Creamy Pumpkin Pasta with Spinach and Walnuts Recipe

The moment the air turns crisp and the leaves begin their spectacular transformation from green to gold, my kitchen undergoes a similar shift. The bright, zesty flavors of summer make way for the warm, earthy, and deeply comforting tastes of autumn. This Pumpkin Pasta with Spinach and Walnuts is the absolute embodiment of that seasonal change on a plate. The first time I made this, I was simply trying to use up a can of pumpkin puree left over from a baking project. I had no idea it would become one of our family’s most requested fall dinners. The aroma alone—of garlic and sage sizzling in butter, mingling with the sweet scent of pumpkin and nutmeg—is enough to draw everyone to the kitchen. My husband, who initially raised an eyebrow at the idea of “pumpkin in pasta,” is now its biggest champion. The kids love the vibrant orange color and the “hidden” spinach. For me, it’s the perfect balance of everything: creamy but not heavy, savory with a hint of sweetness, and filled with textures from the tender pasta, wilted greens, and crunchy walnuts. It’s a restaurant-quality meal that feels special and indulgent but is secretly simple enough for a busy weeknight. This recipe isn’t just food; it’s a warm hug in a bowl, a celebration of fall’s generous harvest, and a dish that I am truly excited to share with you.

Creamy Pumpkin Pasta with Spinach and Walnuts: The Ultimate Autumn Recipe

This recipe is designed to be a showstopper, a dish that perfectly captures the essence of fall. The sauce is the star: a velvety, rich, and savory blend of pumpkin puree, aromatic sage, and a hint of nutmeg. It clings beautifully to every piece of pasta. Fresh spinach is wilted directly into the sauce, adding a vibrant color and a dose of healthy greens. The final touch, a generous topping of toasted walnuts, provides an essential crunchy contrast and a nutty depth of flavor that ties everything together. Prepare to fall in love with your new favorite seasonal comfort food.

Complete Recipe Ingredients

To create this masterpiece, you’ll need a handful of simple, high-quality ingredients. The magic lies in how they come together.

• Pasta: 1 pound (450g) of a short, sturdy pasta like rigatoni, penne, or fusilli. A shape with ridges or hollows is ideal for catching the creamy sauce.
• Pumpkin Purée: 1 (15-ounce) can (approx. 425g) of 100% pure pumpkin purée (not pumpkin pie filling).
• Aromatics: 4 cloves of garlic, minced, and 1 large shallot, finely chopped.
• Fat: 3 tablespoons of unsalted butter.
• Fresh Herbs: 2 tablespoons of fresh sage, finely chopped.
• Spinach: 5 ounces (about 150g) of fresh baby spinach.
• Dairy/Creaminess: ½ cup of heavy cream or full-fat coconut milk for a vegan option. ½ cup of freshly grated Parmesan cheese, plus more for serving.
• Liquid: 1 ½ cups of vegetable broth or chicken broth.
• Nuts: ½ cup of raw walnuts, roughly chopped.
• Spices: ¼ teaspoon of ground nutmeg, a pinch of cayenne pepper (optional, for a little heat), salt, and freshly ground black pepper to taste.
• Reserved Pasta Water: About 1 cup. This starchy water is the secret to a perfect sauce consistency.

Step-by-Step Instructions for Perfect Pumpkin Pasta

Follow these detailed steps to ensure a flawless result every time. The key is to build layers of flavor, from toasting the nuts to blooming the spices.

Part 1: Prepare Your Components

1. Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until it is al dente (firm to the bite). This is crucial, as the pasta will continue to cook slightly when mixed with the hot sauce. Before draining, carefully reserve at least 1 cup of the starchy pasta water. Drain the pasta and set it aside.
2. Toast the Walnuts: While the pasta is cooking, place the chopped walnuts in a small, dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and slightly browned. Be watchful, as nuts can burn quickly. Immediately remove them from the skillet and set them aside. This step awakens the oils in the walnuts, deepening their flavor and enhancing their crunch.

