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

If you’re on the hunt for a cozy, flavorful dish that celebrates fall in the most delicious way, you’re in the right place. The BEST Pumpkin Pasta Recipe is one of those gems I keep coming back to whenever I want comfort food with a bit of a twist. Creamy, garlicky, and just the right balance of savory and sweet pumpkin goodness — once you try this, I promise it’ll become a go-to in your kitchen, especially when pumpkin season rolls around. Let me walk you through how I make it and share a few tricks to get it just right!

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Why You’ll Love This Recipe

Comforting and creamy: The pumpkin puree creates a luscious sauce that feels indulgent without being heavy.
Simple ingredients: You’ll likely have most of the pantry staples already, making it easy to whip up on a busy night.
Fresh herb flavor: Sage brightens the dish and pairs wonderfully with pumpkin’s natural sweetness.
Texture contrast: Toasted walnuts and roasted pepitas add a satisfying crunch that everyone notices.

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, Pumpkin Pasta Recipe, Fall Pasta Dish, Creamy Pumpkin Pasta, Easy Pumpkin Pasta

Ingredients You’ll Need

This recipe combines simple ingredients that work together to make magic on your plate. I always recommend fresh garlic and good-quality pumpkin purée to elevate the flavors, and picking your favorite pasta shape helps make it your own.

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, Pumpkin Pasta Recipe, Fall Pasta Dish, Creamy Pumpkin Pasta, Easy Pumpkin Pasta

Pasta: I prefer fettuccine, but linguine or spaghetti are great too — just pick what you love or have on hand.
Olive oil: Use extra virgin olive oil for that rich, fruity flavor during sautéing.
Garlic: Fresh minced garlic adds essential aromatics—don’t skip it!
Pumpkin purée: Canned 100% pumpkin works fine, but if you have fresh cooked pumpkin, even better.
Milk: Helps mellow the pumpkin and makes the sauce creamy; whole milk or any dairy alternative works well.
White wine vinegar: Adds subtle brightness to balance the sweetness; apple cider vinegar is a fine substitute.
Vegetable broth: Brings depth and a savory umami base without overpowering the pumpkin.
Salt and pepper: Season carefully; you can always add more at the table.
Sage leaves: Fresh is my favorite, but dried works in a pinch; its herbal notes are a match made in heaven with pumpkin.
Parmesan cheese: Adds a tasty salty richness to the sauce and topping.
Spinach: Fresh spinach stirred in at the end adds color and a touch of earthiness.
Walnuts: Toasted chopped walnuts give great crunch and a hint of bitterness that rounds out the dish.
Roasted pepitas: Pepitas (pumpkin seeds) add another layer of nutty texture and are a fun twist you might not expect.

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 love how versatile The BEST Pumpkin Pasta Recipe is—feel free to tweak it based on what you like or what you have in your fridge. Changing up the herbs or nuts can give it a whole new vibe.

Protein addition: Adding cooked chicken or crispy pancetta amps up the heartiness for dinner guests. I once added sautéed mushrooms for an earthy twist that my family enjoyed.
Herb swaps: Try rosemary or thyme instead of sage if you’re out—you’ll get a different but equally cozy flavor.
Dairy-free: Use plant-based milk and nutritional yeast instead of parmesan for a vegan-friendly version that still tastes fantastic.
Spicy kick: A pinch of red pepper flakes gives the sauce a subtle heat that wakes up all the flavors—something I discovered experimenting on chilly evenings.

How to Make The BEST Pumpkin Pasta Recipe

Step 1: Cook Your Pasta Perfectly

Start by boiling your pasta according to the package instructions. Don’t overcook it—aim for al dente since the pasta will finish cooking a bit when mixed with the sauce. I always save about a half cup of pasta water before draining; it’s great if your sauce needs loosening up later.

Step 2: Build Flavor with Garlic and Olive Oil

While the pasta cooks, heat the olive oil in a pan over medium-high heat and add your minced garlic. Sauté it for 2-3 minutes until fragrant but not browned—burnt garlic can turn bitter, so keep a close eye on it here.

Step 3: Whisk Together the Pumpkin Sauce

Turn the heat down to medium, then whisk in the pumpkin purée, milk, white wine vinegar, vegetable broth, salt, and pepper. Simmer gently for 4-5 minutes, stirring frequently to combine everything well. The vinegar adds a tangy balance that you might not expect but will love.

