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 cup grated parmesan; 2 cups spinach; 1/4 cup chopped walnuts; 2 Tablespoons roasted pepitas

Jump to Recipe· 4.5 from 5 reviews

If you’re craving a dish that’s comforting, cozy, and bursting with autumnal flavor, you’re in for a treat. I’m genuinely excited to share with you The BEST Pumpkin Pasta Recipe I’ve ever made — it’s creamy but light, richly fragrant, and surprisingly simple to whip up. Trust me, this is the kind of recipe that will have you smiling with every bite and asking for seconds, especially when those cooler evenings roll around. Stick with me and I’ll show you how to turn a humble pantry staple like pumpkin purée into a sauce that feels downright luxurious.

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Why This Recipe Works

Creamy without heaviness: Pumpkin purée creates a luscious sauce that doesn’t rely on heavy cream but still feels indulgent.
Balance of flavors: Sage, garlic, and a splash of vinegar brighten the dish so it’s never one-note or dull.
Texture play: Crunchy walnuts and pepitas on top add a really satisfying contrast to the tender pasta.
Simple ingredients, big impact: You don’t need fancy pantry items to make this star-worthy.

Pumpkin Pasta, best pumpkin pasta, easy pumpkin pasta recipe, hearty autumn pasta, creamy pumpkin pasta - The dish shows a white bowl filled with noodles coated in an orange sauce, giving a creamy look. The noodles are twisted and piled in layers, mixed with dark green leafy pieces that add color contrast. On top, there are scattered light brown walnut pieces and green pumpkin seeds, along with a sprinkle of white grated cheese for texture. Several fresh green leaves are placed on the surface, enhancing the natural appeal. The bowl sits on a white marbled surface, adding a clean and bright background to the photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together like old friends—the pumpkin purée offers smoothness, the garlic and sage bring depth, and the vinegar adds just the right zing. I always tell friends to pick fresh sage if they can get it; it makes a world of difference in aroma.

Pumpkin Pasta, best pumpkin pasta, easy pumpkin pasta recipe, hearty autumn pasta, creamy pumpkin pasta - Flat lay of bright orange pumpkin purée in a smooth dollop, fresh vibrant green spinach leaves scattered naturally, whole sage leaves with their soft fuzzy texture and muted green color, a small pile of chopped light brown walnuts with rough edges, glossy dark green roasted pepitas clustered together, peeled garlic cloves showing their creamy white surface, a handful of pale yellow grated parmesan shreds lying loosely, and dried sage powder sprinkled subtly, all beautifully arranged with natural spacing and contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Pasta: Fettuccine works beautifully, but spaghetti or linguini are just as lovely and soak up the sauce perfectly.
Olive oil: Use a good-quality extra virgin one—it layers the flavor and helps gently sauté garlic without bitterness.
Garlic: Fresh is a must here; it’s the backbone of that aromatic base.
Pumpkin purée: Go for plain canned pumpkin, not pumpkin pie filling, to keep it savory and natural.
Milk: Adds a little creaminess but keeps the sauce light; any milk you prefer will do.
White wine vinegar: Or apple cider vinegar, for a subtle bright note that cuts through richness.
Vegetable broth: Builds flavor and thins the sauce to just the right consistency.
Salt & pepper: Essential for seasoning—adjust to taste so the flavors pop.
Sage leaves: Whether fresh or dried, sage is key for that warm, earthy scent that screams ‘fall dinner.’
Parmesan: A generous sprinkle melts into the sauce for sharp, savory notes.
Spinach: Adds freshness and a lovely green lift to the dish.
Walnuts: Toast them for extra crunch and a nutty twist.
Pepitas: Roasted pumpkin seeds tie everything neatly back to the autumn theme with a punch of texture.

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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.

Make It Your Way

I love tinkering with this recipe depending on what I have on hand or my mood. You can totally make The BEST Pumpkin Pasta Recipe work for you by swapping in different greens or nuts, or even adding a spicy kick if you like things with a little heat.

Variation: Sometimes, I stir in a pinch of red pepper flakes or swap spinach for kale for a slightly heartier green—and it’s just as delicious.
Dairy-free option: Using nutritional yeast instead of parmesan works well if you need to keep it vegan.
Protein boost: Adding grilled chicken or crispy tofu turns this into a perfect weekday dinner.

Step-by-Step: How I Make The BEST Pumpkin Pasta Recipe

Step 1: Cook the pasta just right

Boil your pasta according to package instructions, aiming for al dente. I like to salt the water generously—it’s your first chance to build flavor into the dish. Once cooked, reserve a cup of pasta water before draining; having this on hand helps if your sauce needs loosening later.

