Name: Pumpkin Sage Pasta with Brown Butter and Spinach Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 16 oz rigatoni pasta; ½ cup salted butter; 12 fresh sage leaves; ½ yellow onion, chopped (about 1 cup); 3 cloves garlic, minced; 1 cup unsweetened almond milk; ½ cup low-sodium vegetable broth; 1 (15 ounce) can pumpkin puree; 1 teaspoon sea salt (plus more to taste); ½ teaspoon black pepper (plus more to taste); ½ cup shredded Parmesan cheese (plus more for serving); 2-3 cups fresh baby spinach; Pepitas; Fresh sage leaves; Fresh Parmesan cheese; Cracked black pepper

Print Recipe· 4.2 from 9 reviews

If you’re looking for a dish that feels like a warm hug on a plate, then the Pumpkin Sage Pasta with Brown Butter and Spinach Recipe is calling your name. This dish brilliantly combines the earthy sweetness of pumpkin with the nutty richness of brown butter and the herbaceous pop of fresh sage, all tossed together with tender pasta and vibrant spinach. It’s comfort food elevated into something truly special and perfect for cozy gatherings or a satisfying weeknight treat that tastes like it took hours to create. Let me take you through every step to make this your new favorite fall-inspired meal.

Ingredients You’ll Need

In the image, there is a white pot with two handles placed on a white marbled surface. Inside the pot, there is a clear light brown broth filling the bottom layer. Above the broth sits a large, soft mound of orange puree, slightly textured with some unevenness. On top of the orange layer, there are two piles of powdered spices in gray and white colors positioned side by side near the center. Outside the pot, on the white marbled surface, there are two small white bowls: one with small, dark gray dried fish and another with a white granulated ingredient. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and how each ingredient plays a crucial role. These staples work together to create a luscious, flavorful sauce with a perfect balance of creamy, savory, and fresh notes that complement the pasta beautifully.

16 oz pasta (rigatoni): The ridges on rigatoni hold onto the sauce perfectly, ensuring every bite is packed with flavor.
½ cup salted butter: Essential for making the brown butter base that adds a deep, nutty richness.
12 fresh sage leaves: Adds an aromatic, earthy herbiness that lifts the whole dish.
½ yellow onion (chopped): Provides sweetness and depth when sautéed gently.
3 cloves garlic (minced): Infuses the dish with a mild, savory warmth; careful not to burn it!
1 cup unsweetened almond milk: Keeps the sauce creamy without overpowering the pumpkin flavor.
½ cup vegetable broth (low-sodium): Adds a subtle savory backdrop and helps thin the sauce to the perfect consistency.
1 (15-ounce) can pumpkin puree: The star of the show, bringing luscious texture and a subtle sweetness.
1 teaspoon sea salt: Enhances all the natural flavors, with extra for seasoning to taste.
½ teaspoon black pepper: Adds a gentle kick that balances the sweetness of pumpkin.
½ cup shredded parmesan cheese: Adds savory, salty tang and melts beautifully into the sauce.
2–3 cups fresh baby spinach: Offers a fresh, slightly crisp texture and vibrant color to brighten the dish.
For serving: pepitas, fresh sage leaves, extra parmesan cheese, cracked black pepper for added crunch and flavor bursts.

How to Make Pumpkin Sage Pasta with Brown Butter and Spinach Recipe

Step 1: Cook Your Pasta

Start by cooking the rigatoni according to the package instructions until it’s al dente. Rigatoni’s ridges are perfect for catching that delicious pumpkin sauce later, so don’t overcook. Drain and set aside in a large pot; you’ll mix everything here eventually.

Step 2: Brown the Butter

This is where magic happens. Melt the salted butter over medium-low heat with the fresh sage leaves. Keep stirring as the butter begins to bubble and slowly turn a deep amber color, about 8 to 10 minutes. This browning process gives the butter a rich, nutty flavor that elevates the whole dish. Once browned, fish out the crispy sage leaves and set them aside—they’ll add lovely texture later.

Step 3: Sauté Onion and Garlic

Immediately after removing the sage leaves, toss the chopped onion into the buttery pan and sauté for about 4 to 5 minutes until soft and fragrant. Then add the minced garlic and cook just until fragrant, about 1 to 2 minutes. Garlic cooks fast, so keep an eye on it to avoid any bitterness from burning.

Step 4: Simmer the Pumpkin Sauce

Pour in the unsweetened almond milk, vegetable broth, and pumpkin puree, then sprinkle in the sea salt and black pepper. Whisk everything together so the sauce is smooth and creamy, then bring it to a gentle simmer. This slow simmer melds all those flavors beautifully and thickens the sauce just right.

