Linguine with Spinach and Creamy Pumpkin Sauce

Cooking for One or Two, Recipes, Worknight Dinners
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I have one last apple post up my sleeve for tomorrow, but I thought I would introduce another one of my fall favorites: pumpkin. That’s right, pumpkins aren’t just for cleverly displaying on your windowsill. They’re for spinach pumpkin linguine. 

I like just about anything pumpkin. While oddly, pumpkin pie isn’t my favorite, there is nothing better than pumpkin bread, pumpkin cake, pumpkin bread pudding, pumpkin chocolate chip cookies, pumpkin cream cheese…you get the idea. Tonight I discovered a new way to eat pumpkin: in pasta.

This was one of those “throw together whatever you have in the house” dinners and it turned out really well. I’d also been craving pasta, so this definitely hit the spot.

Spinach Pumpkin Linguine
Recipe type: Cooking for One or Two, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
  • 2 ounces whole wheat linguine
  • ½ teaspoon minced garlic
  • ½ cup chopped onion
  • 1 cup baby spinach
  • 1 ounce pine nuts
  • ½ (heaping) cup pumpkin puree (I used canned but you could also use fresh)
  • ¼ cup low-sodium FF chicken broth
  • Parmesan cheese (optional)
  • Fresh ground pepper (optional)
  1. Prepare pasta according to directions on package.
  2. Coat a skillet with olive oil or PAM spray. Sauté onions and garlic over medium-high heat until onions are tender and garlic is fragrant. Add spinach and stir until wilted. Lower heat, add pumpkin and pine nuts and stir, combining.
  3. Add chicken broth to skillet, stirring to form a thick sauce. I didn't really measure, but about ¼ cup of liquid should do the trick. Add linguine to skillet during the last minute of cooking. Serve topped with parmesan cheese and fresh ground pepper.

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  • Reply
    Chef Wear
    November 24, 2010 at 11:32 pm

    I love this pumpkin recipes, its really delicious, absolutely delicious! Make sure you prepare twice as much, because you will not be able to stop eating it!

  • Reply
    Lydia (The Perfect Pantry)
    October 5, 2008 at 3:00 am

    So interesting — I’d never thought to use pumpkin puree as a pasta sauce, but it’s a great idea, and something I think kids would really like.

  • Reply
    October 5, 2008 at 3:00 am

    Oooh. I’ve been very tempted lately to try a pasta with pumpkin. This one looks great. I might have to make it tomorrow.

  • Reply
    October 5, 2008 at 3:00 am

    M – I had no idea you were such a yummy chef!!! This looks amazing:)

  • Reply
    steph (whisk/spoon)
    October 4, 2008 at 3:00 am

    delicious! i do throw together pasta dishes all the time…so easy and they always taste good. i’ll remember this one when i have some extra canned pumpkin. 🙂

  • Reply
    October 4, 2008 at 3:00 am

    that sounds fantastic! I love your recipes. I need to do better about photographing my own.

  • Reply
    October 4, 2008 at 3:00 am

    hi! thanks for stopping by my blog. i’m liking your rendition here especially the addition of spinach. i will try that next time i make the pumpkin pasta (which is next weekend…i cannot get enought of it).

  • Reply
    October 4, 2008 at 3:00 am

    Wow. I really want to try this! You are so creative!

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