Penne With Pumpkin Cream Sauce

Prep Time
Cook Time
Ready In

"I was looking for something a little different to do with spaghetti sauce that the plain ordinary spaghetti or Alfredo. I found this on the Classico and WOW! how different. I am going to be sneaky and sneak it in on my husband! Sounds pretty good to me! My end results I hope will be we both like this!"

Original recipe yields 4 servings


  • Serving Size: 1 (365.9 g)
  • Calories 1040.3
  • Total Fat - 21.7 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 54.7 mg
  • Sodium - 477.1 mg
  • Total Carbohydrate - 201.5 g
  • Dietary Fiber - 15.1 g
  • Sugars - 64.3 g
  • Protein - 15 g
  • Calcium - 153.4 mg
  • Iron - 2.3 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.5 mg

Step 1

In a large pot of boiling, salted water, cook the pasta until Al Dente. Drain pasta and keep warm.

Step 2

In a large pot, melt the butter over medium-low heat.

Step 3

Add the onion and season with salt and pepper; cook until softened, about 6 minutes.

Step 4

Stir in the pumpkin and Alfredo sauce. Add some water to get a desired consistency.

Step 5

Heat until all ingredients are heated through.

Step 6

Serve over warm pasta. Top with Parmesan and parsley.

Tips & Variations

No special items needed.



The sauce was an easy and fast sauce to whip up. I did not use penne noodles. I had purchased some pumpkin filled raviolis at the Italian market in Philadelphia, Pennsylvania and wanted a sauce to go with them. This sauce is savory but very tasty. The sauteed onions really enhance the experience. Funny thing is we loved the sauce, but the raviolis were just okay. They were rescued by this amazing sauce. Thanks for posting.

review by:
(25 Nov 2015)