Creamy Spinach Butternut Pasta
Creamy Spinach Butternut Pasta is ready in 30 minutes for your hungry crowd, and this deliciousness will definitely become a favorite.
Servings 6
Calories 382kcal
Ingredients
- 1 tablespoon olive oil
- 1 tsp sea salt
- ½ teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon red pepper flakes If you have kids, or don't want it with a kick, use only ½ teaspoon red pepper flakes
- 6 boneless, skinless chicken thighs Vegan/vegetarian option: omit chicken, use 14 oz extra firm tofu
- 2 cups fresh butternut squash, cubed
- ½ cup sliced leeks
- 4 cups spinach or greens
- ½ cup whipped cream cheese for dairy free or vegan, use vegan creamed cheese
- 1 tbsp nutritional yeast
- 1 cup vegetable broth
- 1 teaspoon fresh thyme If using dried thyme, add ½ teaspoon instead of 1 tsp
- 2 cups dry brown rice pasta, which is gluten free cook according to package directions
Instructions
- For Instant Pot: Cut chicken thighs into bite size pieces.
Set Instant Pot to saute, and add olive oil, salt, pepper, red pepper flakes, garlic and chicken thighs. Saute for 8 minutes, stirring frequently. - Add all remaining ingredients, except pasta and stir. Set Instant Pot to pressure cook for 20 minutes. When cooking is complete, QR, quick release pressure.
- Stir in cooked brown rice pasta. Serve topped with fresh thyme.
- For stove top:Cut chicken thighs into bite size pieces. Add olive oil, chicken and spices to large pan.Saute for 8 minutes, on medium heat, stirring frequently. Add remaining ingredients and mix well. Reduce heat to low and simmer for 20 minutes. Add cooked pasta and stir. Top with fresh thyme.
- For oven:Add all ingredients and cooked pasta to large bowl and mix well. Pour into oiled 9x13 pan. Bake at 350 for 45 minutes. Serve with fresh thyme.
Notes
Notes: To make this recipe vegan, omit the chicken. You can also add tofu for added protein.