A rich and creamy pasta dish infused with the warmth of pumpkin and aromatic spices. Perfect for cozy fall evenings or whenever you crave a comforting yet nutritious meal. A simple yet elegant recipe that comes together quickly for an easy weeknight dinner.
Ingredient Breakdown
Pumpkin puree lends a natural sweetness that beautifully balances the savory elements of the dish, while tomato paste deepens the overall richness of the sauce. Half and half, or its dairy-free alternative coconut milk, creates a velvety texture that coats each strand of pasta. Vegetable broth adds depth and ensures a smooth consistency. A pinch of nutmeg enhances the warmth of the pumpkin, while salt and freshly cracked black pepper round out the seasoning. Baby spinach provides a fresh, slightly earthy contrast, and toasted walnuts introduce a delightful crunch. A sprinkle of Parmesan, or crushed walnuts for a vegan option, completes the dish with a finishing touch of umami.
Step-by-Step Preparation Guide
Cooking the Pasta to Perfection
Use bowtie or shell pasta for maximum sauce coverage, allowing the pumpkin mixture to cling to every bite. Cook the pasta until al dente according to package instructions, then drain and keep warm.
Preparing the Pumpkin Sauce
Heat olive oil in a skillet over medium heat, then sauté minced garlic until fragrant, ensuring it does not burn. Whisk in tomato paste, pumpkin puree, and half and half, stirring until the mixture becomes smooth. Gradually add vegetable broth, followed by nutmeg, salt, and black pepper. Allow the sauce to simmer gently for about five minutes so the flavors meld together.
Bringing the Dish Together
Add baby spinach to the sauce, stirring just until it wilts while retaining its vibrant color. Incorporate the cooked pasta into the skillet, tossing gently to coat each piece in the rich, creamy sauce.
Garnishing and Serving
Top the dish with toasted walnuts for crunch and an optional sprinkle of Parmesan for added depth. Serve warm and enjoy the balance of creamy, nutty, and savory flavors in each bite.
Recipe Tips & Frequently Asked Questions
Choosing the best pumpkin puree:
Opt for canned pumpkin for convenience or make your own by roasting and blending fresh pumpkin.
Enhancing the sauce:
Adjust consistency with additional broth for a lighter sauce or extra half and half for a richer texture.
Adding protein:
Stir in grilled chicken, chickpeas, or tofu for a more substantial meal.
Customizing the spice level:
Add a pinch of cinnamon for warmth or cayenne for a subtle kick.
Can I make this dish ahead of time?
Yes, store the sauce separately and mix with fresh pasta when ready to serve.
What’s the best way to keep leftovers fresh?
Refrigerate in an airtight container and reheat gently on the stove with a splash of broth.
Can I make this dish completely vegan?
Absolutely—swap half and half for coconut milk and use crushed walnuts instead of Parmesan.
How can I make the sauce thicker or thinner?
Adjust with more broth or simmer longer for a thicker consistency.
What to Serve With This Recipe
Pair with crusty artisan bread or garlic knots to soak up the sauce. Serve alongside a light salad with balsamic dressing for contrast. Complement the flavors with a crisp white wine or a light-bodied red for the perfect meal.
This flavorful, satisfying pasta dish highlights the natural sweetness of pumpkin while remaining creamy and savory. Feel free to experiment with add-ins and garnishes to make it your own. Whether for a casual dinner or a special occasion, this quick and wholesome meal is sure to be a favorite.
Ingredients
8 ounces bowtie or shell pasta
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 cup pure pumpkin puree (canned or homemade)
2 tablespoons tomato paste
1 cup vegetable broth
2 tablespoons half and half (substitute coconut milk for a vegan-friendly option)
Pinch of ground nutmeg
Salt and freshly cracked black pepper, to taste
2 heaping cups baby spinach
¼ cup toasted walnuts, chopped
Parmesan cheese (optional; for a vegan alternative, use finely crushed walnuts)
Instructions
Prepare the pasta according to the package instructions, cooking until al dente. Drain and set aside, keeping it warm while preparing the sauce.
Heat a large skillet over medium heat and drizzle in the olive oil. Once the oil is warm, add the minced garlic and sauté briefly until fragrant, being careful not to burn it. Whisk in the tomato paste, pumpkin puree, and half and half, stirring until the mixture is velvety smooth. Gradually pour in the vegetable broth, followed by the nutmeg, salt, and black pepper. Stir well and allow the sauce to gently simmer for about 5 minutes, letting the flavors meld.
Toss in the baby spinach, stirring until it begins to wilt slightly. Add the cooked pasta to the skillet, folding it into the sauce to ensure each piece is evenly coated.
Sprinkle the dish with toasted walnuts and, if desired, a generous grating of Parmesan cheese. Serve immediately while warm, enjoying the comforting combination of creamy pumpkin, aromatic spices, and crunchy toppings.
Pumpkin Pasta Recipe
Ingredients
- 8 ounces bowtie or shell pasta
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 1 cup pure pumpkin puree canned or homemade
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 2 tablespoons half and half substitute coconut milk for a vegan-friendly option
- Pinch of ground nutmeg
- Salt and freshly cracked black pepper to taste
- 2 heaping cups baby spinach
- ¼ cup toasted walnuts chopped
- Parmesan cheese optional; for a vegan alternative, use finely crushed walnuts
Instructions
- Prepare the pasta according to the package instructions, cooking until al dente. Drain and set aside, keeping it warm while preparing the sauce.
- Heat a large skillet over medium heat and drizzle in the olive oil. Once the oil is warm, add the minced garlic and sauté briefly until fragrant, being careful not to burn it. Whisk in the tomato paste, pumpkin puree, and half and half, stirring until the mixture is velvety smooth. Gradually pour in the vegetable broth, followed by the nutmeg, salt, and black pepper. Stir well and allow the sauce to gently simmer for about 5 minutes, letting the flavors meld.
- Toss in the baby spinach, stirring until it begins to wilt slightly. Add the cooked pasta to the skillet, folding it into the sauce to ensure each piece is evenly coated.
- Sprinkle the dish with toasted walnuts and, if desired, a generous grating of Parmesan cheese. Serve immediately while warm, enjoying the comforting combination of creamy pumpkin, aromatic spices, and crunchy toppings.
