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· 4.9 from 44 reviews

If you’re looking for a cozy, flavorful dish that’s not your typical pumpkin spice latte but still screams fall comfort, you’ve got to try The BEST Pumpkin Pasta Recipe. This creamy, garlicky pumpkin pasta hits all the right notes—lightly savory with just the perfect hint of earthiness from sage and crunch from walnuts and pepitas. Stick with me, and I’ll share all my secrets so you nail it every single time.

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Why This Recipe Works

Balanced Creaminess: The pumpkin puree and milk create a velvety sauce without heaviness.
Depth of Flavor: Garlic and sage infuse warmth and an earthy complexity to the dish.
Textural Contrast: Toasted walnuts and pepitas add delightful crunch to every bite.
Simple, Straightforward Steps: Minimal ingredients and easy prep make this recipe approachable for any skill level.

Pumpkin Pasta, Creamy Pumpkin Pasta, Fall Pasta Recipes, Pumpkin Dinner Ideas, Easy 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

Each ingredient in this pumpkin pasta recipe was chosen not just for flavor but for how they work together—the savory hits of garlic and sage brilliantly complement the natural sweetness of pumpkin, while the veggies and nuts add freshness and texture. Let me walk you through what to keep an eye on when you shop to get the best result.

Pumpkin Pasta, Creamy Pumpkin Pasta, Fall Pasta Recipes, Pumpkin Dinner Ideas, Easy 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: I usually reach for fettuccine or linguini because their flat shape holds onto the sauce so well.
Olive oil: Use good quality extra virgin olive oil for that rich, fruity backbone.
Minced garlic: Fresh garlic is essential here—don’t substitute with powder, it just won’t have the same punch.
Pumpkin purée: Go for pure pumpkin puree, not pumpkin pie filling, so you keep it savory.
Milk: I recommend whole or 2%, but you can try plant-based milk if needed; just watch for flavor differences.
White wine vinegar: This splash of acidity brightens the creamy sauce perfectly. Apple cider vinegar works if that’s what you have.
Vegetable broth: Adds savory depth without overpowering the pumpkin flavor.
Salt and pepper: Essential to season and balance the dish—adjust to taste as you go.
Sage leaves: Fresh is best for that herbaceous, slightly peppery note, but dried works in a pinch.
Grated parmesan: This cheesy element melts into the sauce for richness and umami.
Spinach: Adds a bright pop of green and subtle freshness; you can swap for kale if you prefer.
Walnuts & roasted pepitas: These provide a wonderful crunch and nutty flavor to contrast the creamy sauce.

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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.

Tweak to Your Taste

I love keeping this recipe flexible because pumpkin pasta is like a blank canvas. Feel free to toss in whatever nuts, greens, or cheeses you have on hand—every tweak makes it your own. Here’s how I often switch it up depending on my mood or pantry stock.

Variation: Sometimes I add a pinch of nutmeg or smoked paprika for a warm, cozy twist that really elevates the pumpkin flavor.
Dietary Modifications: If you’re dairy-free, swap parmesan with nutritional yeast and use coconut or oat milk. Still delicious!
Seasonal Changes: In spring, swapping spinach for arugula adds peppery brightness that cuts through the creaminess beautifully.
Spice Level: A quick hit of crushed red pepper flakes adds a fun kick if you’re feeling adventurous.

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

Step 1: Cook the Pasta Perfectly

Bring a large pot of salted water to a boil and cook your pasta according to the package directions until al dente. I always save about a half cup of pasta water just in case the sauce needs loosening later—it’s a classic move that’s saved me more than once!

Step 2: Sauté Garlic in Olive Oil

While pasta is cooking, heat olive oil in a skillet over medium-high heat. Add in the minced garlic and sauté gently for 2-3 minutes until fragrant but not browned—that bitterness would throw off the whole sauce.

Step 3: Whisk Together Pumpkin Sauce

Turn heat down to medium, then add pumpkin puree, milk, white wine vinegar, vegetable broth, salt, and pepper. Whisk briskly and let it simmer for 4-5 minutes—this helps the flavors meld and the sauce to thicken slightly. Keep an eye so it doesn’t stick.

