Creamy Pumpkin Pasta: Easy and Delicious Recipe

CREAMY PUMPKIN PASTA centered hero view, clean and uncluttered

Thomas Baker

Creamy Pumpkin Pasta: Easy and Delicious Recipe

This Creamy Pumpkin Pasta is the ultimate Fall Pasta Recipe perfect for cozy autumn evenings. Featuring a rich and garlicky pumpkin sauce made with real pumpkin purée, fresh sage, parmesan, walnuts, and pepitas, this Pumpkin Pasta Recipe offers a creamy, comforting twist on traditional pasta dishes. Ideal for a quick weeknight dinner, it's a healthy, vegetarian-friendly option that brings the flavors of fall right to your table.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 4 servings

Calories: 468

Ingredients Method Notes

Ingredients

8 ounces pasta (fettuccine, spaghetti, linguini)
1/4 cup olive oil
3 teaspoons minced garlic
1 cup pumpkin purée
2 Tablespoons milk
1 Tablespoon white wine vinegar (or apple cider vinegar)
3/4 cup vegetable broth
1 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
3-4 fresh sage leaves (or 1/2 teaspoon dried sage)
1/2 cups grated parmesan
2 cups spinach
1/4 cup chopped walnuts
2 Tablespoons roasted pepitas

Method

Cook the pasta according to directions.
Meanwhile, sauté the olive oil and garlic in a pan for 2-3 minutes over medium-high heat.
Lower the heat to medium, then add pumpkin purée, milk, vinegar, vegetable broth, salt, and pepper.
Quickly whisk and simmer for about 4-5 minutes.
Whisk in the sage and parmesan.
Turn off the heat and continue to whisk for 2-3 minutes, until sauce thickens slightly.
Stir in spinach, then add in the cooked pasta.
Top with walnuts, pepitas, extra parmesan if desired, and garnish with sage.
Enjoy!

Notes

To store pumpkin pasta, let it cool completely. Place in an airtight container and refrigerate for 3-5 days or freeze for up to 3 months. Tip: You can leave sage leaves whole and remove later or finely chop and keep in the pasta. Adjust sage amount to taste!