21 Reviews of Penne With Pumpkin Sauce

From: didyb

On Jan 25, 2005

Totally different than almost anything I've ever made before. I used canned pumpkin. After tasting it, I thought pepper would compliment it, so added a few shakes of coarse ground pepper- and it did! Easy and good and different.

From: HollyJane

On Nov 18, 2004

Delicious! I followed the recipe exactly except that I used vegetable broth instead of chicken. Also, I found that the sauce was a little too thin, so I added a tablespoon of flour and cooked it down a little. I used fresh pumpkin, as recommended. It was great! We loved it. Great fall dish.

From: drbecca26

On Mar 7, 2007

I thought this was excellent. It is not an uber-rich sauce by any means, so if that's what you are looking for, look elsewhere, but it succeeds beautifully in being what it is, a light pasta sauce that makes a lovely change from all the rich stuff I usually eat. Also, it reheats brilliantly, without any of the nastiness one gets when reheating really fatty sauces. I used vegetable stock in this, and that was the only change I made. Thanks for this...I will use it a lot when the weather gets hot here this summer!

From: Fulltime Chef

On Jan 28, 2008

This recipe is delicious! I've made it a couple of times a couple of different ways. One time I used green pepper instead of red, juice leftover from straining fresh pumpkin in place of the water and broth, coconut milk instead of heavy cream, and cilantro instead of parsley, and it was still amazing! It seems like a very flexible recipe, I'll definitely be making it again.

From: L. Davenport

On Sep 25, 2006

My husband loved this. It's very good. I modified the garlic to suit our tastes and used about a cup and half of pumpkin. The sauce cooks down nice once it's mixed with the pasta.

From: LUv 2 BaKE

On Dec 22, 2005

An interesting, different, but good pasta dish. I used home cooked, pureed pumpkin, vegetarian "chicken" broth, and whole wheat penne. I also used 1 tbsp skim milk plus 1 tbsp non fat sour cream in place of the heavy cream. After reading the reviews, I did add a tiny bit of hot pepper sauce. However, I wouldn't say this dish is bland, it just has a different mild flavour that doesn't need to be ultra strong to be tasty. Thanks for the recipe!

From: hippeastrum

On Oct 20, 2006

This was very good and felt very light too. I used freshly pureed pumpkin and instead of heavy cream I used milk, which still came out fine I thought. Thanks!

From: rosslare

On Oct 24, 2005

Yes, everybody is right, even nonpumpkinlovers love this. So nice, mellow flavors...maybe just a little too mellow for me. But a nice, different recipe.

From: Sonata

On Nov 9, 2005

We liked it, but it was a little bland for our tastes, even with extra pumpkin in it. I used fresh pumpkin and evaporated milk, like someone else suggested since I didn't have cream.

From: caffelatte

On Oct 29, 2005

this is delicious..even my kids who dont like pumpkin at this and loved it.. thanks for the recipe.. will definitely make over and over.