Creamy Spinach Butternut Pasta is ready in 30 minutes for your hungry crowd, and this deliciousness will definitely become a favorite.
Course Main Course
Keyword 30minutes, chicken, instantpot, vegan
Diet Category Vegetarian, gluten free, dairy free
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1tsp sea salt
1tspred pepper flakesIf you have kids, or don't want it with a kick, use only 1/2 tsp red pepper flakes
6boneless, skinless chicken thighsVegan/vegetarian option: omit chicken, use 14 oz extra firm tofu
2cupsfresh butternut squash, cubed
4cups fresh spinach
1/2cupwhipped cream cheesefor dairy free or vegan, use vegan creamed cheese
1tbsp nutritional yeast
1tspfresh thyme If using dried thyme, add 1/2 tsp instead of 1 tsp
2cupsdry brown rice pasta, which is gluten freecook according to package directions
For Instant Pot: Cut chicken thighs into bite size pieces. Set Instant Pot to saute, and add olive oil, salt, pepper, red pepper flakes, garlic and chicken thighs. Saute for 8 minutes, stirring frequently.
Add all remaining ingredients, except pasta and stir. Set Instant Pot to pressure cook for 20 minutes. When cooking is complete, QR, quick release pressure.
Stir in cooked brown rice pasta. Serve topped with fresh thyme.
For stove top:Cut chicken thighs into bite size pieces. Add olive oil, chicken and spices to large pan.Saute for 8 minutes, on medium heat, stirring frequently. Add remaining ingredients and mix well. Reduce heat to low and simmer for 20 minutes. Add cooked pasta and stir. Top with fresh thyme.
For oven:Add all ingredients and cooked pasta to large bowl and mix well. Pour into oiled 9x13 pan. Bake at 350 for 45 minutes. Serve with fresh thyme.
Notes: To make this recipe vegan, omit the chicken. You can also add tofu for added protein.