Ingredients

The following ingredients have 6 Servings
  • 4 cups vegetable broth
  • 2 cups water
  • 12 oz Pappardelle Pasta
  • 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)
  • 1/2 cup fresh Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instruction

  • 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.