Have a can of pumpkin puree just sitting around? Don’t know what to do with it? Well look no further!
In my old job as an Event Specialist with ASM, I made a really great pasta dish for work using a can of pure pumpkin puree (NOT to be confused with the kind that already has the flavoring for pumpkin pie!), cream cheese, and a few other assorted flavors.
CREAMY PUMPKIN PENNE
Hands on time: 30 minutes
- 8 oz. dry penne pasta (uncooked)1 cup canned solid pack pumpkin (or one 15 oz. can)
- 1/2 cup fat free milk
- 4 oz. Greek cream cheese – cut into 1/2-inch pieces
- 1 tsp. garlic salt
- 1/4 tsp. onion powder
- 1/4 tsp. ground black pepper
- 1/2 cup egg – beaten (please note, you can use the “egg replacers” found in the dairy section of your store just as well)
- 1/4 cup grated Parmesan cheese – divided
- Cook pasta according to package directions
- While pasta is cooking, combine pumpkin, milk, Greek cream cheese, garlic salt, onion powder and pepper in medium bowl. Cover with microwave-safe plastic wrap. Microwave on high 1-2 minutes OR until warm and cheese melts when stirred. Slowly whisk egg into pumpkin mixture. Set aside.
- Combine 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.
Now then…. that is the recipe as it was written on the recipe card. It turned out alright, but a bit bland. Here is the version of the recipe I used to make my samples.
- 16 oz. dry uncooked penne1 can (15oz.) pure pumpkin puree
- 2/3 cup fat free milk
- 1 whole bar Greek cream cheese
- 1/2 cup eggs – beaten
- 1/2 cup Parmesan cheese
- 1 and 1/2 tsp all purpose seasoning
- Cook pasta according to directions on label.
- While pasta cooks, combine egg, pumpkin, and milk in a large microwave safe bowl. Whisk until completely blended. Add 1 tsp all purpose seasoning. Stir until blended. Cut greek cream cheese into 1/2-inch chunks and add to pumpkin mixture. Heat on high for 1-2 minutes, covered with microwave-safe plastic wrap. Cheese should melt when stirred.
- Add parmesian cheese and remaining 1/2 tsp all purpose seasoning. Stir. Microwave 1-2 more minutes only if cream cheese needs more time to melt.
- Once sauce is completely blended, mix in cooked/drained pasta and serve.
No matter which version of this recipe you use, it should come out looking a bit like macaroni and cheese or an alfredo. The pumpkin flavor is subtle, and is a great way to sneak vegitables into someone’s diet if they don’t particularly like them.