onion.
5. Add pumpkin and stir. It will hiss at you.
6. When it's heated through add cubed cream cheese and stir until melted and blended in.
7. Add Hot Sauce to taste
8. Stir in spices and let it get familiar with the pumpkin.
9. Add the grated Parmesan
10. Finally add the chicken broth. Add it a bit at a time to blend and add more. The texture will be creamy and thick. You want it to stay on the thick side to stick to the pasta.
11. Once the pasta is done - reserve a bit of the pasta water to add to the sauce. I don't know why: Gramma did it so I do too.
12. Let the whole thing come to a bubble.
13. Back to the pasta...once done to al dente: drain and put back in the pasta pot or big serving dish.,
14. Dump the sauce over top and mix in.
You can add more Parm here or give it a pass. Sometimes I like to top this with crumbled bleu - not required but really gives it a bite.
Number of Servings: 8
Recipe submitted by SparkPeople user SUNNIME.
1. Set Water to boil and add pasta when it's rolling.
2. Meanwile in deep skillet add the olive oil and heat.
3. When it's sassy- add diced onion.
4. When the onion is translucent add the garlic and let it get cozy with the onion.
5. Add pumpkin and stir. It will hiss at you.
6. When it's heated through add cubed cream cheese and stir until melted and blended in.
7. Add Hot Sauce to taste
8. Stir in spices and let it get familiar with the pumpkin.
9. Add the grated Parmesan
10. Finally add the chicken broth. Add it a bit at a time to blend and add more. The texture will be creamy and thick. You want it to stay on the thick side to stick to the pasta.
11. Once the pasta is done - reserve a bit of the pasta water to add to the sauce. I don't know why: Gramma did it so I do too.
12. Let the whole thing come to a bubble.
13. Back to the pasta...once done to al dente: drain and put back in the pasta pot or big serving dish.,
14. Dump the sauce over top and mix in.
You can add more Parm here or give it a pass. Sometimes I like to top this with crumbled bleu - not required but really gives it a bite.
Number of Servings: 8
Recipe submitted by SparkPeople user SUNNIME.
Nutritional Info Amount Per Serving
- Calories: 301.0
- Total Fat: 6.1 g
- Cholesterol: 5.6 mg
- Sodium: 456.2 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 6.3 g
- Protein: 16.3 g
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