Creamy Pumpkin Penne

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Creamy Pumpkin Penne calories by ingredient
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Submitted by:


I love this on a cold evening. I think it's even better the second day. I love this on a cold evening. I think it's even better the second day.
Number of Servings: 8


    Pumpkin, canned, - no the pie filling and I think the cans are 15 ounces
    Low 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 crushed
    Hot Pepper Sauce, 1 tsp or to taste I usually add more
    Cinnamon, ground, 11/2 tsp
    Nutmeg, ground, 1/2 tsp
    Pepper, black, 1 dash also to taste
    Sage, ground, .1/4 tsp
    Kraft 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.

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Member Ratings For This Recipe

  • very very good- used laughing cow cheese- two wedges and a little low fat mozzarella instead of the cream cheese
    - 3/15/11

    Was this review helpful?   yes  No
  • Tasty. I added chicken and peppers to make it a full meal and it turned out well. Thanks! - 1/21/09

    Was this review helpful?   yes  No
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