Best 9 Stove Top Beef And Penne With Pumpkin Sauce Recipes

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Indulge in a culinary delight with our featured dish: Beef and Penne in a creamy and flavorful Pumpkin Sauce. This delectable recipe combines the hearty flavors of beef, the wholesome goodness of penne pasta, and the sweet, nutty notes of pumpkin, all simmered together in a rich and creamy sauce. With variations for slow cooker and Instant Pot preparation, this versatile dish offers convenience and flexibility for busy home cooks. Additionally, explore our diverse collection of pumpkin sauce recipes, ranging from the classic Pumpkin Alfredo to the unique Pumpkin Vodka Sauce, each offering a distinct and delicious way to elevate your pasta dishes.

Check out the recipes below so you can choose the best recipe for yourself!

PENNE WITH CREAMY PUMPKIN SAUCE



Penne with Creamy Pumpkin Sauce image

Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 10

12 ounces penne rigate (ridged), or other short pasta
Coarse salt
2 tablespoons olive oil
1 tablespoon fresh rosemary
1 can (15 ounces) pure pumpkin puree
1 garlic clove, minced
1/2 cup half-and-half
1/3 cup grated Parmesan
1 tablespoon white-wine vinegar
1/4 teaspoon red-pepper flakes, plus more for garnish (optional)

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
  • In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
  • Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
  • Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.

PASTA WITH CREAMY PUMPKIN SAUCE



Pasta with Creamy Pumpkin Sauce image

Try this Pasta with Creamy Pumpkin Sauce, featuring canned pumpkin, cream cheese and Parmesan cheese. The creamy pumpkin sauce works great over penne or the pasta of your choice. Serve this dish topped with additional Parm for a special touch.

Provided by My Food and Family

Categories     Dairy

Time 25m

Yield 8 servings

Number Of Ingredients 8

1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
3/4 cup milk
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup butter or margarine
1 cup canned pumpkin
1/2 tsp. ground red pepper (cayenne)
dash ground nutmeg

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook cream cheese, milk, Parmesan and butter in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently. Add pumpkin and seasonings; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
  • Drain pasta; place in large bowl. Add cream cheese sauce; toss to coat.

Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 47 g, Fiber 3 g, Sugar 4 g, Protein 12 g

PENNE WITH PUMPKIN SAUCE



Penne With Pumpkin Sauce image

I had an abundance of pumpkins that I grew last year, so I tried this recipe from Gourmet Magazine and it was fantastic. The recipe calls for solid packed pumpkin, so feel free to use that if you don't have fresh pumpkin available. This recipe is scaled to serve 2, so adjust according to your needs. I hope you enjoy it!

Provided by Pianolady

Categories     Penne

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 medium onion, chopped fine
1/2 medium red bell pepper, chopped fine
2 cloves garlic, minced
2 tablespoons unsalted butter
1/2 cup canned solid-pack pumpkin (I would use a little more, but this is the amount the recipe calls for...)
1 cup chicken broth
1/2 cup water
2 tablespoons heavy cream
freshly grated nutmeg, to taste
1/2 lb penne pasta
3 tablespoons minced fresh parsley leaves
parmesan cheese, freshly grated,as an accompaniment

Steps:

  • In a large skillet cook the onion, bell pepper and garlic in the butter over moderate heat, stirring, until the vegetables are softened.
  • Stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste.
  • Simmer the sauce, stirring occasionally, for 10 minutes.
  • While the sauce is simmering, in a kettle of boiling salted water, boil the penne until it is al dente.
  • Reserve 1 cup of the cooking water and drain penne well.
  • Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 1 to 20 minutes or until pasta is well coated.
  • Stir parsley into pasta and serve with parmesan cheese, as desired.
  • Enjoy!

Nutrition Facts : Calories 626.4, Fat 20.5, SaturatedFat 11.4, Cholesterol 51.1, Sodium 546.2, Carbohydrate 102.1, Fiber 15.6, Sugar 4.9, Protein 12.9

PENNE PASTA SKILLET



Penne Pasta Skillet image

One is the loneliest number-and that's a good thing when it's the number of pans you have to clean after making this savory Penne Pasta Skillet!

Provided by My Food and Family

Categories     Home

Time 33m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 5

1 lb. lean ground beef
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 cups water
3 cups penne pasta, uncooked
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Brown meat in large skillet on medium heat; drain. Return meat to skillet.
  • Add pasta sauce and water; mix well. Stir in pasta.
  • Bring to boil; cover. Simmer on medium-low heat 16 to 18 min. or until pasta is tender; stir.
  • Top with cheese; cover. Cook 1 min. or until cheese is melted.

