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Savory Pumpkin Pasta

This is not your typical pumpkin spice recipe. Rather than a spiced cinnamon and nutmeg taste, this sauce is an aromatic, fall, savory flavor. Super simple to make and packed with micronutrients. Great for meal prepping and high in protein with the help of chickpea or lentil pasta and the option of plain Greek yogurt.


  • 1 cup plain yogurt (I used almond yogurt to make mine dairy free but Greek is a great, high protein option)

  • 1 cup pumpkin puree (not pumpkin pie mix!)

  • 2 teaspoons thyme

  • 1 teaspoon coriander

  • ½ teaspoon cinnamon

  • 1 teaspoon turmeric

  • ½ teaspoon red pepper

  • 2 tablespoons minced garlic

  • 1 small onion

  • 1 cup spinach

  • salt and pepper

  • 1 box Chickpea or lentil pasta


  1. cook pasta according to box directions, drain and set aside

  2. dice onion

  3. add onion and garlic to a frying pan and cook over medium heat until onions become translucent and begin to brown

  4. add pumpkin and yogurt to the frying pan, mix until well combined

  5. add thyme, coriander, cinnamon, turmeric and red pepper to pumpkin mixture, stir to combine

  6. salt and pepper to taste

  7. return to medium heat until sauce is warmed to desired temperature

  8. add pasta, stir until evenly coated

  9. finely chop spinach and stir into pasta

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