Creamy Vegetarian Pappardelle

Are you tired of hearing how delicious Butternut Squash Sauce is? Did you make a batch yet? You will after you see this Creamy Vegetarian Pappardelle recipe. This simple but awesomely delicious no meat pasta dish is perfect for a late night meal or Meatless Monday.

Plus this delicious and easy recipe is a one pot meal so you don’t have to mess up the kitchen!

This meatless butternut squash pasta recipe is so simple to make and has so much flavor you will inhale it. There is something wonderful about butternut squash sauce.

I am serious. I just could not stop eating it. I used a batch of my homemade Crock Pot Butternut Squash Sauce recipe but you can find jarred butternut squash pasta sauce if you look in the specialty sauce section of most retail stores.

Since I made my Sweet & Savory Stuffed Shells recipe I have seen the butternut pasta sauce in a couple of different grocery stores.

What is dried Pappardelle?

Dried Pappardelle is a very wide and thin pasta noodle much like wide fettuccine noodles.

You cook Pappardelle just like you would any other type of pasta following the directions on the package for the proper cooking time, unless you are cooking fresh homemade Pappardelle.

If you would like to make your own homemade egg pasta and you (affiliate link) own a pasta maker that will cut wide pasta noodles you could make homemade Pappardelle.

Fresh homemade pasta cooks in just a couple of minutes. You can make fresh pasta and dry it and store it in an airtight container.

Dried homemade pasta lasts forever as long as it has been dried properly before storage.

Or you could make the homemade fresh pasta and store it in the refrigerator. Refrigerated homemade pasta will last about a week.

How to make Creamy Vegetarian Pappardelle

Ingredients

4 cups vegetable broth
2 cups water
12 oz Pappardelle Pasta (affiliate link-I used dried Home-style Pappardelle Egg Pasta)
1 to 2 cups packed fresh baby spinach leaves
4 oz cream cheese
2 cups Butternut Squash Pasta sauce (I used my Crock Pot Butternut Squash Sauce recipe)
1/4 to 1/2 cup fresh Parmesan cheese (use the best you can afford it does make a difference)
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions

Bring the vegetable broth and water to a boil in (affiliate link) a 6 quart pot.
Add the pasta, spinach, salt and pepper to the pot and bring to a boil. Cook at a boil until the liquid is almost evaporated leaving about a cup of liquid.
Remove the pot from the burner and stir in the cream cheese until it is melted. Add the Butternut Squash pasta sauce to the pot and stir well to combine.
Reduce the heat and simmer until the sauce and cream cheese is heated through.
Serve with fresh Parmesan cheese.

Print the Creamy Vegetarian Pappardelle recipe below