Table of Contents
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 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, spaghetti, linguini, or rotini are all great options for pumpkin pasta. Personally, I love using whole wheat or chickpea pasta 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 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
More From Jar Of Lemons
Want to save this recipe? Enter your email below and I’ll send the recipe to your inbox. Plus you’ll get new healthy recipes every week!
The BEST Pumpkin Pasta Recipe
Equipment
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
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!
Paris says:
The post delicious pasta, so nice and creamy and not an overwhelming pumpkin taste. Most definitely one of my favourites!
Jar Of Lemons replied:
Thanks, Paris. I’m glad you like this Pumpkin Pasta Recipe!
DB says:
This was delicious. I only had regular white vinegar, so I only added 1 teaspoon, since it’s stronger. It worked out ok. Loved the spinach. Thanks!
Jar Of Lemons replied:
Thanks so much, I’m glad you enjoyed it!
Tegan Wolfepack says:
Loved this recipe! Made it exactly as listed, except doubled it because I had 16oz of pasta. Both my husband and I loved it, and will be making it again.
Taylor says:
This looks so yummy! My husband really likes to have a protein with his pasta – any suggestions to add?
Christine McMichael replied:
I love adding some shredded or cubed cooked chicken. Cooked shrimp is great, too!
leah says:
this pumpkin pasta is soo good! such a great fall recipe.
Tisha says:
This Creamy Pumpkin Pasta is a cozy, autumnal take on comfort food. The creamy sauce with pumpkin flavor paired with pasta feels rich without being heavy.
nicole says:
this really is the best pumpkin pasta recipe! it is so good.
Marie-Pierre says:
I made this for the kids and I and they loved it! Even on their first try, all in! A must-keep recipe!
Jet says:
This is fall in a bowl! The pumpkin-sage combo feels so cozy, and I love the crunch from walnuts and pepitas.
Jess says:
I am hesitant to make simple pastas, the sauce is usually underwhelming – but not this one! Immediately my husband called it an “add to the rotation” meal! It even overcame the fact that it was veggie pasta that has subpar texture, at best. I added shallot, thyme, 1TBSP of butter, 1-2TBSP extra of oatmilk (which was fine in case anyone is wondering), and some veg Better Than Bouillon paste. CHEF’S KISS. Also the nut topping is a must.
Jar Of Lemons replied:
Thanks so much for the kind words, Jess. I’ so glad you enjoyed this and I loved reading your variation!
Sarah | Well and Full says:
This pasta looks SO creamy and delicious, I love it! 😀
Josefine says:
This was so good! I’ve never made anything savoury with pumpkin before so I was a little scared, but I was pleasantly surprised. I’m not a huge fan of sage so I used thyme instead. This was such a perfect fall recipe and I’ll definitely make it again!
Wendy says:
This was almost too good to believe. My family enjoyed this as a quick dinner (and this was a good way to use some leftover pumpkin puree). I will make again!
Jar Of Lemons replied:
I’m so glad you and your family enjoyed this, Wendy!
Melissa says:
Very good recipe. Did not have fresh sage on hand, but will certainly try that next time.
Jar Of Lemons replied:
Thanks for making it, Melissa! So glad you enjoyed it.