46 Reviews of Creamy Pumpkin Pasta

From: ~Rita~

On Jan 23, 2006

I use a 15 ounce can of pumpkin, omitted the sour cream because I just didn`t want the extra fat. And didn`t miss it! I added hot pepper flakes and fresh minced sage. Garnished with diced red onions and cheese. It served 3 but thats because my son ate most of it. I was expecting leftovers I guess I was kidding myself. This really should serve 4-6 as the recipe states. Thanks for fillg up my sons belly!

From: Emil T

On Sep 11, 2006

Loved this recipe.....have made one similar that I got from Rachael Ray's 30 minute meals. Basically the same recipe, but brown up some italian sausage to add to it and some fresh sage......yumm-o

From: *Kathy*

On Sep 20, 2006

Absolutely fantastic! When I told my friends I was bringing a pumpkin pasta dish for a recent party, they groaned and were less than enthusiastic. I think they were expecting pumpkin pie with noodles. Well, they changed their minds!!! Following another reviewer's suggestions, I added browned italian sausage, making this a heartier main dish. All the skeptics turned into believers. They all loved the addition of the sausage, and said it's an absolute must for this recipe.. The brilliant green of the parsley and the rich orange pumpkin sauce are so attractive. I used organic low-sodium chicken broth because whenever I make chicken broth from bouillon, it's too salty for us. A really wonderful fall dish that I'll be making again.

From: hunny bunny

On Nov 5, 2008

This has become a new comfort food for me. My husband detests pumpkin but loved this dish. He even requested left overs for his lunch! I used homemade chicken stock, used half & half in place of cream, and omitted the parsley (didn't have any). Also, I added 1lb of turkey breakfast sausage. I think this dish would be great with peas or broccoli & cauliflower for a more rounded meal.

From: Chef KellyF

On Sep 20, 2006

My husband told me to add this recipe to my monthly recipe rotation! I was very surprised because he doesn't like pumpkin! The flavor combinations were wonderful and very complementary. I added some chicken strips for a little protein. Thanks for sharing this recipe!

From: Baker Barb

On Mar 4, 2007

This was really good! I made it last minute and didn't have romano cheese so I substituted parmesan cheese and it was very nice. It wasn't a completely creamy sauce but the sauche did stick to the penne nicely. Like others have mentioned - this meal didn't taste pumpkin-y but that has its pros too - it was easy to sneak to the kids as "mac and cheese" (who both loved it and want to eat it every week) and the only con is that I love the taste of pumpkin and will add more the next time I make this. We will definitely be making this again!

From: Food4Pedro

On Nov 25, 2006

This was good and if I have it again I would rather it be a side dish. I thought it was a bit bland to be the center of attention. The pumpkin is a good twist!

From: Madson7

On Sep 15, 2006

Made this last night. Very tasty. Made exactly as posted but added italian sausage. This is a great, quick meal. Thank you

From: Greatdin-din

On Sep 16, 2006

OUTSTANDING!!! We LOVED this recipe! I did substitute whole milk for the heavy cream and used light sour cream and also used fat free butter spray instead of butter. I used everything else as listed and did add smoked mozzarella- artichoke and garlic chicken sausage and that was fabulous with the flavor. I will definitely make this again and from the reaction it will be a new family favorite. Very easy to make and made the kitchen alive with the aroma. Thank you, we adore it.

From: -Blondie-

On Dec 21, 2006

I loved this recipe and i found it quite easy to make! I added some balsamic sausage for some extra flavor. I used more nutmeg than this recipe calls for because I also pulled from Rachael Ray's Penne with Pumpkin Sauce. I also cut the salt.