Creamy Pumpkin Pasta
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Scale
- 8 oz cavatappi
- 1 tbsp butter
- 2 cloves garlic (minced)
- 1 tsp rubbed sage
- 1 cup canned pumpkin
- 1 cup heavy cream
- 6 oz baby spinach
- 2 cups shredded rotisserie chicken
- 1/2 cup Parmesan cheese
Instructions
- Cook the pasta according to the package directions. Set aside.
- In a large skillet melt the butter. Add in the minced garlic and sage and cook until golden and fragrant, about a minute.
- Whisk in the pumpkin and heavy cream and cook until heated through. Add in the baby spinach and cook until wilted, 1-2 minutes. Add the shredded chicken to the skillet until heated. Season with salt and pepper to taste.
- Toss the pasta in the sauce. Top with Parmesan and serve immediately.
Find it online: https://jesslovesbaking.com/2020/10/14/creamy-pumpkin-pasta/