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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.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Italian
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
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