A cozy and comforting pasta dish perfect for fall, this Creamy Pumpkin Pasta combines smooth pumpkin purée, garlic, sage, and parmesan for a luscious sauce that clings beautifully to every strand of pasta. It’s hearty, easy to make, and ready in just 30 minutes.

Why You’ll Love This Recipe

This pumpkin pasta is creamy, savory, and full of fall flavor. It’s an effortless weeknight dinner that can be customized with your favorite pasta or protein. The pumpkin adds natural sweetness and creaminess, while the sage and parmesan elevate the taste with aromatic richness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 oz whole wheat fettuccine (or pasta of choice)
• 1 cup pumpkin purée
• 1 cup milk (regular, almond, or cashew milk)
• ½ cup vegetable or chicken broth
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon white wine vinegar
• 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
• ½ cup grated parmesan cheese
• 2 cups fresh spinach
• Salt and black pepper to taste
• ¼ cup chopped walnuts
• 2 tablespoons roasted pepitas

Directions

1. Cook the pasta: Boil the pasta according to package directions until al dente, about 10–12 minutes. Drain and set aside.
2. Make the sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
3. Combine ingredients: Whisk in pumpkin purée, milk, broth, vinegar, salt, and pepper. Stir until smooth.
4. Add flavor: Mix in sage and parmesan, simmering for 3–4 minutes until slightly thickened.
5. Finish the dish: Remove from heat, add spinach, and stir until wilted. Toss in cooked pasta until well coated.
6. Serve: Garnish with chopped walnuts and roasted pepitas before serving.

Servings and timing

This recipe serves 4 people and takes about 30 minutes in total—20 minutes for prep and cooking, plus 10 minutes to plate and garnish.

Variations

• Add grilled chicken or sausage for extra protein.
• Substitute kale for spinach for a heartier texture.
• Use coconut milk instead of regular milk for a dairy-free option.
• Add a pinch of red pepper flakes for a touch of heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
To reheat, add a splash of water or milk and warm in the microwave for 1–3 minutes, stirring halfway through to maintain creaminess.

FAQs

What type of pasta works best for pumpkin pasta?

Fettuccine, penne, rotini, or spaghetti all work well to hold the creamy pumpkin sauce.

Can I make this dish vegan?

Yes, use dairy-free milk and vegan parmesan or nutritional yeast for a fully vegan version.

Is canned pumpkin okay to use?

Absolutely! Just make sure it’s pure pumpkin purée and not pumpkin pie filling.

Can I prepare this sauce ahead of time?

Yes, the sauce can be made up to 2 days in advance and stored in the fridge.

What protein pairs well with this pasta?

Rotisserie chicken, Italian sausage, or crispy chickpeas are excellent options.

Can I use dried sage instead of fresh?

Yes, use about one-third the amount of dried sage compared to fresh.

How do I prevent the sauce from becoming too thick?

Add extra broth or milk while cooking to achieve your desired consistency.

Can I make this recipe gluten-free?

Yes, just substitute with gluten-free pasta.

What toppings go well with pumpkin pasta?

Try burrata, mozzarella, chopped nuts, or roasted seeds for extra flavor and texture.

Is this dish suitable for meal prep?

Yes, it stores and reheats well, making it perfect for weekly lunches or dinners.

Conclusion

Creamy Pumpkin Pasta is the ultimate fall comfort food—rich, satisfying, and incredibly easy to prepare. With simple ingredients and warm, earthy flavors, it’s a perfect weeknight meal that brings seasonal coziness to your table.

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