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Creamy Pumpkin Pasta: Easy and Delicious Recipe

CREAMY PUMPKIN PASTA centered hero view, clean and uncluttered
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This creamy pumpkin pasta recipe is perfect for a comforting autumn dinner. Made with real pumpkin, sage, and parmesan, it’s an easy pumpkin pasta recipe that delivers rich flavor and seasonal comfort. Enjoy a delicious seasonal pasta dish ideal for fall pasta recipes.

Ingredients

Scale
  • 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

  1. Cook the pasta according to directions.
  2. Sauté the olive oil and garlic in a pan for 2-3 minutes over medium-high heat.
  3. Lower the heat to medium then add pumpkin milk vinegar broth salt and pepper.
  4. Whisk and simmer for 4-5 minutes.
  5. Whisk in sage and parmesan.
  6. Turn off heat continue to whisk for 2-3 minutes until sauce thickens slightly.
  7. Stir in spinach then add cooked pasta.
  8. Top with walnuts pepitas extra parmesan and garnish with sage.
  9. 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

Find it online: https://www.amgroyal.com/creamy-pumpkin-pasta/