Part 2: Build the Creamy Pumpkin Sauce

3. Sauté the Aromatics: In the now-empty large pot or a deep skillet, melt the butter over medium heat. Once it’s foaming, add the minced garlic and finely chopped shallot. Sauté for 2-3 minutes until they are softened and fragrant, but not browned.
4. Bloom the Herbs and Spices: Add the chopped fresh sage, ground nutmeg, and the pinch of cayenne pepper (if using) to the skillet. Stir constantly for about 1 minute. This step, known as “blooming,” toasts the spices in the fat, which intensifies their flavor and aroma, making a significant difference in the final taste of the sauce.
5. Create the Sauce Base: Pour in the vegetable or chicken broth to deglaze the pan, scraping up any flavorful browned bits from the bottom. Bring the mixture to a gentle simmer.
6. Add the Pumpkin: Whisk in the pumpkin purée until the mixture is smooth and fully combined. Allow it to simmer gently for about 5 minutes, which will help meld the flavors and cook off any “canned” taste from the purée.
7. Incorporate Creaminess: Reduce the heat to low. Slowly stir in the heavy cream (or coconut milk) and the grated Parmesan cheese. Continue stirring until the cheese is completely melted and the sauce is smooth and velvety. Do not let the sauce boil after adding the dairy, as it can cause it to separate.
8. Season to Perfection: Taste the sauce and season generously with salt and freshly ground black pepper. Remember that the pasta water is salty, so be mindful when adding more salt at this stage.

Part 3: Combine and Finish the Dish

9. Wilt the Spinach: Add the fresh baby spinach to the sauce in handfuls, stirring until it wilts down completely. This should only take a minute or two. The heat from the sauce is sufficient to cook it perfectly.
10. Unite Pasta and Sauce: Add the drained pasta directly to the skillet with the pumpkin sauce. Gently toss everything together until every piece of pasta is beautifully coated in the creamy orange sauce.
11. Adjust Consistency: If the sauce seems too thick, add a splash of the reserved pasta water. The starch in the water will help the sauce cling to the pasta while thinning it to the perfect consistency. Start with a ¼ cup and add more as needed until you’re happy with the texture.
12. Serve Immediately: Divide the pasta among warm bowls. Garnish generously with the toasted walnuts, an extra sprinkle of grated Parmesan cheese, and a few fresh sage leaves if you have them.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 580 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients and brands used. This dish is a good source of Vitamin A (from pumpkin), iron and Vitamin K (from spinach), and healthy omega-3 fatty acids (from walnuts).

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

This recipe is perfectly suited for a busy weeknight when you crave something special without spending hours in the kitchen.

How to Serve This Pumpkin Pasta

Serving this dish thoughtfully can elevate it from a simple dinner to a memorable meal. Here are some ideas:

• Garnishes are Key: Don’t skip the final touches! They add layers of flavor and texture.
  • Toasted Walnuts: Absolutely essential for crunch.
  • Parmesan Cheese: A fresh grating of high-quality Parmesan or Pecorino Romano.
  • Fresh Herbs: A few small, fresh sage leaves or a sprinkle of chopped parsley.
  • A Drizzle of Oil: A light drizzle of high-quality extra virgin olive oil or even a nutty walnut oil.
  • A Pinch of Spice: A final crack of black pepper or a tiny pinch of red pepper flakes for those who like heat.
• Perfect Side Dishes: While a complete meal on its own, this pasta pairs beautifully with a few simple sides.
  • Simple Green Salad: A crisp salad with a tangy lemon vinaigrette will cut through the richness of the pasta. Think arugula or mixed greens.
  • Crusty Bread: A warm baguette or slice of sourdough is perfect for soaking up every last bit of the delicious pumpkin sauce. Garlic bread is also a fantastic choice.
  • Roasted Vegetables: Simple roasted broccoli or Brussels sprouts tossed with olive oil and salt would complement the autumn flavors wonderfully.
• Wine Pairing Suggestions:
  • White Wine: An oaked Chardonnay complements the creaminess, while a crisp Pinot Grigio or Sauvignon Blanc can provide a refreshing contrast.
  • Red Wine: A light-bodied red like a Pinot Noir with earthy notes would be a delightful pairing.

