Creamy Pumpkin Pasta Recipe with Spinach

Why I love this pumpkin pasta recipe?

This hearty pumpkin pasta recipe is a favorite in my family! It’s so wholesome and every bite is full of delicious flavor. Another plus is that it’s such an easy pasta recipe, so I’m not spending hours in the kitchen trying to put together a comforting meal. 

You can easily adjust this dish to your personal taste with seasonings, veggies, and protein additions of your own. Make it super easily with canned pumpkin, or spend a little extra time by making my homemade pumpkin puree recipe. The puree makes this recipe as smooth and creamy as can be!

Using simple pantry staples, anyone can whip up this meal. And if you really love it, you can start making it as a meal prep dish so you’re ready to enjoy it throughout the week. Give it a try and let me know what you think in the comments below!

*For more delicious pasta recipes, be sure to try these recipes: 

• Chicken Broccoli Pasta
• Vegetable Pasta Recipe
• Creamy Avocado Pasta
• Butternut Squash Pasta
• Tomato Spinach Pasta Recipe

Ingredients you'll need

• Pasta: I like penne or rigatoni because the sauce will coat the outside and some of the inside of the noodles. However, you can use any short pasta of your choice. 
• Pumpkin Pureé: Subtly sweet and nourishing to your body and soul, pumpkin puree is the perfect way to start to our creamy sauce. Feel free to use storebought puree, but make sure it’s 100% pumpkin. You can also make your own pumpkin puree if you have the time. 
• Butter: You can use your choice of butter or olive oil.
• Garlic and Onion: Minced and chopped, respectively. These ingredients are crucial savory flavors that will balance out the sweetness of the pumpkin.
• Seasonings: Salt, freshly ground black pepper, and red pepper flakes give your pasta just the kick it needs. 
• Herbs: Fresh thyme and fresh rosemary (remove the stem and chop the leaves) are the perfect blend of herbs to add depth of flavor to the pumpkin sauce. 
• Vegetable stock: Stock is a flavorful way to thin out your sauce! You can use storebought or make your own homemade vegetable stock, it’s up to you. 
• Heavy cream: The cream will add, you guessed it, creaminess to your sauce! It has natural fats that will give your sauce a smooth and decadent texture. 
• Parmesan Cheese: Freshly grated cheese adds a saltiness to pair with the sweet pumpkin flavors. 
• Baby Spinach: This leafy green is mild in flavor, so it won’t compete with the sauce. It simply adds texture, nutrients, and a subtle earthiness to your meal.

Breadcrumb Topping Ingredients:

• Butter: The butter binds the breadcrumb topping together and adds a delicious nutty flavor. 
• Garlic cloves: Minced garlic flavors the topping without overpowering the sauce. 
• Italian Seasoning: Feel free to use either storebought or your own mixture of Italian seasonings. 
• Panko Breadcrumbs: Crispy, crunchy, and oh-so-delicious! The breadcrumbs toast beautifully and add more texture to your dish.

How to make creamy pumpkin pasta?

1. Prep the Pasta

In a large pot, bring salted water to a boil. Cook your pasta of choice to al dente according to the package instructions.

Drain the water and set it aside. 

Note: You may reserve 1 cup of pasta water if you want. I used vegetable stock instead of pasta water.

2. Make herbed breadcrumbs for topping

Add butter and minced garlic cloves to your skillet. Cook for 1 minute on low-medium heat until the garlic is fragrant.

Add the panko breadcrumbs and Italian seasoning. Cook, stirring until golden brown and toasted. 

Take the skillet off the heat and set your breadcrumb topping aside.

3. Cook pumpkin pasta sauce

In a large pot or skillet, add butter, minced garlic cloves, and chopped yellow onion. Cook for 2 minutes, or until the sautéed onion turns soft.

Add the pumpkin purée and stir. 

Add the salt, fresh ground black pepper, red pepper flakes, fresh thyme leaves, and chopped fresh rosemary leaves. Cook for 1 minute, stirring continuously.

Pour the vegetable stock (or reserved pasta water) and stir until combined. 

Stir in the heavy cream.

Let the sauce simmer for 1-2 minutes.

Add the cooked pasta and toss to coat it with the sauce. If you feel the sauce is too thick for your liking, you may add more vegetable stock or pasta water.

Fold in the grated parmesan cheese and baby spinach.

Cook for another 30 seconds to 1 minute. The spinach will wilt in the heat. Dish out, top with toasted breadcrumbs and serve warm. Enjoy!

Expert Tips

• Make sure you choose pumpkin puree, not pumpkin filling. The filling is sweetened and intended for desserts.
• You can adjust the consistency of the sauce to your liking! If you want it thinner, add more stock and/or pasta water and stir until you reach your desired consistency. 
• You may add a reserved portion of pasta water. The starches in the water make the sauce stick to your pasta better and maintain its creamy texture. 
• I always recommend cooking your pasta to al dente.
• It’s best to toss your pasta with the sauce while the pasta is warm so that it sticks together. 
• Feel free to add things like chicken or white beans for added protein.

Variations / Toppings

You can finish off your pumpkin pasta recipe with a variety of toppings that’ll take it to the next level! Feel free to add more red pepper flakes and ground black pepper, or fresh rosemary and thyme to strengthen those flavors from the bread crumbs. 

Everyone loves extra cheese, so freshly grated parmesan would be delicious on top, as would chopped nuts. Almonds, pecans, and walnuts lend themselves perfectly to this dish.

Serving Ideas

This pasta recipe is a perfectly well-rounded main dish all on its own, but it also makes a great side to pair with other delicious dishes! I love enjoying a creamy pasta dish with a crusty chunk of bread, especially sourdough. You can also pair it with garlic bread or a lavash!

Since pasta is a heavier dish, you can pair it with lighter sides like a crisp salad. A simple green salad is a timeless option, but a fall salad would be a nice tie-in to the pumpkin flavor. 

And finally, if you want to add a protein to your dish to make it even heartier, I love these air fryer chicken thighs or garlic chicken cheese balls as options.

Storage

Store Leftovers: Allow the pasta to cool, and then store it in an airtight container in the refrigerator for 3-4 days. 

Freeze: I wouldn’t recommend freezing this recipe. It’s best served immediately, or saved in the refrigerator for a few days and reheated. 

Reheat: Warm your pasta dish on the stovetop or in the microwave to your desired temperature. If you need to thin out the consistency of the sauce, add a dash of cream, water, or stock while heating.

If you made and loved this recipe, please be sure to rate and review it below! I always love hearing from my readers and take your suggestions into account.

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