Remember when I sent you running to your front porch to snatch up the leftover Halloween pumpkins to roast them and make pumpkin puree? Yes? Well, this recipe is for you! No? Then read about that here for next year: How to Make Roasted Pumpkin Puree and since your Halloween pumpkins are likely long gone, get thee to a grocery store and search for a rogue can of pumpkin that may have made it through the Thanksgiving rush of last week.
Pasta with Creamy Pumpkin Sauce:
16 oz. rigatoni or penne pasta
1 8 oz. package cream cheese, cubed
1/2 cup shredded Parmesan cheese
1 stick butter
1 cup milk
1 cup pumpkin puree*
1/4 tsp. red pepper flakes
ground nutmeg to taste
- Cook pasta to package directions.
- While pasta is cooking, place cream cheese, Parmesan cheese, butter and milk in a large saucepan. Cook on medium-low heat until cream cheese is melted, stirring frequently. Add pumpkin* and spices. Cook until heated through, stirring occasionally.
- Add sauce to pasta and toss lightly. Serve topped with additional Parmesan cheese if desired.
Note: if you DID take it upon yourself to make your own pumpkin puree, of course this will be frozen and you will need to thaw it before making the recipe. Clearly this is not included in the directions because not everyone is as fancy as we are. :-)