If your ideal comfort food is creamy, cozy, and bursting with layers of flavor, get ready to fall in love with Pumpkin Pasta with Garlic and Spinach. This simple but vibrant dish blends velvety pumpkin purée, sautéed garlic, and handfuls of fresh spinach into a beautiful sauce that clings to every twirl of pasta. It comes together quickly and delivers a restaurant-worthy meal with minimal fuss, making it the ultimate choice for a weeknight dinner when you crave something nourishing but just a little bit special.

Ingredients You’ll Need

Pumpkin Pasta with Garlic and Spinach Recipe - Recipe Image

Ingredients You’ll Need

Pumpkin Pasta with Garlic and Spinach uses just a few intentional ingredients that each play a key role in building flavor and texture. Simple pantry staples transform into a rich, creamy sauce that hugs every bite of pasta, while vibrant greens and aromatic alliums keep things light and fresh.

Pasta (12 oz): Any shape works, but penne, rigatoni, or fettuccine are especially good for capturing all that luscious sauce.
Olive oil (2 tbsp): For sautéing and bringing out the sweetness of the aromatics.
Garlic (4 cloves, minced): Adds bold, punchy aroma and depth — don’t skimp!
Onion (1 small, finely chopped): Layers sweet flavor underneath the creamy sauce.
Pumpkin purée (1 cup): Make sure you use pure pumpkin, not pie filling — it’s the heart of the sauce.
Heavy cream (1 cup): Or try half-and-half for a lighter option; both create a silky, rich base.
Parmesan cheese (½ cup, grated): Delivers nuttiness and helps thicken the sauce.
Ground nutmeg (½ tsp): Just a pinch makes the pumpkin sing and brings cozy warmth.
Red pepper flakes (½ tsp, optional): Use for gentle heat and a little kick if you like.
Salt and black pepper: Essential for balancing sweetness and brightening the sauce.
Fresh spinach (3 cups): Brings gorgeous color and a gentle pop of greens to every plate.
Fresh parsley (2 tbsp, chopped): For garnish and a hit of herbal freshness at the end.

How to Make Pumpkin Pasta with Garlic and Spinach

Step 1: Cook the Pasta

Bring a big pot of salted water to a boil and add your favorite pasta. Cook according to the package directions, aiming for a nice al dente texture. Right before draining, scoop out about half a cup of the starchy pasta water — this liquid gold will help loosen the sauce later. Drain the pasta and set aside.

Step 2: Sauté the Aromatics

While the pasta simmers, heat olive oil in a large skillet over medium heat. Add the minced garlic and finely chopped onion, stirring gently. Sauté for 3 to 4 minutes, or until everything is softened and extra fragrant. You want just a hint of golden color — it should smell irresistible at this point!

Step 3: Build the Pumpkin Sauce

Stir the pumpkin purée into the skillet with the aromatics, letting it warm through for a minute or two. Pour in the heavy cream, then sprinkle in the Parmesan cheese, ground nutmeg, red pepper flakes (if using), and a generous pinch each of salt and black pepper. Let this gorgeous orange sauce simmer, stirring often, until it thickens up ever so slightly.

Step 4: Wilt the Spinach

Add the fresh spinach to the skillet. It might seem like a lot at first, but it will quickly wilt down. Stir gently until all the leaves are coated in sauce and just tender but still vibrant green — this keeps Pumpkin Pasta with Garlic and Spinach feeling light and lively.

Step 5: Toss and Finish

Add the drained pasta directly into the skillet with the sauce. If the sauce feels a little too thick, splash in some of that reserved pasta water until it coats the noodles perfectly. Toss well to get everything mingling together. Taste and adjust salt or pepper if needed.

Step 6: Garnish and Serve

To serve Pumpkin Pasta with Garlic and Spinach, transfer to warm bowls and finish with chopped fresh parsley and a generous shower of extra Parmesan cheese. Dig in while it’s piping hot and creamy!

How to Serve Pumpkin Pasta with Garlic and Spinach

Garnishes

A sprinkle of fresh parsley and extra Parmesan makes every bowl pop with color and flavor. If you enjoy a little zing, a pinch more red pepper flakes is always welcome, or try topping with toasted pumpkin seeds for crunch.

Side Dishes

Pumpkin Pasta with Garlic and Spinach pairs beautifully with a crisp green salad tossed in a tangy vinaigrette. For something a little heartier, serve alongside roasted vegetables like Brussels sprouts or broccolini, or add a slice of warm garlic bread to mop up any leftover sauce.

Creative Ways to Present

For a special touch, serve the pasta in shallow bowls with swirls of pumpkin sauce on top and microgreens for a restaurant-worthy look. If you’re hosting, portion into small ramekins or mini Dutch ovens for an elegant dinner party starter.

Make Ahead and Storage

Storing Leftovers

Let the pasta cool to room temperature, then transfer Pumpkin Pasta with Garlic and Spinach to an airtight container. It keeps well in the fridge for up to 3 days. As it sits, the flavors deepen and become even more comforting.

Freezing

While the creamy sauce is best freshly made, you can freeze leftovers in a tightly sealed container for up to 2 months. Let the pasta thaw overnight in the fridge before reheating to help maintain a smooth texture.

Reheating

To bring Pumpkin Pasta with Garlic and Spinach back to its velvety self, reheat gently in a skillet over low heat with a splash of milk or broth. This revives the creaminess and prevents it from drying out. The microwave works, too, just stir halfway through to keep it even.

FAQs

Can I use fresh pumpkin instead of canned purée?

Absolutely! Roasted and puréed fresh pumpkin gives a beautiful homemade flavor, though canned pumpkin is faster on busy nights. Just make sure your purée is thick and not watery.

Is there a vegan option for Pumpkin Pasta with Garlic and Spinach?

Yes! Swap the cream for full-fat coconut milk and use a vegan Parmesan or nutritional yeast. The result is wonderfully creamy and just as satisfying.

How can I add protein to this dish?

Stir in cooked chicken, Italian sausage, or even chickpeas if you want a heartier meal. These additions blend seamlessly into the sauce.

What other greens can I use instead of spinach?

Baby kale, Swiss chard, or even arugula work well. Just add your greens right at the end so they stay bright and tender.

Can I make Pumpkin Pasta with Garlic and Spinach ahead for lunches?

Definitely! The flavors only get better with time, making it ideal for meal prep. Portion into containers and you’ll look forward to lunch all week.

Final Thoughts

If you’re ready for big autumn flavor with almost no effort, you owe it to yourself to try Pumpkin Pasta with Garlic and Spinach. This recipe proves that cozy doesn’t have to mean complicated, and chances are you’ll want to make it again and again. Let yourself savor every creamy, garlicky bite!