If you’re looking for a fall-inspired pasta dish that checks every box—creamy, savory, nutty, and just a bit indulgent—this Pumpkin Pesto Linguine with Pancetta, Goat Cheese, Shallots & Toasted Walnuts is your new go-to.
It’s a sophisticated yet approachable recipe that combines the rich, earthy notes of pumpkin with the crisp saltiness of pancetta, the tang of goat cheese, and the crunch of toasted walnuts.
Want dessert after this cozy pasta? Try our Creamy Pumpkin Custard: A Cozy Fall Dessert You’ll Crave All Season—it’s the perfect way to end a fall meal!
What Makes Pumpkin Pesto Pasta So Special?
Fall pasta dishes often lean heavily into creamy sauces—but pumpkin pesto adds something unique. Instead of being overly rich, it brings warmth, umami, and a velvety base that’s lighter yet packed with flavor.
It’s also:
- Naturally gluten-free (if using GF pasta)
- Packed with comforting fall flavors
- Simple to make in under 30 minutes
- Easy to customize with add-ins like spinach, mushrooms, or sage
Pumpkin Chipotle Roasting Sauce
Into bold fall sauces? Don’t miss our spicy-sweet Pumpkin Chipotle Roasting Sauce—incredible on roasted veggies, chicken, or tacos.
Make Pumpkin Pesto From Scratch
The star of this recipe is the Pumpkin Pesto.
Blend together:
1 cup pumpkin purée
½ cup Parmesan
⅓ cup toasted walnuts
2 garlic cloves
½ cup olive oil
1 tbsp lemon juice
Salt, pepper, nutmeg to taste
This homemade pesto lasts 5 days in the fridge and freezes well too!
Ingredients You’ll Need To Make Pumpkin Pesto Linguine with Pancetta, Goat Cheese, Shallots & Toasted Walnuts
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4–5
Category: Dinner, Pasta
Ingredients (4–5 servings)
10 oz gluten-free linguine
1 1/2 cups pumpkin pesto
¾ cup pancetta, diced
2 oz goat cheese, crumbled (plus extra for garnish)
⅓ cup walnuts, roughly chopped
1 small shallot, finely diced
2 tbsp olive oil
¼ cup pasta water, reserved
Fresh cracked black pepper
Chopped parsley, fresh thyme or basil (optional garnish)
Sprinkle with a choice of Aleppo pepper, smoked paprika or red chili flacks (optional)
How To Make Pumpkin Pesto Linguine with Pancetta, Goat Cheese, Shallots & Toasted Walnuts
Bring a large pot of salted water to a boil. Cook linguine until al dente, drain, and reserve ¼ cup pasta water.
Toast chopped walnuts in a dry skillet over medium-low heat for 2–3 minutes until golden. Remove and set aside.
In the same skillet, heat olive oil over medium heat. Add diced pancetta, sauté until crispy (5–7 mins). Remove and set aside on paper towels.
Leave some pancetta fat in the skillet, and sauté the finely diced shallot in it for 2–3 minutes until soft and translucent.
Cooking Tip: You’re building flavor here—don’t rush the shallot!
Add pumpkin pesto to the skillet with the shallots. Stir in a bit of reserved pasta water to loosen the sauce. Add the cooked pasta to the pan and toss until evenly coated.
Gently fold in crumbled goat cheese, letting it melt slightly but keeping texture. Return pancetta to the pan. Stir briefly to combine.
Plate pasta and top with toasted walnuts, extra goat cheese, and fresh herbs if desired. Finish with cracked black pepper.
Educational Insight: The Shallot Effect
Shallots, milder than onions, are prized in French and Italian cuisine for creating rich sauces and subtle sweetness. They pair beautifully with creamy, earthy flavors—like pumpkin and goat cheese!
Final Thoughts: Why This Fall Pasta Recipe Wins
This pumpkin pesto linguine is everything we crave in cooler months—comforting, gourmet, and incredibly satisfying.
The sweet-savory pumpkin base, creamy goat cheese, and crunch of pancetta and walnuts create a layered dish that feels elegant but comes together with ease.
Pumpkin Chorizo Soup
Want to keep the cozy pumpkin vibes going? Be sure to check out our hearty and smoky Pumpkin Chorizo Soup—it’s perfect for cold nights and easy meal prep!
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YUMMY!
Thank you