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

Creamy Vegetarian Pappardelle

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 Servings 1x
  • Category: Pasta Recipes
  • Method: Stove Top
  • Cuisine: Italian



  • 4 cups vegetable broth
  • 2 cups water
  • 12 oz Pappardelle Pasta (affiliate link-I used Home-style Pasta Egg Pappardelle)
  • 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
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper


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


  • Serving Size: 1/6
  • Calories: 381
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