This 20-minute Pumpkin Pasta with Toasted Walnuts & Spinach is perfect for fall! This creamy pumpkin pasta with toasted walnuts and spinach dish is as flavorful as it is nutritious. Serve it for a fall dinner party or quick weeknight meal.
I shared this creamy pumpkin pasta with a room full of people at my “all about pumpkin demo” a couple of weeks ago. Though they loved the smell of it, there were more than a few side-eyes in the room. No one had used pumpkin in pasta before and let’s just say they were skeptical but curious. Well. It was a hit!
Most people said they couldn’t taste the pumpkin. And that’s not surprising. Pumpkin doesn’t have a strong flavor. The flavors we associate with pumpkin usually come from the spices paired with it. There is one major exception. Fresh pumpkin can be incredible when it’s roasted until it’s caramelized and sweet.
This 20-minute Pumpkin Pasta with Toasted Walnuts & Spinach is perfect for fall!That’s not what I’m using today. Maybe later. Today, I used leftover canned pumpkin to make a luscious, silky smooth pumpkin pasta sauce that’s full of nutrition. It’s got vitamin C, beta-carotene, and fiber which can help keep the immune system and your skin glowing as the weather starts to cool down.
You can use any pasta you’d like. For more protein and fiber but without changing the flavor of the dish too much, I suggest using chickpea pasta. I prefer it to whole wheat or some of the other “healthy” pasta options.
If you’re living on the edge, boil some water and cook some old school, regular white pasta! I’m just being sarcastic. Use the pasta that works for you and your family. Just don’t overcook it.
Can you make a dairy-free pumpkin sauce?
Yes. I used a little half and half in this recipe because it adds a lovely texture and richness to the sauce. If you are avoiding dairy, try adding a bit more olive oil and broth instead of milk or cream. This substitution will also make the recipe more of a pantry meal.
The parmesan is, of course, a nice savory, salty addition. You can leave it out for a vegan recipe. If you find that the recipe needs a little something else, add a little nutritional yeast to the sauce and blend until smooth.
How to make pumpkin pasta sauce
For the sauce: sauté fresh garlic in olive oil just until fragrant. Add the other ingredients and let it simmer. I found that this sauce tastes better the longer it simmers. It tastes even better the next day, so it’s the perfect pumpkin pasta sauce for meal prep! I stored it in a mason jar and used it throughout the week. It also freezes well on its own.
Once the pumpkin sauce is ready, add a couple of large handfuls of baby spinach. Add in the pasta and heat the dish just until all are heated through and the spinach wilts.
Dish it up and top with roasted walnuts and grated Parmesan to make it pretty and to add extra flavor and texture. This pumpkin pasta dish would be an impressive vegetarian dish to serve at fall dinner parties but it’s also quick and easy enough for a fast weeknight meal.
Kids and adults will both love it. It’s also a tasty way to use up any extra canned pumpkin you might have leftover. This recipe will keep in the fridge for about 3 days.
Ways to use up leftover canned pumpkin
If you open up a new can of pumpkin for this recipe and need to use up the rest, here are a few tips for using up leftover pumpkin:
- Double this pumpkin pasta sauce recipe. I’m a huge fan of cooking (and cleaning) once and eating twice! You won’t regret having an extra batch of this sauce ready to go in a month.
- Make my easy homemade pumpkin spice granola!
- Stir extra pumpkin into oats or Greek yogurt.
- Feed the extra plain pumpkin to your dog. She will love it as is or mixed in with her regular food. My Biscuit loves it as a treat and it’s good for her digestion.
Try this nourishing recipe for yourself. Pin it for later and tag me on Instagram when you make it!
Pumpkin Pasta with Toasted Walnuts and Spinach
Ingredients
- 8 ounces shells or bowtie pasta
- 1 tablespoon Extra Virgin Olive Oil
- 2 cloves fresh garlic, minced
- 1 cup pure pumpkin puree (I used canned)
- 2 tablespoon tomato paste
- 2 tablespoon half and half (Swap in coconut milk for a vegan sauce.)
- 1 cup vegetable broth
- pinch ground nutmeg
- Cracked black pepper and salt to taste
- 2 cups baby spinach, heaping
- ¼ cup chopped toasted walnuts
- Parmesan cheese (Optional; Use crushed walnuts for a vegan recipe.)
Instructions
- Cook the pasta according to package instructions. Drain and set aside but keep it warm.
- While the pasta cooks, bring a large skillet to medium heat and add the olive oil and minced garlic. Cook just until fragrant. Whisk in the tomato paste, pumpkin, half and half until smooth. Add the vegetable broth, nutmeg, salt and pepper. Stir until combined. Let cook on low about 5 minutes.
- Add the spinach. Cook until it lightly wilts.
- Stir in pasta and toss to coat. Sprinkle with walnuts and Parmesan, if desired and serve.
Notes
- Adjust the salt based on the broth you use. For example, if you are using a lower sodium broth, add salt to suit your taste!
- Store the pasta sauce in a mason jar for a few days. It tastes better the day after you make it!
- Reheat the pumpkin sauce in a small saucepan over low heat. Add warm broth to help thin it out if needed.
Kelly Anthony
I’ve never tried pumpkin in pasta either but it looks so good. I have some leftover pumpkin in my fridge and I’m going to give this a try today. Thanks for sharing.
Marisa
I tried it for the first time last year and I’ve been hooked ever since. Hope you fall in love with it too!
Lauren Vavala @ DeliciousLittleBites
This is my kind of meal – love the flavors and the textures!
Marisa
Yes. It’s the best and ready in abot 20 minutes so there’s also that!
Whitney
Oh my goodness, two of my favorite things in one! Love this idea!
