This pumpkin pasta recipe combines canned pumpkin and cream cheese to create a creamy sauce that is bursting with fall flavor.
Prep: 20 mins
Cook: 10 mins
Yields: 4 servings
8 ounces Mueller’s® Penne, uncooked
1 cup canned solid-pack pumpkin
1/2 cup fat free milk
3 tablespoons chive and onion cream cheese spread
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 cup liquid eggs
1/4 cup grated Parmesan cheese, divided
1Cook pasta according to package directions.
2Meanwhile, combine pumpkin, milk, cream cheese spread, garlic salt and pepper in medium bowl. Cover with microwave-safe plastic wrap; microwave on HIGH 1 to 2 minutes or until warm and cheese melts when stirred. Slowly whisk eggs into pumpkin mixture; set aside.
3Combine cooked pasta, pumpkin mixture and 2 tablespoons Parmesan cheese. Stir to combine; heat over low heat 1 to 2 minutes or until hot. Sprinkle remaining Parmesan cheese over top and serve.