Additional Tips for Recipe Success

Here are five professional tips to take your pumpkin pasta from great to unforgettable.

1. Use Homemade Pumpkin Purée for Deeper Flavor: While canned pumpkin is convenient and works beautifully, using homemade roasted pumpkin or butternut squash purée will elevate the dish. Roasting the squash caramelizes its natural sugars, resulting in a sauce with more complexity and depth. Simply halve a sugar pie pumpkin, scoop out the seeds, roast at 400°F (200°C) until tender, then scoop out the flesh and blend until smooth.
2. Save More Pasta Water Than You Think You’ll Need: This is the golden rule of pasta making. The starchy, salty water is an emulsifier that helps the fat in the sauce bind to the pasta, creating a silkier, less greasy texture. It’s better to have extra on hand than to wish you had saved more. Reserve at least 1-2 cups.
3. Infuse the Butter with Sage: For an even more pronounced sage flavor, gently heat the butter with a few whole sage leaves over low heat for 5-7 minutes before adding the garlic and shallots. The leaves will become crispy and can be used as a garnish, and the butter itself will be deeply infused with a wonderful sage aroma.
4. Don’t Overcook the Spinach: Add the spinach at the very end, right before you add the pasta. The residual heat of the sauce is more than enough to wilt it perfectly in a minute or two. Overcooking it will make it lose its vibrant green color and can result in a mushy texture.
5. Make the Sauce Ahead of Time: The pumpkin sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. When you’re ready to eat, gently reheat the sauce in a skillet, cook your pasta, and combine them using reserved pasta water as needed. This makes it an incredibly quick and easy meal for a busy night.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about this recipe.

1. Can I make this Pumpkin Pasta recipe vegan?
Absolutely! This recipe is very easy to adapt for a vegan diet. Use a high-quality, plant-based butter or olive oil instead of dairy butter. Swap the heavy cream for full-fat canned coconut milk (the kind for cooking, not the beverage), which adds a wonderful richness. Finally, substitute the Parmesan cheese with a store-bought vegan Parmesan alternative or a nutritional yeast mixture (mix 1/4 cup of nutritional yeast with a tablespoon of almond flour and a pinch of salt).

2. Can I use butternut squash or sweet potato instead of pumpkin?
Yes, both are excellent substitutes. Butternut squash is a fantastic alternative, offering a slightly sweeter and nuttier flavor profile that works beautifully with sage and walnuts. Sweet potato will also work, though it will result in a sweeter sauce. In both cases, you can use canned purée or roast and purée your own for the best flavor. The amount needed (around 15 ounces or 2 cups of purée) remains the same.

3. What is the best way to store and reheat leftovers?
Store any leftover pasta in an airtight container in the refrigerator for up to 3-4 days. The pasta will absorb some of the sauce as it sits. To reheat, it’s best to use a skillet over medium-low heat. Add the pasta to the pan along with a splash of water, milk, or vegetable broth to loosen the sauce and restore its creamy consistency. Stir gently until heated through. Microwaving can work in a pinch, but the stovetop method prevents the pasta from becoming rubbery.

4. Can I use frozen spinach instead of fresh?
Yes, you can. You will need about ½ cup of frozen chopped spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the sauce. This is a critical step; otherwise, the excess water will make your sauce thin and diluted. Add the thawed and squeezed spinach at the same time you would add the fresh spinach.

5. My sauce is too thick / too thin. How can I fix it?
This is a very common and easily solvable issue.

• If the sauce is too thick: The solution is your reserved pasta water. Stir in a small amount (start with a tablespoon or two) at a time until the sauce reaches your desired consistency. The starchy water will thin the sauce without making it watery.
• If the sauce is too thin: The easiest fix is to let it simmer gently on low heat for a few more minutes, which will allow some of the liquid to evaporate and thicken the sauce. You can also add another tablespoon or two of grated Parmesan cheese, which will act as a natural thickener.

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