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Creamy pumpkin pasta in a pot topped with fresh sage, pepitas and cheese.
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5 from 22 votes

Pumpkin Pasta

Cozy up this fall with a bowl of this pumpkin pasta. Cooked pasta is tossed in a creamy sauce made with pumpkin puree, brown butter and fresh sage leaves to create a delicious and comforting dinner that comes together in under 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Lunch/Dinner
Cuisine: American
Keyword: pumpkin pasta
Servings: 8


  • 16 oz pasta I used rigatoni
  • ½ cup salted butter
  • 12 fresh sage leaves
  • ½ yellow onion chopped (about 1 cup)
  • 3 cloves of garlic minced
  • 1 cup unsweetened almond milk
  • ½ cup vegetable broth I used low-sodium
  • 1 15 ounce can pumpkin puree
  • 1 teaspoon sea salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • ½ cup shredded parmesan cheese plus more for serving
  • 2-3 cups fresh baby spinach
  • For serving: pepitas fresh sage, fresh parmesan cheese, cracked black pepper


  • Cook pasta according to package. Drain and set aside in large pot.
  • While pasta is cooking, add butter and sage leaves to a large saucepan or Dutch oven over medium low heat, stirring often. One butter starts to bubble, stir constantly for about 8-10 minutes until butter browns and turns a deep amber color. Remove sage leaves from butter and place on a separate plate. Set aside for later.
    Butter browning in a pot with sage.
  • As soon as you remove the sage leaves from the pan immediately add onion to saucepan and saute for 4-5 minutes until onion is fragrant and translucent. Add garlic and saute for 1-2 more minutes. Be careful not to burn garlic!
    Onions added to brown butter in pot after removing sage.
  • Slowly add almond milk, veggie broth, pumpkin puree, salt and pepper and whisk to combine. Bring mixture to a simmer.
    Adding pumpkin and spices to brown butter in pot.
  • Once pasta is cooked and drained add to sauce mixture and stir to combine.
    Noodles added to pumpkin pasta in a pot.
  • Stir in sage leaves, parmesan cheese and spinach until spinach has wilted.
    Pumpkin pasta in a pot topped with fresh sage, cheese and pepitas.
  • Serve immediately topped with pepitas, shredded parmesan, fresh sage leaves and cracked black pepper.


Serving: 1/8 pasta | Calories: 363kcal | Carbohydrates: 50g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 530mg | Potassium: 124mg | Fiber: 4g | Sugar: 5g