If you’re looking for that perfect bowl of creamy, soul-warming pasta, let me introduce you to my absolute favorite: Pumpkin Pasta with Garlic and Spinach. The magic combination of velvety pumpkin purée, a hint of garlic, and tender spinach yields a gorgeously golden dish that’s as cozy as it is quick. The real secret? The moment you add spinach and stir until just wilted, the whole pan comes to life with vibrant color and gentle earthiness, tying everything together in each delicious forkful.

Add spinach and stir until just wilted Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with a short list of ingredients, but don’t let that simplicity fool you! Each one is carefully chosen to build richness, a hint of sweetness, and pops of color. Gather your supplies, because every component plays a starring role.

Pasta: Choose 12 oz of penne, rigatoni, or fettuccine for a texture that holds the sauce beautifully and delivers satisfying bites.
Olive oil: 2 tbsp of good olive oil starts your sauce off with a subtle fruitiness and helps the aromatics bloom.
Garlic cloves, minced: 4 cloves infuse every bite with that irresistible savory warmth.
Small onion, finely chopped: One adds gentle sweetness and depth to the sauce base.
Pumpkin purée: 1 cup (not pumpkin pie filling!) gives the sauce its creamy body and gorgeous autumn color.
Heavy cream (or half-and-half): 1 cup creates classic richness; sub with half-and-half for a lighter touch.
Parmesan cheese, grated: ½ cup melts into the sauce for salty, nutty flavor and a touch of tang.
Ground nutmeg: ½ tsp adds a warm, cozy aroma that pairs perfectly with pumpkin.
Red pepper flakes (optional): ½ tsp if you love a gentle kick of heat to wake up each bite.
Salt and black pepper: To taste, for balancing all the flavors throughout.
Fresh spinach: 3 cups, because when you add spinach and stir until just wilted, you get pops of vibrant color and freshness.
Fresh parsley: 2 tbsp, chopped, for garnish that adds brightness and a lovely finish.

How to Make Add spinach and stir until just wilted

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil, then toss in your chosen pasta. Cook according to package directions until just al dente—think tender but still with a bite. Before draining, don’t forget to dip out about a ½ cup of that starchy pasta water; you’ll need it to help your sauce cling like a dream later. Drain the rest and set aside.

Step 2: Sauté the Aromatics

Heat the olive oil in a roomy skillet over medium. Once it shimmers, toss in the onion and garlic. Sauté, stirring often, until soft and deeply fragrant—about 3 to 4 minutes should do it. This simple step is where that amazing base flavor develops, coaxing out natural sweetness and savory depth.

Step 3: Craft the Creamy Pumpkin Sauce

Spoon in your pumpkin purée and let it sizzle for 1 to 2 minutes so it loses any tinny hint and deepens in flavor. Pour in your cream (or half-and-half), the nutty Parmesan, a sprinkle of nutmeg, and red pepper flakes if you like a subtle kick. Season generously with salt and cracked black pepper. Let the sauce bubble gently until it thickens just a bit, wrapping the edges of your spoon in glossy goodness.

Step 4: Add spinach and stir until just wilted

This is where the magic truly happens! Pile your fresh spinach right into the simmering sauce, and don’t be alarmed by the volume—it’ll cook down beautifully. Add spinach and stir until just wilted; you want the leaves to turn bright and tender but still vibrant. This moment lifts the dish, bringing a burst of green and earthiness that partners perfectly with the creamy pumpkin.

Step 5: Toss Pasta and Finish

Gently tip in your cooked pasta, tossing everything to coat each piece with that luscious pumpkin-spinach sauce. If it seems thick, splash in a little reserved pasta water until you reach your ideal silkiness. After you add spinach and stir until just wilted, finish with a flurry of chopped fresh parsley and (if you’re like me) an extra dusting of Parmesan before you dig in.

How to Serve Add spinach and stir until just wilted

Garnishes

A handful of freshly chopped parsley brings a pop of color and a gentle, herby aroma. For extra decadence, shower your bowl with more grated Parmesan, a few twists of black pepper, or even crispy fried onions for crunch. After you add spinach and stir until just wilted, those garnishes highlight the flavor in every bite.

Side Dishes

This pasta loves friendly company! Try serving with a big mixed green salad drizzled in balsamic, or a warm crusty bread for sopping up any extra sauce. Roasted root veggies—think carrots, parsnips, or sweet potatoes—shine alongside and reflect that cozy, autumnal flavor story.

Creative Ways to Present

Serve your add spinach and stir until just wilted pasta family-style in a wide, shallow bowl for a rustic, shareable supper, or twirl it high on individual plates, topping with a pretty spinach leaf and Parmesan curls for an elegant touch. For a playful twist, stuff leftovers into baked bell pepper halves and pop under the broiler until bubbly and golden.

Make Ahead and Storage

Storing Leftovers

Let your pumpkin pasta cool to room temperature, then scoop it into airtight containers. It’ll keep happily in the fridge for up to 3 days. The flavor deepens overnight, making tomorrow’s lunch truly special. If you find things thickened up, just add a splash of milk or pasta water when reheating.

Freezing

While the creamy sauce is best fresh, you can freeze portions for a future cozy meal. Pack into freezer-safe containers, pressing a piece of parchment against the surface of the sauce to prevent ice crystals. Thaw in the fridge overnight, then add spinach and stir until just wilted when gently reheating, so your greens stay fresh!

Reheating

To bring leftovers back to life, transfer to a saucepan with a splash of milk, stock, or water. Warm gently over medium, stirring until heated through and silky. For best texture, add spinach and stir until just wilted if you’re tossing in extra greens, so they stay tender but vibrant.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

It’s best to use plain pumpkin purée, as pumpkin pie filling is already sweetened and spiced, which will throw off the dish’s flavor. Stick to pure pumpkin for the savory taste you’re after!

Is there a dairy-free option for this recipe?

Absolutely! You can swap the heavy cream for coconut milk or your favorite unsweetened non-dairy creamer. Use a vegan parmesan or simply more nutritional yeast to keep your pasta luscious and totally dairy free.

What kind of pasta works best for this dish?

Short shapes like penne or rigatoni are classic, but I adore it with wide, flat fettuccine too—just choose something sturdy enough to hold the sauce. Even whole wheat pasta or gluten-free varieties work beautifully.

Can I add protein to the recipe?

Yes! Stir in cooked chicken, spicy sausage, or even crispy chickpeas right before you add spinach and stir until just wilted. This bulks up the dish and makes it even more satisfying for hearty appetites.

How do I keep spinach vibrant and not overcooked?

The trick is to add spinach and stir until just wilted—keep the heat medium and watch closely. Remove from the stove as soon as the spinach is bright green and relaxed; this keeps it tender and lively, not mushy.

Final Thoughts

This Pumpkin Pasta with Garlic and Spinach is fall comfort at its best—fast, flavorful, and gloriously creamy. The next time you crave something special yet easy, just remember to add spinach and stir until just wilted for that perfect harmony of color and taste. I hope you’ll give this recipe a spot on your table, and share it with someone you love!