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Top shot of Creamy Pumpkin Sage Pasta with forks in a bowl.
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The BEST Pumpkin Pasta Recipe

All things fall, all things pumpkin, all things pasta. This Creamy Pumpkin Pasta recipe is the BEST for a healthy comforting weeknight dinner and 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!
Course Dinner
Cuisine American, Italian
Diet Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 468kcal
Author Christine McMichael

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!

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!

Nutrition

Serving: 2cups | Calories: 468kcal | Carbohydrates: 52g | Protein: 17g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 11mg | Sodium: 398mg | Potassium: 426mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11157IU | Vitamin C: 8mg | Calcium: 220mg | Iron: 4mg