1-First Step: Prepare Your Ingredients Begin by gathering all your items and measuring them out. Boil water in a large pot for the pasta, as it takes about 10-12 minutes to cook. This mise en place helps you move quickly and adapt for dietary needs, like using whole wheat pasta for more fiber.

2-Second Step: Cook the Pasta Follow the package directions to cook 8 ounces of pasta, such as fettuccine, in salted boiling water until it’s al dente. This step ensures the pasta has a nice texture that pairs well with the creamy sauce. Drain it once done, but save a bit of the pasta water to adjust the sauce if needed.

3-Third Step: Sauté the Base While the pasta cooks, heat 1/4 cup olive oil in a pan over medium-high heat and add 3 teaspoons minced garlic. Sauté for 2-3 minutes until fragrant, building a flavorful foundation for your pumpkin pasta. Keep an eye on the heat to avoid burning, and consider adding extras like spinach early if you’re customizing.

4-Fourth Step: Build the Sauce Lower the heat to medium and stir in 1 cup pumpkin purée, 2 tablespoons milk, 1 tablespoon vinegar, 3/4 cup broth, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk everything together and let it simmer for 4-5 minutes until the sauce thickens slightly. This is a great spot to tweak for preferences, like using almond milk for a lighter version.

5-Fifth Step: Add Final Touches Whisk in 3-4 fresh sage leaves and 1/2 cup grated parmesan cheese, then turn off the heat and continue whisking for 2-3 minutes until the sauce is creamy. Stir in 2 cups fresh spinach until it wilts, which only takes a minute. This step makes the pumpkin pasta more vibrant and nutritious.

6-Sixth Step: Combine and Serve Add the cooked pasta to the sauce and toss to coat evenly. Top with 1/4 cup chopped walnuts and 2 tablespoons roasted pepitas for crunch, then garnish with extra parmesan and sage. Serve immediately for the best flavor, yielding about 4 servings at 468 calories each. For a variation, try our easy pumpkin cake recipe for a sweet side.