Step 5: Combine Pasta and Sauce

Now, add your cooked pasta to the pumpkin sauce in the pot. Stir well to coat every piece of rigatoni with the luscious sauce—this is when your kitchen starts smelling downright irresistible!

Step 6: Add Spinach, Sage, and Cheese

Gently fold in the reserved crispy sage leaves, shredded parmesan, and fresh baby spinach. The spinach will wilt into the warm sauce quickly, adding a fresh hit of green and a delicate texture that balances the creamy sauce.

Step 7: Serve with Flair

Dish it out immediately, topped with crunchy pepitas, extra parmesan, cracked black pepper, and a few whole sage leaves for that rustic, homemade touch. It’s a feast for the eyes and the palate!

How to Serve Pumpkin Sage Pasta with Brown Butter and Spinach Recipe

The dish shows a white plate filled with rigatoni pasta coated in a thick orange creamy sauce, mixed with dark green spinach leaves. On top of the pasta, there is a sprinkle of shredded white cheese and scattered green pumpkin seeds, with a few fresh sage leaves adding contrast. The pasta looks textured with slight specks of black pepper enhancing the visual depth. A small golden fork rests on the edge of the plate, all placed on a white marbled surface. In the background, a white bowl with grated cheese is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The final touches make this pasta truly show-stopping. Freshly cracked black pepper provides a subtle spicy kick, while pepitas contribute a crunchy texture contrast that’s so satisfying. Sprinkling extra parmesan and placing a few crispy or fresh sage leaves on top adds aroma and visual appeal that’ll wow your guests.

Side Dishes

This dish shines on its own but pairs wonderfully with a simple green salad dressed in vinaigrette, or a crusty artisan bread for soaking up every last bit of that velvety pumpkin sauce. Roasted root vegetables also make a cozy companion, rounding out the meal without overpowering the star flavors.

Creative Ways to Present

For a stunning presentation, plate the pasta in wide shallow bowls and garnish with microgreens or edible flowers for a pop of color. You could even stuff the pumpkin sage pasta into hollowed-out mini pumpkins for a festive touch perfect for fall gatherings. Serving family-style in a rustic wooden bowl encourages everyone to dig in and share the love.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which might be hard!), store the pasta in an airtight container in the refrigerator for up to 3 days. Note that the spinach will continue to wilt and the sauce might thicken, so a quick stir or splash of almond milk before reheating will help bring it back to perfect consistency.

Freezing

This pumpkin sage pasta can be frozen, but keep in mind that the texture of the spinach and pasta might change slightly. Freeze in a sealed container for up to 2 months. When ready, thaw overnight in the refrigerator before reheating gently on the stove with a little extra almond milk or broth.

Reheating

Reheat gently over low-medium heat on the stovetop, stirring frequently to prevent sticking. Add a splash of almond milk, broth, or water as needed to loosen the sauce and recreate that fresh-from-the-pot creaminess. Avoid using the microwave if possible, as it can cause uneven heating and dryness.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While rigatoni is perfect for holding onto the sauce, you can swap in penne, fusilli, or even fettuccine. Just make sure to cook it al dente so it maintains a nice texture when tossed with the creamy sauce.

Is this recipe suitable for vegans?

You can easily make the recipe vegan by substituting the parmesan cheese with a vegan alternative or nutritional yeast and using a plant-based butter in place of salted butter. The almond milk already keeps the sauce dairy-free, so it’s simple to adapt!

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but it requires a bit more work. You’ll need to roast and puree fresh pumpkin until smooth to match the texture of canned puree. Be sure to cook it well beforehand for the best flavor and consistency in your pasta sauce.

How spicy is this dish?

This pasta isn’t spicy at all—the black pepper just adds a gentle warmth to balance the sweetness of the pumpkin. If you’d like some heat, feel free to sprinkle crushed red pepper flakes on top when serving.

What can I use instead of sage if I don’t have fresh leaves?

If fresh sage isn’t available, dried sage can work in a pinch—use about one-third of the amount since dried herbs are more concentrated. Alternatively, fresh thyme or rosemary could add a lovely herbaceous note but will change the flavor profile slightly.

Final Thoughts

This Pumpkin Sage Pasta with Brown Butter and Spinach Recipe is the kind of meal that feels both comforting and refined, a perfect way to welcome the flavors of the season into your kitchen. With its creamy, nutty, and herb-forward profile, it’s sure to become a cherished favorite for weeknights, dinner parties, or whenever you crave a little culinary comfort. Give it a try, and I promise it will win a permanent spot in your recipe collection!