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Penne-Wise Pumpkin Pasta Recipe

Penne-Wise Pumpkin Pasta

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (152)

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Average Rating:

Total Reviews: 152

Showing 111-120 of 152

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  • on July 23, 2008

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    It sounded SO delicious, but ended up being SO bland! It seemed to be missing something. Sadly, we threw the rest of it out. I would suggest trying a different recipe...

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  • on June 28, 2008

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    I made this recipe twice in a short period of time because the first time I made it, I accidentally burnt the garlic and ruined it. But when I made it the second time, it was almost as bad. It was kind of bland and too "nutmegy". RR loves to add nutmeg to so many recipes and sometimes I just don't think it works. I almost felt like if the dish were a little sweeter it would've been much better.

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  • on May 25, 2008

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    I made this pasta for my family and my husband is a picky eater and he loved it I made it with the spinach garlic bread that was on the same episode and it was really good

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  • on January 20, 2008

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    My family really liked this recipe. It was a nice change for pasta.

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  • on December 13, 2007

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    I read other reviews before trying. Those who didn't rate it high - for some might not be their taste; probably a lot of others did something wrong. It was subtle, creamy - yummy. I slightly altered the recipe - didn't have any shallots-used onion; used 1/2 & 1/2 instead of cream; added a nice pinch of rubbed sage instead of leaves and added fresh, chopped parsley. I think freshly grated nutmeg is important. The recipe doesn't tell you how much grated Parmesan to use but I mixed in about 1/2 cup freshly grated into the sauce. Oh, I halved the recipe also. We've tried whole wheat pasta before and wasn't really thrilled with it in the past - this is an excellent sauce for it. It DOES NOT taste like pie at all as another review suggested. Taste the sauce before mixing it with the pasta. If too bland, add more parm. cheese or salt/pepper or whatever. Mine was fine - loved the flavor. Try it - nice and different.

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  • on December 03, 2007

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    I must admit, I was somewhat sceptical about eating pumpkin outside of a pumpkin pie. In fact, I was anticipating not liking this dish at all. However, I couldn't have been more wrong or surprised. It was very easy to make and turned out beautifully. My entire family, myself included, absolutely loved this dish and we plan to make it frequently.

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  • on November 21, 2007

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    I made this dish a few weeks ago for my family. They loved it. Definitely is something different...a nice twist on pasta.

    I added some browned Apple Chicken Sausage to the recipe and made it even better.

    My husband swears the dish is even better after it has sat a couple days.

    Adding it to my Thanksgiving dinner menu.

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  • on November 14, 2007

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    I thought this recipe was delicious and don't understand the low rating.
    It made a wonderful Halloween supper and it was even better the next day.
    If you thought the flavor was bland - check the date on your spices.

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  • on November 13, 2007

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    I have used many of Rachael's recipes with much success...this just wasn't one of them! I don't think the garlic and shallots blended well with the cinnamon and nutmeg at all. It was, as my kids put it, 'weird.' My husband joked that he would have asked for dessert, but he thought he already ate it! Sorry, Rach, not a winner here!

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  • on November 13, 2007

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    As I was making the sauce, it did taste pretty bland so I added 3 oz of goat cheese and about a 1/4 cup of grated parmesan. Wow! It really perked it up and improved the texture too. It was sooooo good! I left off the sage and topped it with fresh parsley and more parmesan. Oh-I also used campanelle (little flowers pasta. It was a huge hit and something I plan to make every fall.

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