½ pound elbow pasta
¾ cup canned pumpkin puree
½ jar Newman’s Own® Alfredo Pasta Sauce
1 cup shredded cheddar cheese
½ tsp ground mustard
¼ tsp ground nutmeg
1 tsp soy sauce
1 tsp crushed red chili pepper
salt and pepper, to taste
freshly grated parmesan cheese, for garnish
Cook the pasta according to package directions, until al dente. Drain and set aside.
In a medium saucepan, combine the pumpkin puree and Newman’s Own® Alfredo Pasta Sauce over medium heat. Add ½ cup of the cheddar cheese. Heat the mixture and stir constantly, taking care not to burn. When the cheese has melted, reduce the heat to low and add in the ground mustard, ground nutmeg, soy sauce, red chili pepper, salt, and pepper.
Add the pasta and stir to coat. Mix in the remaining ½ cup of cheddar cheese and then heat over low heat for a couple of minutes until the mixture is hot. Garnish with freshly grated parmesan cheese and serve.
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