Go Back
–+ servings
pumpkin pasta with pancetta and parmesan

The Best Pumpkin Pasta

A dairy free, creamy pumpkin fall dish to keep you warm and full!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 8 oz pasta
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 shallot
  • 1 cup pumpkin purée
  • ¼ cup coconut milk
  • 1 cup pasta water
  • ½ tablespoon tomato paste
  • 2 cups fresh spinach chopped
  • ¼ teaspoon cayenne
  • ⅛ teaspoon nutmeg
  • Salt and pepper to taste
  • Optional for topping: Cooked diced pancetta shredded parmesan, and chopped parsley

Instructions
 

  • Cook the pasta according to package directions. Reserve 1 cup pasta water before straining.
  • Heat the olive oil in a large pan on medium heat. Add garlic and shallot and stir until aromatic.
  • Add pumpkin puree, coconut milk, reserved pasta water, and tomato paste. Whisk until sauce is combined.
  • Stir in cayenne and nutmeg. Salt and pepper to taste.
  • Toss in pasta and spinach until coated and spinach is wilted.
  • Optional: Top with cooked, diced pancetta, parmesan, and/or chopped fresh parsley
Tried this recipe?Let us know how it was!