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Creamy Pumpkin Pasta

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A cozy and comforting pasta dish made with creamy pumpkin purée, garlic, sage, and parmesan cheese, perfect for fall dinners.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

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

Notes

  • Add grilled chicken or sausage for extra protein.
  • Use kale instead of spinach for a heartier texture.
  • Coconut milk makes a great dairy-free substitute.
  • A pinch of red pepper flakes adds subtle heat.
  • Store leftovers in an airtight container for up to 5 days in the fridge or freeze for 3 months.
  • Reheat with a splash of water or milk to maintain creaminess.

Nutrition

Find it online: https://savorymomskitchen.com/creamy-pumpkin-pasta/