Step 4: Finish With Sage and Parmesan

Whisk in fresh or dried sage followed by the parmesan cheese. Then turn off the heat but keep whisking for 2-3 minutes—this step is my secret for a silky-smooth sauce that clings beautifully to the pasta.

Step 5: Toss in Spinach and Pasta, Then Serve

Stir in the fresh spinach and cooked pasta until everything is evenly coated. Plate it up, then sprinkle on chopped walnuts, roasted pepitas, an extra dusting of parmesan, and a few sage leaves for garnish. And just like that, dinner’s served!

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Pro Tips for Making The BEST Pumpkin Pasta Recipe

Reserve Pasta Water: Adding a splash of pasta water can loosen the sauce perfectly without watering it down.
Don’t Overcook Garlic: Keep it golden, not brown, to avoid bitter flavors that overpower the sauce.
Whisk Off Heat: Finishing the sauce off the heat with whisking helps create that luscious texture we all crave.
Adjust Sage Quantity: Sage is powerful—start with less, then add more to keep the flavor balanced and not too herbal.

How to Serve The BEST Pumpkin Pasta Recipe

Pumpkin Pasta, Creamy Pumpkin Pasta, Fall Pasta Recipes, Pumpkin Dinner Ideas, Easy 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 me, the crunchy toppings are what really take this pumpkin pasta over the edge—chopped toasted walnuts and roasted pepitas add both texture and nutty richness. I also love a little extra parmesan on top with a few fresh sage leaves for that herbal pop.

Side Dishes

Because the pasta is creamy and rich, I like to pair it with something light and fresh, like a crisp arugula and lemon salad or roasted vegetables with a squeeze of balsamic. Garlic bread is a cozy side too if you want to lean into comfort food mode.

Creative Ways to Present

For a special dinner, I’ve tried serving this pumpkin pasta in cozy, shallow bowls with a drizzle of browned butter sage sauce on top along with edible flowers—totally impresses guests and makes the meal feel festive.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover pumpkin pasta in an airtight container in the fridge for up to 3-5 days. Keeping it covered well helps prevent the sauce from drying out.

Freezing

This pumpkin pasta freezes surprisingly well! Just freeze in meal-sized portions and thaw overnight in the fridge before reheating. The texture might shift slightly, but a good stir and a splash of milk brings it back to life nicely.

Reheating

When reheating, I warm it gently on the stove over low heat, adding a little milk or broth to loosen the sauce if it’s thickened too much. Microwave works too, but I prefer stovetop for even heating and preserving creaminess.

FAQs

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

Yes! Just make sure it’s pure pumpkin puree, not pumpkin pie filling which has added sugar and spices. Pure pumpkin gives you the savory base that works perfectly in this pasta sauce.
What type of pasta works best?

I find flat noodles like fettuccine or linguini hold the sauce better, but spaghetti or any pasta you love will work—just adjust the sauce amount if needed.
Can I make this vegan?

Absolutely! Use plant-based milk (like oat or almond) and swap parmesan with nutritional yeast or a vegan cheese alternative. Just double-check your broth is vegan too.
How do I keep the sauce from getting watery?

Simmer the sauce gently until it thickens and always whisk off the heat to create a velvety finish. Also, reserving pasta water and adding only a splash at a time helps maintain the right consistency.
What if I don’t have fresh sage?

Dried sage works just fine—use about half the amount and add to taste since it’s more concentrated. If you have neither, fresh thyme or rosemary can be interesting substitutes.

Final Thoughts

This recipe is one of my go-to cozy dinners when I want something both comforting and a little special—plus it’s surprisingly easy to pull together. The creamy pumpkin sauce is just the right balance of savory and sweet, and the fresh herbs and crunchy toppings make every bite interesting. If you’re craving a new fall favorite, trust me, dive into The BEST Pumpkin Pasta Recipe—you might just find your new signature dish!