Tasty! Connor approved!

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

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  • Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

Nutrition Facts

255 calories; protein 12.4g 25% DV; carbohydrates 45.3g 15% DV; fat 4.4g 7% DV; cholesterol 7.3mg 2% DV; sodium 500.3mg 20% DV. Full Nutrition

Reviews (102)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/23/2012
I made this tonight and with a few minor tweaks, mine turned out fabulous! My advice: START WITH A ROUX as others have suggested. I melted some butter, sauteed diced garlic and onion, added some flour, and then whisked in the broth and milk (I used equal parts broth and milk - makes it more creamy). Add pumpkin and bring to a simmer. I didn't want mine to taste like pumpkin pie, so instead of the cloves and cinnamon, I added white pepper and cayenne pepper. These two really rounded out the savory flavor and gave it just a hint of heat. Also, plenty of grated parmesan cheese! I didn't want to stop eating it. Will definitely make again. Read More
(109)

Most helpful critical review

Rating: 3 stars
03/21/2011
Good, not great. I also thought the sauce should be a bit creamer. Mine came out a bit soupy. However, it was easy, good, healthy, and inexpensive. Definitely worth a try, and you might love it. My mother could not get enough of it and thought it was fantastic. I used minced onion instead of onion powder and olive oil in place of the margarine. I think if I made this again, I would start with a roux as one of the other reviewers suggested. I could see kids liking this as it has a mild flavor. I also increased the servings to 8, which called for a full pound of pasta, a full can of pumpkin, and 2 cups of broths -- much easier measurements. I don't know why the recipe is written for 3 people. Seems like a odd number and throws all the measurements into odd amounts as well. Read More
(49)
132 Ratings
  • 5 star values: 43
  • 4 star values: 41
  • 3 star values: 28
  • 2 star values: 13
  • 1 star values: 7
Rating: 4 stars
10/23/2012
I made this tonight and with a few minor tweaks, mine turned out fabulous! My advice: START WITH A ROUX as others have suggested. I melted some butter, sauteed diced garlic and onion, added some flour, and then whisked in the broth and milk (I used equal parts broth and milk - makes it more creamy). Add pumpkin and bring to a simmer. I didn't want mine to taste like pumpkin pie, so instead of the cloves and cinnamon, I added white pepper and cayenne pepper. These two really rounded out the savory flavor and gave it just a hint of heat. Also, plenty of grated parmesan cheese! I didn't want to stop eating it. Will definitely make again. Read More
(109)
Rating: 5 stars
02/28/2011
LOVED LOVED LOVED this recipe! I could eat it everyday it was THAT good! Even my DS said I should make this at thanksgiving. I love pumpkin ravioli and this just reminded me of it kind of inside out. I can't wait to try the sauce with cheese tortellini! I made a 16 ounce box of pasta and it is all gone! no left overs! Thank you for a great recipe. will treasure this one! Read More
(56)
Rating: 3 stars
03/21/2011
Good, not great. I also thought the sauce should be a bit creamer. Mine came out a bit soupy. However, it was easy, good, healthy, and inexpensive. Definitely worth a try, and you might love it. My mother could not get enough of it and thought it was fantastic. I used minced onion instead of onion powder and olive oil in place of the margarine. I think if I made this again, I would start with a roux as one of the other reviewers suggested. I could see kids liking this as it has a mild flavor. I also increased the servings to 8, which called for a full pound of pasta, a full can of pumpkin, and 2 cups of broths -- much easier measurements. I don't know why the recipe is written for 3 people. Seems like a odd number and throws all the measurements into odd amounts as well. Read More
(49)
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Rating: 5 stars
02/22/2011
Yum! This was very good! I used some fresh pumpkin puree that I had in the freezer - and I think I may have used more than what was called for. I added a little ground sage just because I love it with pumpkin or squash and extra parmesan. This could easily be made more decadent with cream or butter - maybe starting with a roux for the sauce - but I appreciate that this is a pretty healthy dish as stated! Thanks ConnorsMom! Read More
(39)
Rating: 5 stars
06/24/2011
Mmmm so good.. I used a tablespoon of butter and doubled most of the spices (probably tripled the nutmeg) as per others' suggestions. Served with shells instead of penne so as to really soak up the flavour and it was perfect! Read More
(18)
Rating: 1 stars
03/08/2011
I really wanted this recipe to work out but it didn't. The sauce was way too soupy. I would recommend making a roux before if you are daring enough to try this. Read More
(18)
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Rating: 4 stars
10/19/2011
This was a great way to use up extra pumpkin and make a low-cost meal with things I generally have in my pantry. After reading reviews I decided to add some caramelized onions to this. I substituted veggie broth for the chicken broth plain soymilk for the milk cheddar for parmesan and skipped the margarine and onion powder. Some reviewers have mentioned that this was too soupy. I cooked this down for a while and also added extra cheese which seemed to combat that issue. I will certainly make this again and would love to do so when I have some sage in the house to add to the sauce. It was almost like inside out pumpkin ravioli which is one of my favorite dishes when we go out to eat. I'm so glad I can get something close to it at home without a huge amount of work. Read More
(15)
Rating: 4 stars
10/23/2012
Made this to serve tonight as a side dish to a roasted chicken. I read some of the other reviews and was worried about it being too thin or soupy as they refer to it. I decided to use evaporated milk instead of the skim. I use this in macaroni and cheese always for a creamier thicker result. I was also prepared to cut back on the broth. I made it as written only subbing evaporated milk for the skim and added about 2/3 of the broth. I let it simmer and it kept thickening and I continued to add the broth. Eventually I did add all that the recipe called for. As another reviewer suggested I simmered it for longer maybe 20 minutes very slow simmer. With the evaporated milk and the longer simmer time it will get as thick you you want. Just simmer until you like the consistency. Very pleased with that. I doubled this even though tonight it is for a side dish serving 2. It should be nice for tonight and some for lunch tomorrow minus what I tasted.:) I used fettuccine because I like it better. My husband usually prefers penne but he's not home now and not cooking. Either would be nice. I tried it before adding the cheese and didn't love it. The cheese needs to be there even if you just add it to the top. It's a nice change from red sauce or Alfredo and very autumn-like. Thank you Connorsmom for sharing! Read More
(14)
Rating: 2 stars
04/22/2012
This was really bland. It didn't really taste like anything to me. Read More
(13)