Tuesday, January 20, 2009

Pasta with Creamy Pumpkin Sauce

Pasta with Creamy Pumpkin Sauce by Kraft
16 oz penne, uncooked
8 oz cream cheese, cubed
1 c grated Parmesan cheese
1/2 c butter
1/2 c milk
1 c canned pumpkin (to use leftover pumpkin, see other pumpkin recipes)
1/2 t ground red pepper
ground nutmeg

1. Cook pasta as directed.
2. Meanwhile, place cream cheese, parmesan, butter, and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently.
3. Add pumpkin & spices; cook until thoroughly heated; stirring frequently.
4. Add pasta & toss lightly. Serve topped with additional Parmesan cheese if desired

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