Source: kraftfoods.com
Ingredients:
1 pkg. (16 oz.) penne pasta
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper (cayenne)
Ground nutmeg to taste
Directions:
Notes:Oh my goodness. This was an incredible dinner in the heat of summer, I can't imagine how great it will taste in the fall (when the pumpkin flavor is more applicable). To be fair, I should warn that this is NOT a low-calorie meal! I had some leftover pumpkin to use after making Heather's Maori Bread, and this piqued my interest. I tried it for fun, but I think my arteries will be recovering until this autumn when I make it again. Wow. Oh, SO delicious though!
Directions:
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; place in large bowl. Add cream cheese sauce; toss to coat.
Notes:Oh my goodness. This was an incredible dinner in the heat of summer, I can't imagine how great it will taste in the fall (when the pumpkin flavor is more applicable). To be fair, I should warn that this is NOT a low-calorie meal! I had some leftover pumpkin to use after making Heather's Maori Bread, and this piqued my interest. I tried it for fun, but I think my arteries will be recovering until this autumn when I make it again. Wow. Oh, SO delicious though!
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