Nutrition Facts : Calories 650, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 44 g

PUMPKIN & SAUSAGE PENNE



Pumpkin & Sausage Penne image

I once made this dish for my Italian father-in-law, who swears he'll eat pasta only with red sauce. He loved it! - Karen Cambiotti, Stroudsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

3/4 cup uncooked penne pasta
2 Italian sausage links, casings removed
1/2 cup chopped sweet onion
1 garlic clove, minced
1 teaspoon olive oil
1/3 cup white wine or chicken broth
1 bay leaf
3/4 cup chicken broth
1/3 cup canned pumpkin
3 teaspoons minced fresh sage, divided
1/8 teaspoon each salt, pepper and ground cinnamon
Dash ground nutmeg
3 tablespoons half-and-half cream
2 tablespoons shredded Romano cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 teaspoon., Cook and stir onion and garlic in oil and reserved drippings over medium-high heat until tender. Add wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, pumpkin, 1-1/2 teaspoons sage and remaining seasonings; cook 1 minute longer. Add the cream and sausage; heat through. Remove bay leaf., Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage.

Nutrition Facts : Calories 490 calories, Fat 23g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 950mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.

PENNE WITH PUMPKIN SAUCE



Penne with Pumpkin Sauce image

Categories     Dairy     Onion     Pasta     Kid-Friendly     Pumpkin     Fall     Gourmet     Small Plates

Yield Serves 2

Number Of Ingredients 12

1 onion, chopped fine
1 red bell pepper, chopped fine
2 large garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup canned solid-pack pumpkin
1 cup chicken broth
1/2 cup water
2 tablespoons heavy cream
freshly grated nutmeg to taste
1/2 pound penne or other tubular pasta
3 tablespoons minced fresh parsley leaves
freshly grated Parmesan as an accompaniment

Steps:

  • In a large skillet cook the onion, the bell pepper, and the garlic in the butter over moderate heat, stirring, until the vegetables are softened, stir in the pumpkin, the broth, the water, the cream, the nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, in a kettle of salted boiling water boil the penne until it is al dente, ladle out the reserve about 1 cup of the cooking water, and drain the penne well.
  • Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Divide the pasta between 2 plates and serve it with the Parmesan.

STOVE TOP BEEF AND PENNE WITH PUMPKIN SAUCE



Stove Top Beef and Penne With Pumpkin Sauce image

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!

Provided by AZ to AK

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 431.7, Fat 12.5, SaturatedFat 4.9, Cholesterol 77.1, Sodium 1118, Carbohydrate 46, Fiber 6, Sugar 17.1, Protein 34.4

PENNE-WISE PUMPKIN PASTA



Penne-Wise Pumpkin Pasta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

Salt
1 pound whole-wheat penne
2 tablespoons extra-virgin olive oil
3 shallots, finely chopped
3 to 4 cloves garlic, grated
2 cups chicken stock
1 (15-ounce) can pumpkin puree
1/2 cup cream
1 teaspoon hot sauce, to taste
Freshly grated nutmeg, to taste
2 pinches ground cinnamon
Salt and black pepper
7 to 8 leaves fresh sage, thinly sliced plus more, for garnish
Grated Parmigiano-Reggiano

Steps:

  • Heat water for pasta, salt it and cook penne to al dente.
  • Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.

CREAMY PUMPKIN SAUCE



Creamy Pumpkin Sauce image

This sauce is great over pumpkin or cheese ravioli!

Provided by MegChaseWal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 30m

Yield 8

Number Of Ingredients 11

2 teaspoons oil
1 shallot, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup light cream
1 pinch salt
1 pinch ground cinnamon
1 cup pumpkin puree
1 cup chicken broth, or more as needed
1 tablespoon finely chopped fresh sage
1 ½ teaspoons chopped fresh thyme

Steps:

  • Heat oil in a skillet over medium heat; cook and stir shallots until soft, about 10 minutes. Add butter and allow to melt. Whisk flour into butter mixture until incorporated. Stir cream, salt, and cinnamon into butter mixture and continue whisking until incorporated, about 2 minutes.
  • Mix pumpkin and 1/2 cup chicken broth into cream mixture, adding more broth, 1/4 cup at a time, until desired consistency is reached. Simmer sauce until desired consistency is reached, 5 to 10 minutes. Stir sage and thyme into sauce.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 6.4 g, Cholesterol 28.1 mg, Fat 10 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 5.7 g, Sodium 246.5 mg, Sugar 1.4 g

Tips:

  • For a richer sauce, use a combination of olive oil and butter to cook the vegetables.
  • If you don't have pumpkin puree on hand, you can make your own by roasting a pumpkin and then pureeing it in a food processor or blender.
  • If you want a creamier sauce, add a splash of milk or cream to the pot before simmering.
  • Season the sauce to taste with salt, pepper, and nutmeg.
  • Serve the pasta with a sprinkle of grated Parmesan cheese.

Conclusion:

This stove-top beef and penne with pumpkin sauce is a delicious and easy-to-make meal that is perfect for a busy weeknight. The pumpkin sauce is creamy and flavorful, and the beef and penne are cooked to perfection. This dish is sure to be a hit with the whole family.

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