Friday, 9 November 2012

Pasta with Creamy Pumpkin Sauce

16 oz. penne pasta
 8 oz. Philadelphia Cream Cheese, cubed
1/2 cup Kraft Grated Parmesan Cheese
1/2 cup butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper (cayenne)
ground nutmeg to taste

Cook pasta as directed on package.
Meanwhile, cook cream cheese, Parmesan, butter and milk in large saucepan on low heat until cream cheese is melted, stirring frequently. Add pumpkin and seasonings; stir. Cook until heated through, stirring occasionally.
Drain pasta and place it in a large bowl. Add cream cheese sauce; toss to coat.
Serves 8.

Recipe found here.

No comments:

Post a Comment