1 jar (15 oz.) Classico® Light Creamy Alfredo Pasta Sauce
1 lb. Penne pasta
2 tbsp butter
1 onion, chopped
1 jar 15-ounce pure pumpkin puree
In a large pot of boiling, salted water, cook the pasta until al dente. Drain pasta and keep warm.
In a large pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cookuntil softened, about 6 minutes. Stir in the pumpkin and Alfredo sauce. Add some water to get a desired consistency. Heat until all ingredients are heated through.
Serve over warm pasta. Top with parmesan and parsley.