Pumpkin Spiced Pasta with Butternut Squash and Spinach
 
 
The flavors of fall come together with this pumpkin spiced pasta with butternut squash and spinach!
Author:
Recipe type: Main
Cuisine: Italian
Ingredients
  • 1 pound (16 ounces) butternut squash, cubed (steamed or roasted until tender)
  • 5 tablespoons butter, divided
  • 1 medium leek (about 1 cup), thinly sliced
  • 5 cloves garlic, minced
  • 5 ounces fresh baby spinach
  • 1 ounce fresh sage, sliced in a chiffonade
  • pasta (I used rotini)
  • ¼ cup International Delight Pumpkin Pie Spice liquid creamer
  • 1 cup grated Parmesan cheese
  • salt and pepper, to taste
Instructions
  1. Heat a deep pan/skillet over medium heat. Add 2 tablespoons of butter and add the sliced leek and garlic with a pinch of salt. Saute until leeks are tender - about 5-7 minutes. Add the butternut squash to the pan and mash until smooth. Next, add the baby spinach, place a lid on the pan and allow the spinach to wilt for about 5 minutes. Then remove the pan from heat.
  2. In a separate pan, add 3 tablespoons of butter and the sliced sage. Fry until sage leaves are slightly crisp, about 5 minutes.
  3. Meanwhile, cook pasta according to package instructions. Drain and set aside, making sure to reserve some of the pasta water on the side for later.
  4. When the sage is done frying, add it to the other pan with the butternut squash mixture over medium heat. Stir until all is combined. Next, stir in the pasta along with 2-3 tablespoons of reserved pasta water and the Parmesan cheese. When all is combined, remove from heat and stir in the creamer. Serve hot with fresh shaved Parmesan cheese and cracked pepper. Enjoy!!!
Recipe by Helpful Homemade at https://helpfulhomemade.com/pumpkin-spiced-pasta-with-butternut-squash-and-spinach/