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Pumpkin Pasta with Sage and Spinach

Pumpkin Pasta with Sage and Spinach

Enjoy a creamy, comforting Pumpkin Pasta with Sage and Spinach that combines the natural sweetness of pumpkin with the earthy aroma of fresh sage and the vibrant freshness of spinach. Perfect for cozy autumn nights, this easy-to-make dish is nutritious, customizable, and ready in under 30 minutes, making it ideal for busy weeknights or seasonal dinners.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Pasta & Base

  • 8 oz pasta of choice (penne, fettuccine, or rigatoni recommended)
  • 1 cup pumpkin puree (plain, not pie filling)
  • 1/2 cup heavy cream or coconut milk

Herbs & Vegetables

  • 10–12 fresh sage leaves
  • 3 cups baby spinach
  • 2 garlic cloves, chopped

Seasoning & Finishing

  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup grated Parmesan cheese (omit or replace with vegan cheese for vegan version)

Instructions

  1. Prepare the pasta: Bring a large pot of salted water to a boil. Cook your chosen pasta according to the package instructions until al dente. Drain and set aside, reserving about 1 cup of the pasta cooking water.
  2. Sauté sage and garlic: Heat olive oil in a large skillet over medium heat. Add fresh sage leaves and chopped garlic, cooking until fragrant and the sage leaves turn crispy, about 2 to 3 minutes.
  3. Make the pumpkin sauce: Add pumpkin puree to the skillet and stir to combine with the sage and garlic oil. Pour in the heavy cream or coconut milk, stirring continuously until the sauce is smooth and heated through.
  4. Incorporate spinach: Add baby spinach to the sauce and cook until wilted, approximately 2 minutes, ensuring the spinach is well incorporated into the creamy pumpkin base.
  5. Combine pasta and sauce: Add the cooked pasta to the skillet and toss well to combine. If the sauce is too thick, add reserved pasta water a little at a time to loosen it to your desired consistency.
  6. Season and finish: Season with salt and freshly ground black pepper to taste. Sprinkle generously with grated Parmesan cheese, mix gently, and serve immediately for optimal flavor and texture.

Notes

  • Use fresh sage leaves for the best and most vibrant flavor; crisping them in oil enhances their aroma.
  • Reserve pasta water to adjust the sauce consistency and help bind sauce with the pasta.
  • Do not overcook the spinach; just wilt lightly to maintain its bright color and fresh taste.
  • Use plain pumpkin puree instead of pumpkin pie filling to avoid added sugars and spices.
  • Adding a squeeze of lemon juice at the end can brighten and balance the rich pumpkin sauce.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: American / Autumnal
  • Diet: Gluten Free (if gluten-free pasta is used)

Nutrition

  • Serving Size: 1 serving
  • Calories: 380 kcal
  • Sugar: 4 g
  • Sodium: 300 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 5 g
  • Protein: 12 g
  • Cholesterol: 40 mg

Keywords: pumpkin pasta, sage pasta, spinach pasta, autumn recipe, creamy pumpkin sauce, vegetarian pasta, vegan pasta option, gluten-free pasta, quick weeknight meal