Prep 10 mins
Cook 20 mins
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!
- 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
- 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.
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.
Great dish, and it was very easy to make. Although I did feel like it was missing something (perhaps another vegetable like carrots?), the flavors melded very well. It was very creamy and the pumpkin taste was not overwhelming. One suggestion, though: the ratio of pasta is much too low. I would suggest at least doubling the amount of pasta.