Prep: 5 min All things fall, all things pumpkin, all things pasta. This Creamy Pumpkin Pasta recipe (with over 150 5-star reviews!) is the BEST for a healthy comforting weeknight dinner. This easy meal has been my favorite fall tradition for years! Made with real pumpkin, sage, parmesan, walnuts, pepitas, and pasta of your choice, this cozy fall dinner comes together in just 30 minutes. I love adding rotisserie chicken for a bit more protein, but no matter how you make it, every bite is full of that creamy garlicky pumpkin sauce and pasta that’s SO good!
Why You’ll Love This Easy Pumpkin Pasta
This recipe is a fall weeknight dream come true! With a creamy texture and the delicious flavors of pumpkin and sage, this is the ultimate healthy comfort food. It’s savory, hearty, wholesome, and easy to adjust to your own personal taste. You can mix in any protein of choice or keep it vegetarian for a hearty main dish, or serve it as a side dish. Either way, it’s SO good!
My family and I have absolutely loved this Pumpkin Pasta recipe for years and I know you guys are going to love it, too!
RELATED: 50+ Healthy Fall Recipes
Ingredients
You only need a few simple ingredients for this recipe. Here’s what you’ll need:
Pumpkin – Real pumpkin purée is the core of the pumpkin pasta sauce!
Vegetable Broth – Chicken or vegetable broth are both great options for this recipe.
Sage – Fresh sage is best for adding delicious flavor to this pasta. However, dried sage works great, too!
Spinach – I love adding fresh spinach to pasta recipes for added nutrition. Kale is an option as well!
White Wine Vinegar – A tiny amount of white wine vinegar (opens in a new tab) brightens this pumpkin pasta to perfection!
Milk of Choice – I used regular milk, but unsweetened almond milk or unsweetened cashew milk are also great choices!
Olive Oil – The base of the pumpkin pasta sauce, aside from pumpkin, is olive oil!
Garlic – Freshly minced garlic is best in this recipe. Garlic powder (opens in a new tab) works great, too!
Pasta – Whole wheat or regular fettuccine is a wonderful option for pumpkin pasta. I also love using chickpea pasta, like this penne pasta (opens in a new tab) or rotini! (opens in a new tab)
Grated Parmesan – Grated parmesan brings this recipe together, adding a creamy, cheesy flavor.
Chopped Walnuts + Roasted Pepitas – Walnuts and roasted pepitas (opens in a new tab) and the perfect amount of crunchy texture. They also add healthy fats and protein!
How to Make Pumpkin Pasta
Making this pumpkin pasta is so quick and easy! Here’s how to put it together:
1. Cook the Pasta
The first step is to cook the pasta according to directions. Usually this takes about 10-12 minutes, and you can work on the next step while it cooks!
2. Make the Pumpkin Pasta Sauce
The pumpkin pasta sauce is everything! Simply cook and whisk together the pumpkin, milk, vinegar, broth, salt, and pepper. Add in sage and parmesan, letting it reduce a bit. Remove from heat and add in the spinach.
3. Add Pasta and Toppings
The last step is to add in the cooked pasta and toppings. Then serve and enjoy!
The Best Type of Pasta for Pumpkin Pasta
Fettuccine, bowtie, penne, spaghetti, linguini, or rotini are all great options for pumpkin pasta. Personally, I love using whole wheat or chickpea pasta (opens in a new tab) as my go-to for higher protein weeknight dinners. However, any type of pasta should work great in this recipe!
Topping Ideas
Make this recipe your own with other pairings and topping options! Here are a few ideas:
- Freshly Sliced Mozzarella
- Roasted Chicken
- Burrata
- Crispy Chickpeas
- Italian Sausage
- Hemp Seeds
- Flax Seeds
- Chopped Cashews
How to Store Pumpkin Pasta
To store pumpkin pasta, let it cool completely. Place in an airtight container (opens in a new tab) and add the lid. Store in the refrigerator for 3-5 days or freeze for up to 3 months!
Reheating Tips
This pasta recipe is best reheated in the microwave. Add a little bit of water to the container, then microwave for about 1-3 minutes (depending on the serving size and microwave), checking and stirring often.
More Healthy Pumpkin Recipes
- Roasted Pumpkin Salad
- Pumpkin Pie Overnight Oats
- Easy Healthy Pumpkin Bread Recipe
- Roasted Pumpkin Recipe
- Oatmeal Pumpkin Pancakes
Healthy Weeknight Pasta Ideas
- Chicken Pesto Pasta Bake
- Healthy Chicken Broccoli Pasta Casserole
- 10-Minute Avocado Pasta Sauce
- Spinach & Mushroom Vegetarian Lasagna
- Creamy Salmon Pasta Recipe
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The BEST Pumpkin Pasta Recipe
Equipment
Ingredients
- 8 ounces pasta (opens in a new tab) (fettuccine, spaghetti, linguini)
- 1/4 cup olive oil (opens in a new tab)
- 3 teaspoons minced garlic
- 1 cup pumpkin purée (opens in a new tab)
- 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 (opens in a new tab)
Instructions
- 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 in the pumpkin, milk, vinegar, broth, salt, and pepper.
- Quickly whisk and simmer for about 4-5 min.
- Whisk in the sage and parmesan.
- Turn off the heat and continue to whisk for 2-3 minutes, or until the sauce thickens just a bit.
- Stir in the spinach, then add in the cooked pasta.
- Top with walnuts, pepitas, extra parmesan (optional), and garnish with sage.
- Enjoy!
Watch Me Make This
Notes
Nutrition
Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)
this was delicous u dont need milk well i didnt use milk
So glad you enjoyed this!
Would lemon or red wine vinegar work in place of the white wine vinegar?
Hey Nicole, apple cider vinegar would be the best or even rice vinegar. f the other two are all you have on hand I would go with half of the amount called for with lemon juice to start and add more to taste.
This was so simple and delicious! I added some ground sausage for a little bit of protein. I will certainly remake this!
Sounds delicious, Sara. Thanks for the review!
Absolutely love this recipe! So easy, delicious, AND festive! I’m having a fall ladies craft night and would love to serve this. Can it be made ahead? Any tips for doubling the batch and serving for a crowd (8-10 people)?
Hey Courtney! Thank you so much! Your craft night sounds like so much fun! If I wanted to make this for a crowd this is what I would personally do. I would make my sauce ahead of time and store it in the fridge. Then just before everyone arrives I would go ahead and make the pasta and warm the sauce and combine. That way everything is fresh and hot without actually having to spend the time in the kitchen right before hosting. You could also keep it warm in a crockpot but you may need a little more moisture added so it doesn’t dry out. You can either reserve some of the pasta water or add more broth milk if needed. Enjoy!
The post delicious pasta, so nice and creamy and not an overwhelming pumpkin taste. Most definitely one of my favourites!
Thanks, Paris. I’m glad you like this Pumpkin Pasta Recipe!