All things fall, all things pumpkin, all things pasta. This Creamy Pumpkin Pasta recipe is the BEST for a healthy, comforting weeknight dinner! Made with real pumpkin, sage, parmesan, walnuts, pepitas, and pasta of your choice, this vegetarian dinner recipe comes together quickly and easily. Put this meal together in under 30 minutes for a new fall favorite!
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!
Notes
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!Tip: The sage can be left as whole leaves and then removed, or the leaves can be finely chopped and kept in the pasta. Feel free to adjust the amount of sage to your own personal taste!