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Pumpkin Pasta with Sage and Spinach

Pumpkin Pasta with Sage and Spinach

Creamy Pumpkin Pasta with Sage and Spinach is a cozy and flavorful autumn dish that combines the natural sweetness of pumpkin puree with earthy sage and fresh spinach. This easy-to-make pasta delivers comfort and nutrition in every bite, perfect for weeknight dinners or seasonal gatherings.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Pasta and Sauce Base

  • 8 oz fettuccine or penne pasta
  • 1 cup fresh pumpkin puree (or canned pumpkin puree)
  • 1 cup heavy cream or coconut milk
  • 2 tbsp olive oil or butter
  • 2 cloves garlic, finely chopped
  • Salt, to taste
  • Black pepper, to taste

Herbs and Greens

  • 10 fresh sage leaves, torn
  • 4 cups fresh spinach, washed

Optional Toppings

  • 1/2 cup grated Parmesan cheese (omit or use vegan alternative if desired)
  • Toasted walnuts or pecans (for crunch)
  • Red pepper flakes or smoked paprika (for subtle heat)
  • Extra virgin olive oil (for drizzling)
  • Toasted pumpkin seeds (for garnish)

Instructions

  1. Prepare Your Ingredients: Finely chop the garlic and wash the spinach thoroughly. Tear the sage leaves into smaller pieces to release their flavor. Have your pumpkin puree and cream nearby to streamline cooking.
  2. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about one cup of pasta water before draining to help adjust sauce consistency later.
  3. Sauté Sage and Garlic: In a large skillet, heat olive oil or butter over medium heat. Add the sage leaves and garlic, cooking until fragrant and crisp but not burnt, unlocking the depth of the sage’s earthy aroma.
  4. Create the Pumpkin Sauce: Stir in the pumpkin puree and cream, mixing well until smooth and heated through. Season generously with salt and black pepper. If the sauce is too thick, use the reserved pasta water to loosen to desired consistency.
  5. Combine Pasta and Spinach: Add the cooked pasta directly to the skillet with the sauce along with fresh spinach. Toss continuously until the spinach wilts and the pasta is evenly coated with the creamy pumpkin sauce.
  6. Final Touches: Remove from heat and stir in grated Parmesan cheese if using, for a savory depth. Taste and adjust seasoning as needed. Serve warm, garnished as desired.

Notes

  • Use fresh sage for a brighter, more vibrant flavor than dried sage.
  • Add spinach last to avoid overcooking and preserve its nutrients and color.
  • Reserve pasta water to adjust sauce texture without diluting flavor.
  • Choose high-quality fresh or canned pumpkin puree for the best natural sweetness.
  • Toast some sage leaves separately for an extra crispy garnish.
  • For a vegan version, substitute heavy cream with coconut milk and omit Parmesan or use a vegan alternative.
  • Protein additions like grilled chicken, crispy tofu, or sautéed mushrooms can be added for heartiness.
  • Adding toasted nuts like walnuts or pecans gives a nice crunchy texture.
  • Spice it up with red pepper flakes or smoked paprika according to taste.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 400 kcal
  • Sugar: 4 g
  • Sodium: 300 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 6 g
  • Protein: 10 g
  • Cholesterol: 35 mg

Keywords: pumpkin pasta, sage pasta, spinach pasta, autumn recipe, creamy pasta, vegetarian pasta, vegan pasta option, seasonal pasta