Creamy Pumpkin Pasta Recipe
Indulge in this comforting and seasonal Creamy Pumpkin Pasta, a perfect quick dinner that captures the essence of autumn. This velvety dish balances rich pumpkin purée with fragrant sage, savory parmesan, and a touch of brightness from apple cider vinegar. Featuring nutritious spinach and a satisfying crunch from toasted walnuts and pepitas, this 30-minute masterpiece is elegant enough for guests yet simple enough for a busy weeknight. It is a hearty, vegetarian-friendly choice that brings warmth and magic to your dining table.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Modern Italian Fusion
- Diet: Vegetarian
Ingredients
8 ounces pasta (fettuccine, spaghetti, or linguini)
1/4 cup olive oil
3 teaspoons minced garlic
1 cup pumpkin purée
2 Tablespoons milk (or dairy-free alternative)
1 Tablespoon apple cider vinegar
3/4 cup vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
3–4 fresh sage leaves (or 1/2 teaspoon dried sage)
1/2 cup grated parmesan cheese
2 cups fresh spinach
1/4 cup chopped walnuts
2 Tablespoons roasted pepitas
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
While pasta cooks, heat olive oil in a large skillet over medium heat.
Add minced garlic and sage leaves to the skillet, sautéing for 1-2 minutes until fragrant.
Stir in the pumpkin purée, vegetable broth, milk, and apple cider vinegar.
Simmer the sauce for about 5 minutes, allowing flavors to meld and the sauce to slightly thicken.
Season the sauce with salt and black pepper.
Add the fresh spinach to the sauce and stir until just wilted.
Drain the pasta (reserve a splash of pasta water if needed) and toss it directly into the skillet with the pumpkin sauce.
Stir in the grated parmesan cheese until the sauce is creamy and coats the pasta evenly.
Serve immediately topped with chopped walnuts and roasted pepitas.
Notes
Ensure you use pure pumpkin purée and not pre-mixed pie filling. For a vegan option, substitute the parmesan with nutritional yeast and use plant-based milk. If you prefer more heat, add a pinch of red pepper flakes during the garlic sautéing step.
Nutrition
- Serving Size: 1 heap bowl
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 15mg
Find it online: https://paulakitchen.com/creamy-pumpkin-pasta-recipe/