Marisa
haha! There’s no way it could go wrong, right?
Bethany | A Simple Palate
oh my goodness- pumpkin pasta! Looks and sounds absolutely delicious and perfect for fall!
Marisa
Bethany, It’s so delicious! I’ve been loving it over the last couple weeks!
Eden | Sweet Tea and Thyme
This just screams fall and I just love all the different flavors you’ve put into it, Marisa!
Marisa
Thanks, Eden! I’m loving it for fall too!
Jonathan ABEL-MILLMAN
2 stars for ease to make, but the sauce needed a lot of doctoring.
Courtney
Love this recipe, and that its on the table in 20 minutes!
Marisa
Courtney, That might be the best part! So tasty!
Heidy L. McCallum
I have to say this recipe for Pumpkin Pasta is one of the best ones I have seen to date– a MUST try ASAP!
Marisa
Thanks, Heidy! I hope you get to try it. It’s SO delicious and EASY!
Simone Gould
I have been craving one of my favorite Fall restaurant entrees — pumpkin ravioli with creamy walnut sauce — it is very decadent but calorie laden. This looks like a delicious alternative. Will plan to try this out.
Marisa
Love pumpkin ravioli. This is not nearly as decadent but still really good!
Phyllis
Wow! Not only was this dish easy and quick to make–always a plus after a long day at work– it is delicious, filling and good for you. I didn’t have any spinach so I chopped some turnip greens, and their peppery taste was a nice contrast with the sweeter pumpkin. Like so many others, I’m getting away from meat and this dish is a hit. Thanks so much for sharing this. I’m glad I found you!
Marisa
Those turnip greens sound good! A nice contrast to the pumpkin. And I’m so glad you like the recipe and that you found me too!
Megan
Pumpkin pasta? Yes, Please.
Alix
This was so yummy!!! I had bought a tiny pumpkin and didn’t know what to do with it. My husband loves pasta so I looked up pumpkin pasta and I am soooo impressed with the results! I steamed the pumpkin in a steamer ahead of time, and the pumpkin just scooped right out into the skillet. I served it with crispy oven baked chicken on top. I didn’t have half and half, but I used cream and it was . Eating this made me so happy. Thanks so much!
Alix
This was so yummy!!! I had bought a tiny pumpkin and didn’t know what to do with it. My husband loves pasta so I looked up pumpkin pasta and I am soooo impressed with the results! I steamed the pumpkin in a steamer ahead of time, and the pumpkin just scooped right out into the skillet. I served it with crispy oven baked chicken on top. I didn’t have half and half, but I used cream and it was . Eating this made me so happy. Thanks so much!
Marisa
That eating this made you happy, makes me happy! Thanks for letting me know you enjoyed it!!
Abby
Thanks for the good recipe! My husband and I enjoyed it 🙂
Marisa
So glad you enjoy it! It’s a fave for sure. Thanks for the note!
John Baker
Terrific, please add me to your mailing list.
Hedy
Sauce was a bit bland….so I added some Sherry to give it some kick…
Marisa
Thanks for sharing that feedback!
Alexandra Lamar
I liked the shell pasta, but would prefer fewer nuts
ANNE PETZOLD
When are you adding the salt, pepper, and nutmeg?
Amara
I love trying new pumpkin recipes every time fall comes around and I can’t wait to try this one out. I’m wondering if omitting the walnuts would throw off the recipe? Or if you have a recommendation to replace them with? My husband is allergic but I know he would love everything else about this recipe. Thanks!
Marisa
Hi! Yes. Just omit the nuts. For texture you could add some toasted breadcrumbs on top but it’s not necessary.
Tord
I made it with home-made egg tagliatelle. It delish! And super easy to make!
Angeli
Soooooo good! I used Greek yogurt instead of half and half. That was the only substitution I made and I added crushed red pepper. It was so tasty! And lightning quick to make!!
Marisa
Greek yogurt works perfectly. So glad you enjoyed the recipe!
Laura
This was a hit in my house. So good! I used coconut milk instead of half and half and I added ground beef. The meat paired well. I loved the mildly sweet flavor and creaminess of the sauce. I’ll definitely be making this again.
Linda
This is a great recipe. Simple and quick. I didn’t have fresh spinach so I used frozen, and it worked fine. The only other change I made was that after I toasted the walnuts I decided they didn’t taste good, so I used plain. They worked great. A tip: Since this recipe goes really fast, do yourself a favor and have everything completely ready before you begin, including grating the cheese. Also, save a bit a pasta water to add to the mixture if you need it.
Sara
I loved this recipe! I was recently gifted a 20 pound Navajo Hubbard Squash and was told to treat it like a sugar pumpkin, so I have been looking for good pumpkin recipes to adapt and yours was wonderful! I had already prepared the squash puree, so this recipe was so easy and flavorful. I used what I had on hand, so frozen spinach instead of fresh, bouillon, and tomato paste with Italian seasoning, and it was still great. We’ll be making this again! Thank you for putting this out there!
Hayley Wilson
This recipe is fantastic! It’s rare to find a recipe that’s a hit with me, my husband and our toddler. I just omit the walnuts for the little one. I can also freeze the leftovers of the pasta sauce for a quick toddler lunch and add frozen veg if I don’t have time to cook some pasta. Thanks for sharing this great recipe!
Liz
I made this today and it was so tasty! I have GERD so I cut the garlic in half, but otherwise made it as written. Using pumpkin instead of so much cream of tomato made this very GERD friendly, but still fill of flavor.
Ash
Love these flavors! I didn’t have spinach so used peas and didn’t have tomato paste so used 1/4 tsp red Thai chili paste and it had the same impact balancing the sweetness. Thanks for this!