Pumpkin Pasta with Toasted Walnuts and Spinach checks every cozy-weeknight box: creamy sauce, crunchy nuts, and a big handful of greens that cook down into silky ribbons. I reach for this when I want comfort without the food coma. The sauce coats every nook of the pasta, the walnuts bring snap, and a squeeze of lemon wakes everything up. You can pull this off in about 30 minutes, and that includes a sip of wine while the pasta boils.
Easy Pumpkin Pasta with Toasted Walnuts and Spinach
I love how the pumpkin sauce turns creamy without loads of dairy. A little Parmesan and a splash of cream (or coconut milk) round it out, but the pumpkin does the heavy lifting. The spinach folds in at the end and softens in seconds, which keeps dinner simple and green.
Toasted walnuts add crunch and that warm, nutty flavor that plays so well with pumpkin. I also add lemon zest to cut through the richness. The combo tastes balanced, cozy, and a bit fancy, even though everything came from the pantry and a bag of spinach.
You can scale this for a crowd or halve it for two. The sauce holds up well, so you can make it ahead and toss it with hot pasta when you need it. I call that weeknight gold.
Ingredients You’ll Need
Serves 4
Pasta and Veg
- 12 ounces short pasta (rigatoni, penne, or orecchiette)
- 4 cups baby spinach, lightly packed
- 3/4 cup walnuts, roughly chopped
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1–2 teaspoons chopped fresh sage (or 1/2 teaspoon finely chopped rosemary)
Sauce
- 1 cup pumpkin puree (plain, not pie filling)
- 1/2 cup vegetable broth (or chicken broth)
- 1/2 cup heavy cream or half-and-half (use full-fat coconut milk for dairy-free)
- 1/2 cup freshly grated Parmesan, plus more for serving
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon smoked paprika or 1/4 teaspoon red pepper flakes
- Zest of 1/2 lemon, plus 1–2 teaspoons lemon juice
- 2 tablespoons olive oil (or 1 tablespoon oil + 1 tablespoon butter)
- Kosher salt and black pepper
Optional Garnish
- Extra toasted walnuts
- More Parmesan
- Chopped parsley or sage
How to Make Pumpkin Pasta with Toasted Walnuts and Spinach
- Toast the walnuts: Warm a dry skillet over medium heat. Add walnuts and stir until fragrant and lightly browned, 3–5 minutes. Transfer to a bowl.
- Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.
- Start the sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook until translucent, 4–5 minutes. Add garlic and sage, and cook 30 seconds.
- Build the base: Stir in pumpkin puree, smoked paprika, and nutmeg. Add broth and stir until smooth. Simmer for 2–3 minutes to thicken slightly.
- Make it creamy: Pour in cream and stir until the sauce looks silky. Season with salt and black pepper. Add a splash of pasta water if the sauce looks too thick.
- Wilt the greens: Add spinach and toss until it softens, about 1 minute. The sauce will look glossy and green-flecked.
- Finish the pasta: Add drained pasta to the skillet. Sprinkle in Parmesan and lemon zest. Toss, adding more pasta water as needed so the sauce clings to the pasta.
- Add crunch and brightness: Stir in half the toasted walnuts and a squeeze of lemon juice. Taste and adjust salt, pepper, and lemon.
- Serve: Dish the pasta, top with remaining walnuts and extra Parmesan, and dig in while it steams.
Recipe Tips
Toast the walnuts like you mean it
I warm a dry skillet over medium heat, add the chopped walnuts, and stir until they smell nutty and look slightly darker. I pull them the moment they toast, since they keep cooking off the heat. I keep a small bowl nearby so I can move them out of the pan fast.
Salt the pasta water boldly
I add enough salt so the water tastes like the sea. Well-seasoned water builds flavor from the inside out. This step makes every bite of pumpkin pasta taste better.
Build flavor in layers
I soften onion in olive oil, then add garlic and a little chopped sage or rosemary. I stir in pumpkin puree, smoked paprika, and a pinch of nutmeg. I loosen the sauce with broth and a splash of starchy pasta water for that clingy, glossy finish.
Finish with acid and cheese
I add lemon zest and a squeeze of juice right before serving. That bright note keeps the sauce lively. I shower Parmesan over the top and toss until it melts into the sauce.
Variations I’ve Tried
- Dairy-free: Use olive oil, coconut milk, and a dairy-free Parmesan. The sauce still turns lush and creamy.
- Herbs: Swap sage for thyme or rosemary. I also love a pinch of chili flakes for heat.
- Greens: Switch spinach for baby kale or chard. Slice the stems thin so they soften quickly.
- Cheese swap: Try Pecorino Romano for a sharper bite or a dollop of ricotta on top.
- Protein add-ins: Brown Italian sausage or sauté mushrooms and fold them in with the pasta.
- Gluten-free: Use your favorite gluten-free short pasta and stir gently when tossing with the sauce.
- Extra nutty: Brown the butter before you sauté the onion, then proceed with the recipe.
What to Serve with it
- Crisp salad with arugula, shaved fennel, and a lemony vinaigrette
- Garlic bread or warm focaccia to scoop up the sauce
- Roasted Brussels sprouts or broccoli with a dusting of Parmesan
- Seared chicken thighs or salmon for extra protein
- Wine pairing: Sauvignon Blanc, Pinot Grigio, or a light Pinot Noir
Make-Ahead and Storage
My pumpkin pasta with toasted walnuts and spinach reheats like a dream, and I keep the walnuts separate so they stay crunchy.
Make-Ahead: Cook the sauce up to 3 days in advance and store it in a jar. Boil fresh pasta when you need it, then thin the sauce with hot pasta water and toss. You can also toast walnuts a few days early and keep them in an airtight container at room temp.
To Refrigerate: Store pasta and sauce together in an airtight container for up to 4 days. Keep walnuts in a separate container so they keep their crunch.
Freezing: Freeze the sauce (without pasta or spinach) for up to 3 months. Thaw in the fridge overnight, reheat gently, then add fresh spinach and cooked pasta.
To Reheat: Warm in a skillet over medium heat with a splash of water or broth until the sauce loosens and turns glossy. You can also microwave in 30-second bursts, stirring between intervals. Add the walnuts right before serving.
Pumpkin Pasta with Toasted Walnuts and Spinach
Ingredients
Instructions
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water and drain.
- While pasta cooks, toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and golden. Remove from heat and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Stir in the pumpkin puree, vegetable broth, and heavy cream. Season with nutmeg, salt, and pepper. Simmer for 3-4 minutes, stirring occasionally.
- Add the cooked pasta and reserved pasta water to the sauce. Toss to coat evenly.
- Add spinach and Parmesan cheese. Cook for 2-3 minutes, until spinach is wilted and sauce is creamy.
- Top with toasted walnuts and extra Parmesan. Serve immediately.