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+ servings

Creamy Spinach Butternut Pasta

Creamy Spinach Butternut Pasta is ready in 30 minutes for your hungry crowd, and this deliciousness will definitely become a  favorite. 
Course Main Course
Cuisine American
Keyword 30minutes, chicken, instantpot, vegan
Diet Category Vegetarian, gluten free, dairy free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 382kcal
Author Alkaline Recipes


  • 1 tablespoon olive oil
  • 1 tsp sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon red pepper flakes If you have kids, or don't want it with a kick, use only ½ teaspoon red pepper flakes
  • 6 boneless, skinless chicken thighs Vegan/vegetarian option: omit chicken, use 14 oz extra firm tofu
  • 2 cups fresh butternut squash, cubed
  • ½ cup sliced leeks
  • 4 cups fresh spinach
  • ½ cup whipped cream cheese for dairy free or vegan, use vegan creamed cheese
  • 1 tbsp nutritional yeast
  • 1 cup vegetable broth
  • 1 teaspoon fresh thyme If using dried thyme, add ½ teaspoon instead of 1 tsp
  • 2 cups dry brown rice pasta, which is gluten free cook 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.


Serving: 1cup | Calories: 382kcal