Pumpkin Fettuccine with Walnuts and Crispy Greens

I have a confession.

I'm really not a big pumpkin spice fan.

I know, I know...the horror, right?!

All jokes aside, I can never fully force myself onto the PSL bandwagon when October rolls around. Don't get me wrong, I love pumpkins and I love the spice blend, but I don't lose my shit over it every fall. To be honest, the last time I had a PSL I had to toss half of it because it was too dang sweet (I'm more annoyed at myself for the wastefulness than the lack of PSL enthusiasm).

However, I am a sucker for seasonality. Whether that's with a cozy fall sweater, a pumpkin spice scented candle (I'm not an animal, alright?! Even I can admit the smell is divine), daylights savings time, or cooking with seasonal bounty.

I talk a lot about cooking with the seasons, and I think (I think) I may claim that every season is my favorite season to cook. Clearly, you can trust everything I say...

But for real, fall vegetables are my favorite to cook with (hahaha this is just embarrassing now). I love the comforting quality that most fall produce, like squash, brussels, apples, potatoes, adds to any dish. Whether roasted, sautéed, eaten raw or baked into a dessert, the endless possibilities still yield such a familiar, cozy feeling that is hard not to fall in love with every season.

Maybe it's just that I've spent more time in the social media food and health world the last couple of months, but I feel like pumpkins really blew up this year. PUMPKIN EVERYWHERE - healthy takes on pumpkin lattes, pumpkin spice energy balls, smoothies, and so much more sweet sweet goodness. The food blogging world is saturated with pumpkin this, pumpkin that...so how annoying am I to add another pumpkin recipe to the mix?!

But guys, I promise, if you're like me and prefer savory to sweet, then I promise you'll love this easy, healthy, and down right comforting pumpkin pasta sauce. This dish comes together in less than 30 minutes, but to save even more time you can have the sauce pre-made and ready to go. You can even double it to makes extra; I promise you'll want to! Once the sauce is made, it's a quick few minutes to saute up some greens, cook your pasta, and serve. Easy and cozy weeknight fall meal, ready in minutes.

Serving Size: 4


1 can pumpkin puree (about the equivalent of 1 small sugar pie pumpkin peeled, quartered, and boiled until soft)

2 garlic cloves, peeled and chopped

1 small shallot, diced

2 tbsp coconut cream (or half n half)

1/3 cup vegetable broth

2 tbsp shredded parmesan or asiago + more for garnish

1/4 tsp dried sage + more for garnish

salt and pepper

1.5 cups shredded Dino kale (or broccoli leaves, chard, spinach, etc)

1/4-1/2 cup chopped walnuts for garnish

1 box fettuccine (I used gluten free, brown rice pasta)

2 tbsp olive oil


1. Heat a large tbsp of oil in a saute pan over medium heat. Once hot, add in the shallots and garlic and cook until fragrant, careful not to burn, about 1-2 minutes.

2. Add the pumpkin puree, broth, sage, and sautéed garlic and shallots to a food processor and blend until smooth.

3. Add the sauce back to the same saute pan, and heat over medium/low heat. Season liberally with salt and pepper.

4. Once sauce is bubbling, continue to cook until it thickens just a bit. Add in the coconut cream and parmesan, reduce the heat to low. Set aside.

5. Prepare the pasta according to box instructions.

6. While the pasta cooks, heat another tbsp of oil in a pan on medium-high heat, and add in the kale. Cook, just until wilted, about 45 seconds to 1 min. Set aside to crisp up.

7. Once pasta is done, drain and reserve about 1/4 cup of pasta water. Pour the sauce over the pasta, toss to combine. Add a tbsp or 2 at a time of pasta water until desired consistency is reached.

8. Toss pasta with greens, then top with walnuts, additional sage and parmesan, and serve!

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