Stove Top Beef and Penne With Pumpkin Sauce
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
I recently moved to Alaska from Arizona for my husbands job. Right now I am staying home with our 2-year-old daughter. We are all still trying to discover Anchorage and all that Alaska has to offer. I love everything about food. Shopping for food, cooking food, and eating food. My mother is an amazing baker, and I am fortunate that she passed that on to me.
My husband is from Zambia, in southern Africa, so we cook a lot of traditional Zambian dishes. I love to cook but rarely do I measure and track cooking times. I am the kind of cook that just throws things together until I get what I am looking for.
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