Pumpkin Pasta with Toasted Walnuts and Spinach tastes creamy, nutty, and a little bit cozy, like mac and cheese that went to culinary school and came back with better manners. It works perfectly for busy weeknights or casual dinner guests and takes about 30 minutes from start to finish. I tested this on my own picky family, and they scraped their plates so hard I thought the neighbors might complain.
Why You Should Try This Pumpkin Pasta with Toasted Walnuts and Spinach
This pumpkin pasta with toasted walnuts and spinach gives you creamy comfort without heavy cream or complicated steps. Pumpkin puree makes the sauce silky, walnuts add crunch, and spinach brings color and freshness that keeps the dish from feeling heavy.
You cook everything in one pot plus a skillet, so cleanup stays easy. The recipe uses pantry ingredients like canned pumpkin and dried pasta, so you can keep everything on hand and cook it whenever a cozy pasta craving hits.
“This Pumpkin Pasta with Toasted Walnuts and Spinach tastes like fall in a bowl and still feels light enough for a weeknight dinner. ★★★★★”
Ingredients You’ll Need
Pasta
- 12 ounces short pasta
- I like rigatoni, penne, or fusilli because the sauce clings to all the ridges.
- Use whole wheat or chickpea pasta if you want extra fiber and protein.
Pumpkin sauce
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup canned pumpkin puree
- Use plain pumpkin puree, not pumpkin pie filling.
- I like Libby’s or Trader Joe’s, but any 100% pumpkin works.
- 1 cup vegetable broth or chicken broth
- Use low sodium so you control the salt level.
- 1 cup milk or half and half
- Whole milk gives a creamy texture without feeling heavy.
- Use unsweetened oat milk or cashew milk for a dairy light version.
- 1 teaspoon Dijon mustard
- This adds a gentle tang and depth, not a strong mustard flavor.
- 1 teaspoon fresh lemon juice
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon smoked paprika or sweet paprika
- ¼ cup grated Parmesan cheese, plus more for serving
- Use a wedge and grate it yourself for best melting.
- Pre grated works in a pinch but may not melt as smoothly.
Walnuts and spinach
- ¾ cup walnut halves or pieces
- Toasting brings out flavor, so do not skip this step.
- 2 teaspoons olive oil
- 3 packed cups baby spinach
- You can use chopped regular spinach if that is what you have.
- Pinch of salt
Optional toppings
- Extra grated Parmesan
- Red pepper flakes
- Fresh chopped parsley or sage
- Extra toasted walnuts
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan for the sauce
- Small dry skillet for toasting walnuts
- Colander
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Microplane or grater for Parmesan
Tips & Tricks
- Salt the pasta water generously so the pasta tastes seasoned from the inside.
- Scoop out at least 1 cup of starchy pasta water before you drain the pasta, and use it to thin the sauce if it feels too thick.
- Toast the walnuts in a dry skillet over medium heat until fragrant, and stir often so they do not burn.
- Chop the toasted walnuts after they cool slightly so they keep some crunch but do not feel too chunky.
- Warm the pumpkin sauce gently and stir often so the milk does not scorch on the bottom of the pan.
- Add the spinach at the very end so it stays bright and only wilts slightly.
- Taste the sauce right before you add the pasta and adjust salt, pepper, and lemon juice so the flavors pop.
- Serve the pasta right away and top each bowl with extra walnuts and Parmesan for texture and flavor.
How to Make Pumpkin Pasta with Toasted Walnuts and Spinach
Step 1: Cook the pasta
Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, following the package time but start checking a minute early. Scoop out about 1 cup of pasta water, then drain the pasta and set it aside.
Step 2: Toast the walnuts
Place a small dry skillet over medium heat and add the walnuts. Stir or shake the pan often until the walnuts turn a shade darker and smell nutty, about 3 to 5 minutes. Transfer them to a cutting board, let them cool slightly, then chop them into rough pieces.
Step 3: Start the pumpkin sauce base
Heat a large skillet over medium heat and add the olive oil and butter. When the butter melts and starts to foam, add the chopped onion and a pinch of salt. Cook and stir until the onion turns soft and translucent, about 5 to 7 minutes, then add the garlic and cook 30 seconds until fragrant.