Step 2: Sauté garlic in olive oil till fragrant

Heat olive oil over medium-high heat and add minced garlic. Stir constantly for 2-3 minutes—watch closely so the garlic softens but doesn’t brown or taste bitter. This step creates a delicious base that infuses the whole sauce.

Step 3: Whisk in pumpkin and liquids to create your sauce

Reduce heat to medium, then add pumpkin purée, milk, white wine vinegar, and vegetable broth. Whisk immediately to combine everything smoothly. Let it simmer for about 4-5 minutes to thicken slightly, stirring often so it doesn’t stick. You’ll get a creamy sauce that’s not too heavy or thick.

Step 4: Add sage and parmesan for flair

Whisk in fresh or dried sage leaves and parmesan cheese. Turn off the heat but keep whisking for 2-3 minutes—the residual warmth melts the cheese perfectly and helps the sauce thicken a little more. It’s amazing how these simple ingredients lift the sauce to the next level.

Step 5: Toss in spinach and pasta, then plate it up

Stir fresh spinach into the sauce until it wilts, then add your pasta and toss everything together well. Don’t be shy with the mixing—it ensures the sauce clings to every noodle. Before serving, sprinkle with toasted walnuts, pepitas, extra parmesan, and fresh sage leaves as garnish. It looks beautiful and tastes incredible.

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Tips from My Kitchen

Don’t overcook garlic: Keep a close eye so it only softens and turns golden, not brown.
Use reserved pasta water: If your sauce feels too thick, a splash of pasta water will loosen it without diluting flavor.
Toast your nuts: This step really amps up the crunch and nutty aroma on top—don’t skip it!
Adjust sage to taste: I tend to start with less and add more if I want that herby punch; it’s easy to overdo.

How to Serve The BEST Pumpkin Pasta Recipe

Pumpkin Pasta, best pumpkin pasta, easy pumpkin pasta recipe, hearty autumn pasta, creamy pumpkin pasta - This image shows a white bowl filled with three layers of thick, yellowish pasta noodles coated in a creamy orange sauce. On top of the pasta are scattered pieces of green wilted spinach, small brown walnut chunks, green pumpkin seeds, and a light sprinkling of grated cheese. Bright green fresh sage leaves are placed as garnish, adding a touch of freshness and texture. Everything sits on a white marbled surface, with the close-up showing the creamy texture of the sauce and detailed toppings. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For garnish, I always reach for extra parmesan and crispy sage leaves—it adds a pop of color and flavor that makes the dish feel restaurant-worthy. The roasted walnuts and pepitas add perfect crunchy bits that I keep coming back for.

Side Dishes

This pumpkin pasta pairs beautifully with a simple mixed greens salad dressed in lemon vinaigrette or a side of roasted Brussels sprouts. I’ve also served it with crusty garlic bread when I want a heartier meal.

Creative Ways to Present

For special occasions, I like to plate the pasta in nested swirls, then drizzle a bit of browned butter over the top and sprinkle with microgreens. It makes for an elegant look that’ll impress guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

After plating out your leftovers, let the pasta cool completely before storing it in an airtight container. I find it lasts really well in the fridge for up to 3-5 days without the sauce separating or drying out.

Freezing

If you want to freeze, I suggest storing the sauce and pasta separately if possible to maintain the best texture. Otherwise, freeze them combined in a sturdy container for up to 3 months, then thaw overnight in the fridge.

Reheating

When reheating, warm gently on the stovetop with a splash of milk or broth to revive the sauce’s creaminess. Avoid microwaving straight from frozen to keep the texture intact.

FAQs

Can I use canned pumpkin for The BEST Pumpkin Pasta Recipe?

Absolutely! Just make sure to use pure pumpkin purée and not pumpkin pie filling to avoid added sugars or spices that could throw off the flavor.
Is this recipe suitable for vegans?

You can make it vegan by swapping parmesan for nutritional yeast or a vegan cheese alternative, and ensuring your broth is vegan-friendly.
Can I make the sauce ahead of time?

Yes! The sauce holds up well when made a day in advance—just reheat gently and add a splash of liquid to get the creamy texture back.
What other herbs go well with pumpkin pasta?

Aside from sage, thyme and rosemary complement pumpkin nicely. But sage remains my favorite for its warm, slightly peppery flavor.
How do I prevent the sauce from becoming too thick or thin?

Keep an eye on simmering time and use reserved pasta water or milk to adjust consistency at the end. Whisking off the heat also helps control thickness.

Final Thoughts

I hope you’ll love making and sharing The BEST Pumpkin Pasta Recipe as much as I do. It’s become my go-to for cozy nights when I want a dish that’s both comforting and a little special. Whether you’re welcoming friends over or just treating yourself, this pasta feels like a warm hug in a bowl — one you can easily whip up any time. Give it a try, and don’t forget to play around with those garnishes and tweaks to make it all yours!