It’s not too soon for pumpkin things, right? I mean, after all, the pumpkin spice latte is back!
This recipe might look fancy thanks to the sage, mushrooms, and creamy pumpkin sauce, but it’s surprisingly easy to make. It comes together in about 30 minutes and tastes like something you’d order at a cozy restaurant on a chilly night.
And if your week has already felt busy or chaotic, this is exactly the kind of meal that helps future you feel more supported. It’s comforting, filling, freezer-friendly, and flexible enough to work with whatever ingredients you already have on hand.
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Why You’ll Love This Pumpkin Pasta
This cozy pasta recipe is:
- Ready in about 30 minutes
- Perfect for fall meal prep
- Packed with comforting flavor
- Easy to customize
- Freezer-friendly
- Great for using canned pumpkin puree
The combination of pumpkin, sage, mushrooms, and a little tomato creates a rich, savory sauce that tastes way more complicated than it actually is.
And honestly, that’s my favorite kind of meal prep recipe — low effort, high reward.
What in this pumpkin pasta recipe?
This recipe uses simple ingredients that work together beautifully:
- Canned pumpkin puree
- Tomato sauce
- Sage
- Mushrooms
- Kale
- Ground turkey
- Parmesan cheese (optional)
- Spaghetti
The sauce turns creamy and cozy without feeling too heavy, and the mushrooms add so much savory flavor.
If you’ve got a partial can of pumpkin hanging out in your pantry from another recipe, this is a great way to use it up.
Easy swaps for pumpkin pasta
- Add broccoli, cauliflower, peas, or green beans.
- Any type of pasta will work, so use whichever you prefer! You can also use a gluten-free higher protein pasta such as Banza to make it even more filling.
- Use ground chicken, beef, or pork instead of ground turkey. It’s all good!
- Add some chopped bacon or pancetta; trust me on this one!
- This would also be delicious with your favorite ground “meat” such as Beyond Beef if you are vegetarian. Adding extra mushrooms would also add flavor.
- If you don’t have heavy cream, use any milk of your choice! Even half and half, watered down a bit, works well. Use non-dairy milk if needed; the sauce just won’t be quite as luscious.
- If you use non-dairy milk such as almond milk, add a teaspoon or two of onion or garlic powder to offset any sweet taste from the milk (if it’s sweetened).
- Substitute spinach or Swiss chard for the kale.
- If you can’t find pumpkin spice mix or don’t have it, use 5-spice powder or a combination of cinnamon, cardamom, and nutmeg.
- Parmesan cheese is optional! (Vegans skip and make sure to add a little more salt, or use nutritional yeast if that’s your thing.)
Related: Fall Recipes: 15 Delicious Recipes for Your Apple Orchard Haul
About this Pumpkin Pasta Sauce:
The sauce is creamy, savory, and packed with fall flavor.
Heavy cream gives it the richest texture, but you can absolutely use another milk instead.
Dairy-Free Options
Use:
- Almond milk
- Oat milk
- Coconut milk
- Cashew milk
If using non-dairy milk, adding a little vegan butter at the end helps create a creamier texture.
And if your non-dairy milk is slightly sweet, adding garlic powder or onion powder helps balance the flavor.
No Pumpkin? Try These Instead
This recipe also works well with:
- Sweet potato puree
- Butternut squash puree
If canned pumpkin is hard to find, homemade puree freezes beautifully for future recipes.
Related: Meal Planning for Beginners (Meal Plan Template Inside!)
How to storing this pumpkin pasta:
This pasta stores really well, making it great for meal prep.
Storage
- Fridge: up to 4 days
- Freezer: up to 3 months
Reheating
Reheat:
- In the microwave
- On the stovetop over medium heat
If the sauce thickens after storing, add a splash of broth or milk while reheating.
Happy prepping!
Related: Save Your Greens: 15 Foolproof Ways To Use Up Greens Before They Go Bad
FAQs
Yes! This recipe freezes well for up to 3 months. Store in airtight containers for best results.
Sweet potato puree or butternut squash puree both work well.
Absolutely. Use your favorite non-dairy milk and skip the parmesan cheese.
Spaghetti works great, but any pasta shape will work.
And Don’t Forget to Try Our Other Delicious Free Recipes!
- Easy, Cozy Pumpkin Muffin Recipe For Fall
- The Best Slow-Cooked Beef Chili Recipe
- Easy Chicken Tikka Masala Recipe for Meal Prep
- 30-Minute Beef Stir Fry With Soba Noodles
- Sheet Pan Ratatouille Pasta
- Easy Chicken Satay Recipe With Stir-Fried Veggies
Pumpkin Sage Pasta With Ground Turkey, Mushrooms & Kale
Ingredients
- 3 Tbsp olive oil divided into 3
- 1 shallot chopped finely
- 3 clove garlic minced
- 15 oz canned pumpkin 1.5 cups pumpkin puree
- 1 cup canned tomato sauce
- 3 cups chicken broth sub water
- 1 tsp dried sage sub 1 fresh sage leaf, chopped
- 1 tsp pumpkin spice mix
- 1/2 tsp nutmeg
- 1/4 tsp crushed red pepper
- salt and pepper to taste
- 16 oz ground turkey sub ground chicken or beef
- 6 oz spaghetti sub pasta of your choice
- 3 cups kale chopped, sub swiss chard or spinach
- 8 oz baby bella mushrooms chopped
- 1/2 cup heavy cream sub milk of your choice
- 1/2 cup Parmesan cheese add more if you’d like
Instructions
- Add 1 Tbsp. olive oil to a large skillet or saucepan (with high sides) over medium heat. Add the shallots with a pinch of salt and saute for 3-4 minutes, then add the garlic and saute for an additional minute until it becomes aromatic, stirring frequently.
- When the shallots and garlic are fragrant, add the pumpkin, tomato sauce, broth, sage, pumpkin spice, nutmeg, crushed red pepper (if using) and a generous amount of salt. Pepper is optional. Stir well and bring to a low boil, then simmer for 15-20 minutes.
- In another pan, heat 1 Tbsp. olive oil for 2 minutes over medium heat, then add the ground turkey with salt and pepper. Using a spatula or wooden spoon, break up the ground turkey and cook until it's no longer pink. Taste it and add more salt if needed. Then transfer it to the pan with the pumpkin sauce.
- Cook the pasta according to package directions. Make sure to salt the water. In the last two minutes, add the kale to the pasta pot until it wilts. Drain the pasta and kale **Reserve 1/3 cup of pasta water!
- In the same pan you used to cook the turkey, add the last tablespoon of olive oil over medium heat. Then add the mushrooms with salt and pepper. Cook the mushrooms, stirring occasionally, for 10 minutes until they've reduced significantly in size and are fragrant. Add the mushrooms to the pan with the pumpkin sauce.
- Taste the sauce and adjust spices as needed. If it's very thick, add 1/3 cup of the pasta water you reserved and stir. Turn off the heat and stir in the heavy cream and Parmesan cheese. Add the pasta and kale to the sauce and use tongs to toss everything together.
- Divide the pasta among four meal prep containers. Note that you can freeze this meal. If you dont use it often, you can also freeze extra heavy cream for future use.
Andrea Fau says
I like that you include substitution suggestions! Don’t always have everything on hand.
Carrie Havranek says
We are all living in the same world–it happens to everyone.:D Cooking is dynamic! Glad you find that helpful.