Step 4: Add pumpkin and liquids
Stir in the pumpkin puree and cook it with the onions and garlic for about 1 minute to deepen the flavor. Pour in the broth and whisk or stir until the mixture looks smooth. Add the milk, Dijon mustard, nutmeg, smoked paprika, salt, and black pepper, and stir again until everything combines.
Step 5: Simmer and season the sauce
Let the sauce gently bubble over medium low heat for about 5 minutes, and stir often so it does not stick. Add the lemon juice and Parmesan cheese, then stir until the cheese melts and the sauce looks creamy. Taste and adjust with more salt, pepper, or lemon juice if you want a brighter flavor.
Step 6: Add spinach and pasta
Add the spinach to the skillet and stir until it wilts into the sauce, about 1 to 2 minutes. Add the cooked pasta and about ¼ cup of the reserved pasta water. Toss everything together until the pasta coats evenly, and add more pasta water if you want a looser sauce.
Step 7: Finish with toasted walnuts and serve
Stir in about half of the chopped toasted walnuts so they mix into the pasta. Spoon the pumpkin pasta with toasted walnuts and spinach into bowls. Top each serving with the remaining walnuts, extra Parmesan, and a pinch of red pepper flakes if you like a little heat.
What to Serve with Pumpkin Pasta with Toasted Walnuts and Spinach
Serve this pumpkin pasta with toasted walnuts and spinach with a simple green salad and a bright vinaigrette to balance the creamy sauce. Garlic bread or warm crusty bread makes a great side, especially if you want to swipe up every bit of sauce. You can also add roasted vegetables like broccoli, Brussels sprouts, or carrots for extra color and nutrition. A cold sparkling water with lemon or apple slices pairs nicely and keeps the meal family friendly.
Storage Options
- Store leftover pumpkin pasta with toasted walnuts and spinach in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove over low heat with a splash of milk or broth, and stir until the sauce loosens and turns creamy again.
- You can freeze the pasta for up to 2 months, but the sauce may thicken slightly, so add extra liquid when you reheat it.
- Toast a fresh handful of walnuts right before serving leftovers so you keep that crunchy contrast.
Pumpkin Pasta with Toasted Walnuts and Spinach
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Add the short pasta and cook until al dente according to package directions, checking a minute early. Scoop out about 1 cup of starchy pasta water, then drain the pasta and set aside.
- Place a small dry skillet over medium heat. Add the walnut halves or pieces and toast, stirring or shaking the pan often, until they darken slightly and smell nutty, 3 to 5 minutes. Transfer to a cutting board, let cool slightly, then chop into rough pieces.
- Heat a large skillet over medium heat and add 1 tablespoon olive oil and the butter. When the butter melts and foams, add the chopped onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Stir in the minced garlic and cook about 30 seconds until fragrant.
- Stir in the canned pumpkin puree and cook for about 1 minute with the onions and garlic. Pour in the broth and whisk or stir until smooth. Add the milk or half and half, Dijon mustard, nutmeg, smoked or sweet paprika, salt, and black pepper, and stir to combine.
- Let the pumpkin sauce gently bubble over medium low heat for about 5 minutes, stirring often so it does not stick. Stir in the lemon juice and grated Parmesan cheese until the cheese melts and the sauce looks creamy. Taste and adjust with more salt, pepper, or lemon juice as needed.
- Add the baby spinach to the skillet and stir until it just wilts into the sauce, 1 to 2 minutes. Add the cooked pasta and about 1/4 cup of the reserved pasta water. Toss until the pasta is evenly coated, adding more pasta water if you prefer a looser sauce.
- Stir in about half of the chopped toasted walnuts. Spoon the pumpkin pasta into bowls and top each serving with the remaining walnuts, extra Parmesan, and a pinch of red pepper flakes or fresh herbs if desired. Serve right away.
Notes
Approximate per serving (4 servings): 580 calories; fat 26 g; saturated fat 9 g; carbohydrates 70 g; fiber 6 g; sugars 8 g; protein 20 g; sodium 720 mg. Values are estimates and will vary based on pasta type, milk choice, broth, and exact portion size.