Step 4: Finish with Sage and Parmesan

Whisk in the fresh sage leaves and parmesan cheese, then turn off the heat. Keep whisking for another 2-3 minutes as the sauce thickens slightly. This step helps bring everything together into a silky, rich sauce that clings to the pasta perfectly.

Step 5: Combine Spinach, Pasta, and Toppings

Stir fresh spinach into the warm sauce so it wilts just right, then toss in your cooked pasta. Serve immediately topped with toasted walnuts, roasted pepitas, extra parmesan, and a few sage leaves for a gorgeous finish.

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Pro Tips for Making The BEST Pumpkin Pasta Recipe

Use fresh sage: I noticed that fresh sage adds a brighter, more fragrant note than dried—it really makes the sauce pop.
Don’t skip the vinegar: The bit of acidity in the white wine vinegar balances pumpkin’s natural sweetness and stops the sauce from tasting flat.
Toast your nuts: I always toast the walnuts and pepitas in a dry pan beforehand—it brings out their nutty aroma and adds crunch.
Whisk continuously: Keeping the sauce moving off the heat prevents lumps and helps achieve that perfect creamy consistency.

How to Serve The BEST Pumpkin Pasta Recipe

Garnishes

I love topping the pasta with extra grated parmesan and whole fresh sage leaves. The sage looks pretty and adds a lovely herbal aroma as you dig in. Toasted walnuts and pepitas sprinkle a wonderful crunch that contrasts with the silky sauce—trust me, don’t skip them!

Side Dishes

My family goes crazy for this pasta alongside a simple arugula salad with lemon vinaigrette or some roasted Brussels sprouts. You can also pair it with crusty garlic bread to soak up every bit of sauce, which is always a hit.

Creative Ways to Present

For special occasions, I serve The BEST Pumpkin Pasta Recipe in shallow bowls with a drizzle of browned butter and extra sage on top. I also like to place the pasta nests on leaves like kale or endive for a rustic, autumnal feel when entertaining friends.

Make Ahead and Storage

Storing Leftovers

After the pasta cools completely, I store it in an airtight container in the fridge. It keeps well for 3-5 days, which makes a great lunch option. Just be sure to add a splash of broth or milk when reheating to keep it creamy.

Freezing

I’ve frozen leftover pumpkin pasta a couple of times, and it works fine if you freeze it in portions. When thawing, I recommend reheating gently in a saucepan with a bit of broth to restore the sauce’s smooth texture.

Reheating

To reheat, I warm the pasta over low heat on the stove, adding a splash of milk or vegetable broth to loosen the sauce if it looks thick or dry. Microwave works too, but stirring halfway helps maintain that creamy consistency.

FAQs

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

Absolutely! Roasting fresh pumpkin and mashing it into a purée enhances the flavor and gives you full control over the texture. Just be sure to cook it until soft and blend well before adding it to the sauce.
What pasta works best in this pumpkin pasta recipe?

Fettuccine is my favorite for this dish because its flat, broad shape holds the creamy sauce beautifully. However, spaghetti or linguine also work well. Feel free to use gluten-free pasta if needed!
Can I make this recipe vegan?

Yes! Swap the milk for a plant-based alternative like oat or almond milk, and use nutritional yeast in place of parmesan for that cheesy flavor. Make sure the pasta you choose is egg-free for a fully vegan dish.
Is it okay to leave out the vinegar?

You could, but I highly recommend including it. The vinegar adds a subtle brightness that balances the pumpkin’s natural sweetness, keeping the sauce fresh and lively.
How do I store and reheat leftovers without ruining the sauce?

Store leftovers in an airtight container in the fridge for up to 5 days. When reheating, do it gently on the stovetop and add a small splash of milk or broth to keep the sauce from drying out or separating.

Final Thoughts

I absolutely love how The BEST Pumpkin Pasta Recipe brings together the cozy flavors of fall with a surprisingly elegant twist that’s still super easy to make. It’s helped me turn weeknight dinners into something special without needing tons of fancy ingredients or time. I hope once you try this, it becomes your own little secret for comfort and warmth straight from your kitchen. Give it a go, and don’t forget to have fun with it!