I’m a pasta girl through and through. I grew up eating pasta for dinner most nights, and I still have it for dinner at least once a week. Imagine my delight when I came across pumpkin pasta on Pinch of Yum a few years ago. I wasn’t sure exactly how it’d taste, but added it to our meal plan anyway. We’ve been eating it now for over a year. Well, minus the bacon now since we haven’t eaten meat since May 2013. No worries, it’s still just as delicious.
This pasta is super easy to make and comes together in no time at all. It’s perfect any time of year, but especially during the fall. This pasta is creamy and pumpkin-y with a hint of tang from the cream cheese. It really doesn’t get much better! We made it last year for Thanksgiving dinner at my parents’ house and it was a huge hit. There were a lot of “mmms” at the table. Just give it a chance…I promise you’ll love it!
Creamy Pumpkin Pasta
Yields 4 Servings
- 1 lb. (16 oz.) Dry Penne Pasta
- 1 tsp. Canola Oil
- 2 cloves Garlic, minced
- 1 can (15 oz.) Pumpkin Puree (Not pumpkin pie filling)
- 1 can (12 oz.) Evaporated Milk
- 4 ounces Cream Cheese, cubed
- 3/4 tsp. Salt
Cook the pasta according to package directions. While the pasta cooks, heat the oil in a medium-size pot over medium heat. Add garlic and cook for about 1 minute, stirring often. Add the pumpkin puree and evaporated milk and whisk until combined. Add the cream cheese cubes and whisk until the cheese is completely melted. Add salt and whisk again. By this time the pasta should be finished cooking. Drain and return to pot. Add the sauce to the pasta and mix well.
Slightly adapted from Pinch of Yum