Name: The BEST Pumpkin Pasta Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
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; Extra parmesan for garnish (optional)

If you’re craving a cozy, comforting dinner that feels like a warm hug, then you’re in the right place. The BEST Pumpkin Pasta Recipe is exactly that — rich, creamy, and packed with flavors that make this pasta standout from anything you’ve tried before. When I first made this, I couldn’t believe how easily pumpkin transformed an everyday dish into something utterly special. Stick around because I’m sharing all my insider tips to help you nail it every time!

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Why You’ll Love This Recipe

Simple yet Sublime: With just a handful of everyday ingredients, you’ll end up with an impressive, flavorful dish.
Comfort Food with a Twist: This pasta takes the familiar creamy sauce up a notch by swapping heavy cream for pumpkin puree.
Super Versatile: Easy to customize with your favorite herbs, nuts, and greens to make it just right for your taste buds.
Perfect for Any Season: While pumpkin screams fall vibes, you’ll find yourself making this all year round — that’s how good it is!

A close-up of a white bowl filled with thick fettuccine pasta coated in a creamy orange sauce, layered with wilted dark green spinach leaves scattered throughout. The pasta is topped with light brown chopped nuts and dark green pumpkin seeds, along with fresh sage leaves placed on top as garnish. A fine sprinkle of grated white cheese is spread evenly over the dish. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Pasta, creamy pumpkin pasta, fall pasta recipes, cozy pumpkin pasta dish, easy pumpkin pasta

Ingredients You’ll Need

I love using simple, fresh ingredients that come together harmoniously in this pumpkin pasta. A few of these might surprise you, but trust me, each one adds depth and balance to the sauce. When picking out your pumpkin purée, go for a canned version for convenience or use homemade for an extra fresh feel!

Flat lay of bright orange pumpkin purée in a clear bowl, fresh deep green spinach leaves fanned out, whole fresh sage leaves with velvety texture, a small pile of golden roasted pepitas, rich brown chopped walnuts scattered casually, creamy white grated parmesan cheese with fine texture, cloves of pale minced garlic, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Pasta, creamy pumpkin pasta, fall pasta recipes, cozy pumpkin pasta dish, easy pumpkin pasta

Pasta: Fettuccine, spaghetti, or linguine all work well — pick your favorite long noodle to catch that creamy sauce.
Olive oil: Use good quality extra virgin olive oil for the best flavor in your garlic sauté.
Garlic: Freshly minced garlic gives that kick — don’t skimp here!
Pumpkin purée: Smooth canned pumpkin purée is perfect here — if you want to make your own, roast pumpkin until tender and blend.
Milk: Adds creaminess and balances the pumpkin without heaviness; whole milk or any plant-based milk works.
White wine vinegar (or apple cider vinegar): Just a splash brightens the sauce and brings out all the rich flavors.
Vegetable broth: Adds depth and keeps the sauce from getting too thick or dry.
Salt and pepper: Season well — you’ll want to taste as you go to get this just right.
Sage leaves: Fresh works wonderfully, but dried sage is a fine alternative if fresh isn’t available.
Grated Parmesan: The salty, nutty cheese ties everything beautifully together.
Spinach: Fresh spinach adds a pop of color and nutrition — it wilts right into the sauce.
Chopped walnuts: For crunch and earthiness, these are a must.
Roasted pepitas: Another lovely garnish to add texture and a little toasted flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to play around with this pumpkin pasta recipe, especially depending on the season and who’s eating. It’s such a flexible dish that you can easily switch up the nuts, herbs, or even the pasta type!

Swap Nuts: My family goes crazy when I use toasted pecans instead of walnuts — try what you have for a different crunch.
Herb Twist: I once added a sprinkle of fresh thyme to the sauce, which gave it a lovely earthy layer.
Dairy-Free Version: Use nutritional yeast instead of Parmesan and a plant-based milk to make it vegan-friendly — it still tastes amazing.
Spice it Up: A pinch of red pepper flakes stirred into the sauce brings a warming kick that some of my friends really adore.

How to Make The BEST Pumpkin Pasta Recipe

Step 1: Cook the Pasta Perfectly

Start by boiling your pasta in salted water — follow the package instructions but aim for al dente, because the pasta will finish cooking when mixed with the sauce. When it’s done, reserve a cup of pasta water just in case you want to loosen the sauce later, then drain and set aside.

