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Home » Pasta Recipes » Creamy Vegetarian Pappardelle

Creamy Vegetarian Pappardelle

Published: Jan 17, 2018 · Modified: Dec 7, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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.

Vegetarian Pappardelle with butternut squash sauce served on a green dinner plate.

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

Creamy Vegetarian Pappardelle served on a green vintage dinner plate with shredded Parmesan cheese

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.

A single serving of Creamy Vegetarian Pappardelle recipe made with butternut squash sauce.

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.

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

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

one pot Vegetarian Pappardelle recipe on a green plate, a serving bowl of the meal with a green napkin and fork.

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)
  • ¼ to ½ cup fresh Parmesan cheese (use the best you can afford it does make a difference)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Directions

  1. Bring the vegetable broth and water to a boil in (affiliate link) a 6 quart pot.
  2. 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.
  3. 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.
  4. Reduce the heat and simmer until the sauce and cream cheese is heated through.
  5. Serve with fresh Parmesan cheese.

Recipe Expert Tips

  • Use fresh or store bought Pappardelle. Fresh pasta cooks very fast.
  • Butternut squash sauce has a sweet and savory flavor like no other type of sauce. It turns plain pasta into an amazing meal.
  • You can use jarred sauce from the store or make it homemade.

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Print the Creamy Vegetarian Pappardelle recipe below

Creamy One Pot Meatless Vegetarian Pasta recipe made with Butternut Squash Pasta Sauce

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Vegetarian Pappardelle with butternut squash sauce served on a green dinner plate.

Creamy Vegetarian Pappardelle

Arlene Mobley - Flour On My Face
Creamy Vegetarian Pappardelle is a simple but awesomely delicious no meat pasta dish perfect for a late night meal or Meatless Monday. Make it with Butternut Squash pasta sauce for the best meal you ever ate.
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Dish
Cuisine Italian
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Servings 6 Servings
Calories 328 kcal

Ingredients  

  • 4 cups vegetable broth
  • 2 cups water
  • 12 oz Pappardelle Pasta (affiliate link-I used Home-style Pasta Egg Pappardelle)
  • 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)
  • ½ cup fresh Parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
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Instructions 

  • Bring the vegetable broth and water to a boil in 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.

Nutrition

Serving: 1ServingCalories: 328kcalCarbohydrates: 48gProtein: 12gFat: 10gSaturated Fat: 5gTrans Fat: 1gCholesterol: 71mgSodium: 1589mgPotassium: 469mgFiber: 3gSugar: 7gVitamin A: 1479IUVitamin C: 7mgCalcium: 107mgIron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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