Description
This Pumpkin Pesto Pasta combines creamy pumpkin with vibrant basil pesto for a flavorful fall-inspired twist on a classic pasta dish. Perfect for a quick weeknight dinner that feels comforting yet light.
Ingredients
Scale
- 12 oz pasta of choice (penne, rigatoni, or spaghetti)
- 1 cup pumpkin purée
- 1/3 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan (or nutritional yeast for vegan)
- 1/2 cup pasta cooking water
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Fresh basil leaves, for garnish
- Toasted pine nuts, for topping
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/2 cup of the cooking water before draining.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Stir in pumpkin purée and pesto. Cook for 2–3 minutes, stirring to combine.
- Add reserved pasta water gradually to loosen the sauce until creamy.
- Mix in Parmesan (or nutritional yeast) and season with salt, pepper, and red pepper flakes.
- Toss drained pasta with the pumpkin pesto sauce until well coated.
- Serve topped with fresh basil and toasted pine nuts.
Notes
For a vegan version, use dairy-free pesto and swap Parmesan with nutritional yeast. This recipe pairs beautifully with roasted vegetables like Brussels sprouts or mushrooms for added heartiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
Keywords: pumpkin pasta, pesto pasta, fall recipes, creamy pumpkin pesto pasta