This recipe is a 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. My family absolutely loved this Pumpkin Pasta recipe and I know that you will, too!
RELATED: 50+ Healthy Fall Recipes
In This Post
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 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 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 or rotini!
Grated Parmesan – Grated parmesan brings this recipe together, adding a creamy, cheesy flavor.
Chopped Walnuts + Roasted Pepitas – Walnuts and roasted pepitas 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, or rotini are all great options for pumpkin pasta. Personally, I love using whole wheat or chickpea pasta as my go-to for weeknight dinners. However, any type of pasta should work great in this recipe!
Other 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 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
More 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
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
The BEST Pumpkin Pasta Recipe
Ingredients
- 8 ounces whole wheat pasta
- 1/4 cup olive oil
- 2 teaspoons minced garlic
- 1 cup pumpkin purée
- 2 Tablespoons milk
- 1 Tablespoon white wine vinegar
- 3/4 cup vegetable broth
- salt/pepper (to taste)
- 3-4 leaves fresh sage (or 1/2 teaspoon dried sage)
- 1/2 cups grated parmesan
- 2 cups spinach
- 1/4 cup chopped walnuts
- 2 Tablespoons roasted pepitas
Instructions
- Cook the pasta according to directions.
- Over medium heat, cook the olive oil and garlic in a saucepan for 2-3 minutes.
- Add in the pumpkin, milk, vinegar, broth, salt, and pepper.
- Whisk and let simmer for about 5 min.
- Add in the sage and parmesan.
- Let simmer and reduce for about 2-3 minutes.
- Remove from heat, then add in the spinach.
- Mix together, then add in the cooked pasta.
- Top with walnuts, pepitas, extra parmesan (optional), and garnish with sage.
- Enjoy!
Amanda says:
This pasta was a huge hit! The pumpkin gave it the perfect creaminess, and I love the savory quality the fresh basil added. Such a perfect fall meal!
Kathryn Donangelo says:
This is such a delicious Fall recipe. Also a great way to use up pumpkin! I loved all the flavors and will be making again soon!
Marta says:
I love adding pumpkin to savory dishes (especially pasta) so this is really up my alley!
Carol says:
It was so yummy . Now it is one of my comfort food. Thx for the recipe
Christine McMichael replied:
I’m so glad to hear that, Carol! Yay! 🙂
Idriss says:
I love your photography ! This bowl looks so yummy. 5 Stars
Christine McMichael replied:
Thank you so much!
Sam says:
Good advice to take the can out of the blender;) This looks delicious! It’s a perfect fall meal and I can’t wait to give it a try!
Christine McMichael replied:
Hahaha, I mean, you never know! Thought I’d be safe rather than sorry in my instruction, lol. Thank you, enjoy! 🙂
Cassie says:
This looks amazing and I can’t wait to give it a try! I love pumpkin!
Christine McMichael replied:
Thanks, Cassie! 🙂
Leanne says:
I l9ve everything pumpkin, can’t wait to try this!
Christine McMichael replied:
Me too, Leanne!
Dominique says:
Wow! I’m definitely trying this! Looks wonderful and hearty!
Christine McMichael replied:
Enjoy the recipe! 🙂
patrick says:
great photos and delicious sounding dish!! bookmarked this baby!
Christine McMichael replied:
Thank you, Patrick!
Silvia @ Garden in the Kitchen says:
Hi Christine, what a gorgeous recipe! I actually love your entire blog and recipes 🙂 I think you just totally made me want to try pumpkin pasta for the first time ever. Thank you!
Christine McMichael replied:
Hi, Silvia! Thank you so much! Enjoy!
Danielle says:
Um, first of all, that christmas album is so dope (but right after) Christina’s christmas album!!!! That aside, I really need this pasta in my life! Those noodles look uber creamy and like they are so delicious as you wrap your fork around them. Ok ok, I gotta make some for myself!!
Christine McMichael replied:
Haha, right??? So glad we can agree on this! Thanks, Danielle, hope you enjoy the recipe! 🙂
Kimberly @ Berly's Kitchen says:
I’ve never tried pumpkin pasta. For some reason I keep thinking it should be sweet. Who knows? Maybe because a lot of pumpkin recipes are sweet instead of savory. However, I WANT to eat this. Right now. I’m hungry and would love this for dinner! This looks absolutely delicious.
Christine McMichael replied:
Haha, seems like it should be! But it ends up making it really creamy and amazing! I hope you enjoy the recipe, Kimberly!
Precious says:
This looks so good, Christine! Plus I enjoyed reading the post. Didn’t know pumpkin could be so versatile. This just takes pasta to a whole new level.
Christine McMichael replied:
Thank you so much! Enjoy the recipe! 🙂
Andrea says:
This looks divine. I will be pinning this post for sure. Can’t wait to try it!
Christine McMichael replied:
Thank you, Andrea! 🙂