Penne-Wise Pumpkin Pasta

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Fabulous. Easy. Kids loved it! The sauce takes a little longer than one might think to thicken, though. Count on a few extra minutes.....

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I followed this recipe as posted. I could not get the pumpkin sauce to taste good before adding the pasta! After adding several other spices and some honey I got it to be bearable. I have to agree with other reviews that pumpkin with the spices is needed, but it is still lacking so I can't give it more than 1 star.
I have made several of Rachael's dishes and they have been really good. What a disappointment! I almost have to think it was a recipe Foodnetwork chefs tried to come up with and used Rachael as the pawn. Taste is everything and this dish was terrible. Will never make again-there is no help for this recipe.

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I love this dish, it is warming and inviting especially in winter. Although it has pumpkin it is a little rich with the cream so I have lightned it up still keeping all the flavor and making it gluten free while still low calorie, the recipe follows:

Penne-Wise Pumpkin Pasta for one:
Ingredients--- 1 bag tofu shiritaki fettuccine shaped noodles, 1 tsp evoo, 1/4 onion chopped (or shallots, 1 tsp minced garlic, 1/3 cup chicken stock, 1/4 cup canned pumpkin, 1-2 tbsp almond milk, 1/4 tsp hot sauce, nutmeg, cinnamon, salt and pepper, 1/4 - 1/2 tsp ground sage, 1 tbsp parm cheese

Follow the original recipe except for boiling the noodles instead just drain and dry them with paper towels

This entire recipe has only 160 calories

-Happy cooking

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We added spicy sausage and it was great! Having almost three servings speaks for itself!

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Okay, I have had made restaurant quality recipes that received 5 stars from me. This may not be restaurant quality, but given what it is, a fall/Halloween dish, it is wonderful. Your guests will like it and give you credit for trying something special. I will tell you this, however.....pumpkin is fairly bland by itself, so you may have to tweak the spices a tad.

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WOW, this is a great autumn pasta dish! It was just rich enough. We loved the pumpkin and the spices and herbs with the whole wheat penne. I used both Italian sausage and venison sausage and added an extra bit of fennel to kick it up a bit. LIke so many of Rachel's recipes, it's bold, full of great flavors and has found its way into my regular recipe box.

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Sorry Rachael, it is the worst dish I've ever made from the food network!! Bland, Bland, Bland. It took a lot to fix it so it wad edible. That was a first for you and the entire network...

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My wife and I have made many recipes from Food Network. We tried this one on our 29th anniversary and were glad that we had time to make a different sauce for the pasta. We're going to play with this one a little until we like it. First recipe from this site we didn't care for. We followed the recipe to the letter, puree instead of pie mix was used.

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Two out of 4 liked this recipe in my household. That includes an opinion of a picky Toddler. I was giving this recipe a whirl because I'd never cooked with pumpkin as a savory dish before. I followed everything too a T with one small mishap. PLEASE be sure to make sure that you dont have the pumpkin pie filling. Make SURE it's the Puree. It does make a difference if you have the filling it is too overly sweet. My family was really torn on if they liked the dish or not because they assume pumpkin is only for pumpkin pie so they had a hard time getting past that. If you're feeling adventerous it's worth a shot. But it's not something I'll make again sorry Rachael.

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Perfect for my Halloween dinner...everyone loved it even the kids and it was so simple to make!