Step 2: Sauté Garlic in Olive Oil

While the pasta cooks, heat the olive oil in a pan over medium-high heat and add the minced garlic. Stir gently for 2-3 minutes until it’s fragrant but not browned — burnt garlic is bitter, so keep an eye on it!

Step 3: Whisk Together the Pumpkin Sauce

Lower the heat to medium, then whisk in pumpkin purée, milk, vinegar, vegetable broth, salt, and pepper. Simmer gently for 4-5 minutes, stirring frequently. The trick here is to keep whisking so the sauce stays smooth and starts to thicken just a bit without burning.

Step 4: Finish with Sage and Parmesan

Stir in the sage and Parmesan cheese, then turn off the heat but keep whisking for another 2-3 minutes. This slow thickening and whisking create that luscious sauce texture everyone will rave about.

Step 5: Toss Pasta and Spinach, Then Garnish

Add fresh spinach into the warm sauce so it wilts gently, then fold in the drained pasta. Serve immediately topped with crunchy walnuts, roasted pepitas, extra Parmesan if you like, and a fresh sage leaf for a pop of color and aroma.

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Pro Tips for Making The BEST Pumpkin Pasta Recipe

Avoid Watery Sauce: If you notice your sauce is too thin, simmer it a bit longer but keep stirring to prevent sticking.
Sage Selection: Fresh sage gives a bright flavor but dried sage can be stronger — use less of it to avoid overpowering.
Cheese Quality Matters: Use freshly grated Parmesan for the best melt and flavor; pre-grated can sometimes be a bit dry.
Don’t Overcook the Spinach: Add it last and stir gently so it just wilts without losing its color and nutrients.

How to Serve The BEST Pumpkin Pasta Recipe

Garnishes

I swear by finishing this dish with crunchy toasted walnuts and roasted pepitas — they add texture that makes every bite exciting. I also sprinkle a bit of extra Parmesan and sometimes a sage leaf or two for fragrance and a beautiful presentation.

Side Dishes

This pumpkin pasta pairs wonderfully with a light green salad or roasted vegetables. When I’m feeling indulgent, I serve it alongside crusty garlic bread to soak up any leftover sauce. It’s such a cozy combo!

Creative Ways to Present

For special occasions, I love serving this pasta in individual shallow bowls with a drizzle of good olive oil and a sprinkle of microgreens for a fresh pop. You can even lay whole sage leaves on top for a rustic look that impresses guests.

Make Ahead and Storage

Storing Leftovers

After enjoying your pumpkin pasta, let any leftovers cool completely before transferring to an airtight container. I keep mine in the fridge and it stays fresh for 3-5 days. Just give it a gentle stir before reheating.

Freezing

I’ve frozen this pumpkin pasta a couple of times with great results. Just portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating to keep that creamy texture intact.

Reheating

Reheat leftovers gently in a skillet over medium-low heat, adding a splash of milk or broth as needed to loosen the sauce. This keeps everything creamy and prevents the sauce from drying out or clumping.

FAQs

Can I use fresh pumpkin instead of canned purée?

Absolutely! You can roast or steam pumpkin chunks until very tender, then blend them into a smooth purée. Just make sure to drain any excess water to keep your sauce nice and thick.
What type of pasta works best for this recipe?

I recommend long, flat noodles like fettuccine, spaghetti, or linguine — they hold onto the creamy pumpkin sauce beautifully. But feel free to use your favorite pasta shape to suit your mood.
Is this recipe suitable for vegans?

With a couple of tweaks, yes! Swap Parmesan for nutritional yeast and use plant-based milk, and make sure the pasta is egg-free. These small changes preserve the flavor and creaminess.
How can I store leftover pumpkin pasta?

Store cooled leftovers in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months. When reheating, add a little liquid to restore the sauce’s creaminess.

Final Thoughts

I absolutely love how this pumpkin pasta turns out every single time — it’s the perfect blend of creamy, savory, and just a touch cozy. I used to struggle to find pumpkin recipes that weren’t too sweet or heavy, but this savory twist quickly became a family favorite. I hope you’ll give The BEST Pumpkin Pasta Recipe a try and enjoy it as much as I do, whether for a weeknight dinner or a special gathering. Trust me, once you make it, you’ll keep coming back for more!