Recipe by AZ to AK
This is a fast and filling meal. The pumpkin in the sauce adds a nice depth of flavor in addition to a lot of good nutrients. You can use canned pumpkin or fresh pumpkin puree. With Halloween around the corner this is a great way to use up some of your left over jack-o-lantern!
Top Review by anme
This made a great pasta dish! I used lean ground turkey, splenda brown sugar, and whole wheat pasta. I added some chicken stock to this because the sauce seemed a bit to rich/thick for my liking. I also added quite a bit more pasta than the 1lbs stated. This also heats up very nicely the next day.
- 1 cup dry penne pasta
- 1 lb lean ground beef
- 1⁄2 medium onion, chopped
- 1 (12 ounce) can fat-free evaporated milk
- 1 cup pumpkin puree
- 1 (8 ounce) can tomato sauce
- 1⁄2 tablespoon packed brown sugar
- 1⁄2 tablespoon paprika
- 1⁄2 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon black pepper
- 1 cup frozen peas, thawed
Directions See How It's Made
- In a large pot of boiling water cook pasta 2 minutes less than package directions, pasta should be firm.
- In a large skillet over medium-high heat cook beef and onion until no longer pink. Remove from pan and drain on a papertowel lined plate.
- In the same skillet, reduce heat to medium and whisk together milk, pumpkin, tomato sauce, sugar, and all of the spices.
- Cook, until it comes to a simmer, then add beef, onion, pasta, and peas. Stir until heated through.