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Pumpkin Spinach and Walnut Spaghetti

Pumpkin spinach and walnut spaghetti with a silky orange pumpkin-cream sauce tossed with wilted baby spinach. Garlic-simmered pumpkin puree and Parmesan cling to spaghetti, finished with crispy fried sage and crunchy toasted walnuts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 770
Ingredients Equipment Method Notes

Ingredients
  

Spaghetti
  • 1 lb spaghetti Main pasta base; reserve pasta water for emulsifying the sauce.
Baby spinach
  • 4 cup baby spinach Add at the end so it wilts but stays bright green.
Walnuts
  • 0.5 cup walnuts, toasted and roughly chopped Toasting keeps them crisp; chop roughly for texture.
Pumpkin base
  • 1 cup pumpkin puree Provides the orange, lightly sweet sauce body.
  • 1 cup heavy cream Turns the pumpkin into a silky cream sauce.
Aromatics and seasonings
  • 3 cloves garlic, minced Cook briefly so it perfumes the oil.
  • 3 tbsp olive oil Used to fry sage and sauté garlic.
  • 0.25 tsp nutmeg Adds warm spice to the pumpkin sauce.
  • 0.25 tsp red pepper flakes A gentle heat that cuts through the cream.
  • 0.5 cup pasta water Used to loosen and emulsify the sauce.
  • Salt and pepper to taste Season the sauce and finish the dish.
Cheese and garnish
  • 0.5 cup parmesan, grated Stir in off-heat briefly or on low until melted and smooth.
  • 8 fresh sage leaves, fried crispy Fry until crisp; reserve for topping so they stay crunchy.

Equipment

  • 1 Dutch oven

Method
 

Cook spaghetti and reserve pasta water
  1. Bring a large pot of salted water to a boil and cook spaghetti until al dente, then reserve 1 cup pasta water before draining. Visual cue: the noodles should be tender but still slightly firm in the center.
Fry sage and sauté garlic
  1. Heat olive oil in a Dutch oven over medium-high heat and fry sage leaves until crisp, then remove to a paper towel. Visual cue: the sage should bubble and turn crisp and lightly golden.
  2. Add minced garlic to the hot oil and cook for 1 minute, stirring, until fragrant. Visual cue: garlic should sizzle but not brown.
Simmer the pumpkin cream sauce
  1. Stir in pumpkin puree, heavy cream, nutmeg, and red pepper flakes, then simmer for 5 minutes. Visual cue: the sauce thickens slightly and looks smooth and orange.
Melt Parmesan, wilt spinach, and combine
  1. Stir in Parmesan until melted and the sauce turns glossy. Visual cue: no visible cheese clumps remain.
  2. Add baby spinach and toss until wilted, about 1 minute. Visual cue: the spinach turns dark green and collapses into the sauce.
  3. Add drained spaghetti to the sauce and toss, adding reserved pasta water as needed to loosen into a silky coating. Visual cue: sauce should cling to the noodles and look lightly emulsified.
Finish and serve
  1. Season with salt and pepper to taste. Visual cue: taste for balance—creaminess should be accented by spice.
  2. Top with toasted chopped walnuts and crispy fried sage leaves, then serve immediately. Visual cue: walnuts add crunch and sage stays crisp on top.

Notes

To keep the sauce silky, emulsify with pasta water gradually—add a splash at a time while tossing until it coats the spaghetti. Refrigerate leftovers in a covered container for up to 3 days; reheat gently with a splash of water or cream to loosen. Freezing is not recommended because the cream can separate. Dietary swap: use lactose-free cream and lactose-free Parmesan if you want the same flavor with less lactose.