Tuesday, September 21, 2010


Another great recipe from a friend of a friend. Thanks Terry and Ellen!!!!! This looks fabulous! Last day of Summer tomorrow and by the way it may be 85 degrees here...YIPPEEEE!!!! One last wonderfully warm moment...then of course the rain comes into town as fast as the Fall colors are appearing.

Everywhere I go I see pumpkins....is that a hint!!!!??? This recipe is a super tasty twist on an alfredo sauce. The pumpkin and nutmeg are so flavorful..really adds to the cream and cheese. I think this could also work with a nice roasted pureed butternut squash instead of the pumpkin...but I am sooo going Pumpkin!

16 oz box of penne pasta (or your favorite)
1 (8 oz) pkg cream cheese
1/2 cup fresh grated parmesan cheese
1 stick unsalted butter
1/2 cup whole milk
1 cup canned 100% pumpkin (not pumpkin filling)
sliced zucchini (optional - see note below)
1/2 tsp cayenne
1/4 tsp ground nutmeg
sage for garnish

Prepare pasta according to package directions.

In a saucepan, heat over low heat - cream cheese, parmesan cheese, butter and milk until cream cheese and butter are melted, stirring frequently. Add pumpkin and seasonings and stir until cooked and heated through. Taste and season to your taste. Combine drained pasta with pumpkin sauce. Toss to coat and serve with extra parmesan cheese. I would add a garnish of a bit of fresh sage.

Special note: Terry suggests adding sliced zucchini to pasta in the last three minutes of pasta cooking process. Drain both zucchini and pasta and coat with sauce.

So delicious....Thanks again!


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