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Pumpkin Penne

From Parents Magazine - "Thanks to canned pumpkin, this pasta gives the kiddos two servings of veggies."

This was yummy!  Perfect for Autumn. I added one chopped and sautéed zucchini, and some left over chicken from last night’s Roasted bird.

Makes 6 cups.

Pumpkin Penne

Pumpkin Penne

Pumpkin Penne


1 12 oz. box whole-wheat penne
1 Tbsp. olive oil
1 shallot, finely chopped ( You can skip this and add 1/2 tsp. onion powder)
1 1/2 cups low-sodium chicken broth
1/2 cup fat-free evaporated milk
1 15 oz. can pumpkin
1/2 tsp. pumpkin-pie spice
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. Fresh parsley, chopped


Cook pasta according to package directions. 

Meanwhile, in a saucepan, heat oil on medium.  Add shallots; cook and stir until tender, about 3 minutes.  Whisk in broth, evaporated milk, pumpkin, spice, salt, and pepper.  Bring to a boil; reduce heat to low. Simmer, uncovered, for 4 minutes, stirring occasionally.

Toss pasta with sauce.  Spoon into bowls and top with parsley and cheese.

Around The Web
Join The Conversation
commonsense102 commonsense102 6 years
I've made this tons of times... it yummy and my lil one likes it!!
wren1 wren1 6 years
Sounds yummy.
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