Stove Top Beef and Penne With Pumpkin Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
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! 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:
1. In a large pot of boiling water cook pasta 2 minutes less than package directions, pasta should be firm.
2. 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.
3. In the same skillet, reduce heat to medium and whisk together milk, pumpkin, tomato sauce, sugar, and all of the spices.
4. Cook, until it comes to a simmer, then add beef, onion, pasta, and peas. Stir until heated through.
|
|