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Creamy Butternut Penne with Spinach and Parmesan

This Creamy Butternut Penne with Spinach and Parmesan is a rich, creamy pasta dish that’s a healthy way to get your comfort food fix on chilly fall evenings!

Creamy Butternut Penne with Spinach and Parmesan Recipe from A Kitchen Addiction

Comfort food season is here! Chilly evenings call for warm, filling meals. Of course, along with the idea of comfort food, usually comes the idea of heavy, rich foods that aren’t exactly that good for you.

Since we want to be able to enjoy comfort food without all the extra unnecessary calories, we’ve been on a hunt for healthier options that are still satisfying.

This creamy butternut penne is just what we were looking for!

Easy Creamy Butternut Penne with Spinach and Parmesan Recipe from A Kitchen Addiction

The creamy sauce is actually made without any cream, though you wouldn’t know from tasting it! Butternut squash is cooked down with broth and some seasoning to create a rich, silky sauce.

Oh, and the sauce for this pasta dish is made in the slow cooker. So, all you have to do is prep the ingredients and then its hands off!

Creamy Butternut Penne with Spinach and Parmesan Recipe from A Kitchen Addiction

Stir the sauce into the pasta, add the spinach and Parmesan, allow the spinach to wilt a bit, top with additional Parmesan, and enjoy! It’s that simple.

One bite of this butternut penne, and you’ll be adding this pasta dish to your regular menu rotation this fall!

Creamy Butternut Penne with Spinach and Parmesan Recipe from A Kitchen Addiction

Creamy Butternut Penne with Spinach and Parmesan

Yield: 8 servings

Ingredients

  • 2 1/2 tbsp butter
  • 1/2 C chopped onion
  • 3 garlic cloves, minced
  • 3 tbsp minced fresh sage, divided
  • 1/4 - 1/2 tsp red pepper flakes, to taste
  • 3 tbsp flour
  • 2 3/4 C vegetable broth
  • 1 1/2 lbs (or about 4 C) butternut squash, peeled, seeded and cut into bite-size pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 13.25 oz whole wheat or whole grain penne
  • 4 C spinach
  • 2 oz (or about 1 C) grated Parmesan cheese
  • additional grated Parmesan cheese for garnish, optional

Instructions

  1. Melt butter in a medium skillet over medium heat. Add chopped onion and cook until softened and lightly browned. Stir in garlic, 1 1/2 tablespoons sage, and pepper flakes and cook for 30-60 seconds, until fragrant. Stir in flour and cook for 1 minute. Whisk in 1 1/4 cups vegetable broth. Scrape up any browned bits and whisk out any lumps.
  2. Transfer to slow cooker. Stir remaining 1 1/2 cups broth, squash, salt, and pepper into slow cooker. Cover and cook for 3-4 hours on low or 2-3 hours on high, or until squash falls apart when pierced with a fork.
  3. In a large pot, bring 4 quarts of water to a boil. Add pasta and 1 tablespoon salt and cook according to package directions until al dente. Reserve 1/2 cup of cooking water and drain pasta. Return pasta to pot. Add in sauce from slow cooker. Stir in sauce until squash breaks down and creates a creamy sauce for the pasta. Stir in spinach, Parmesan, and remaining sage until spinach is slightly wilted.
  4. Season with salt and pepper to taste. If sauce is too thick, add reserved cooking water until desired consistency is reached.
  5. Serve with additional Parmesan.

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This recipe is inspired by America’s Test Kitchen’s Healthy Slow Cooker Revolution.

Creamy Butternut Penne Pasta with Spinach and Parmesan Recipe from A Kitchen Addiction

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Creamy Butternut Penne with Spinach and Parmesan // A Kitchen Addiction

Creamy Butternut Penne with Spinach and Parmesan // A Kitchen Addiction

Karen @ The Food Charlatan

Wednesday 19th of October 2016

This looks easy and perfect for fall! Love butternut anything. I really love your blue plate presentation by the way. I can never shoot on anything but white because I'm a total fake :) Looks awesome!

Megan @ MegUnprocessed

Tuesday 18th of October 2016

Beautiful photography!

Nicole @ Young, Broke and Hungry

Tuesday 18th of October 2016

This pasta looks so creamy and delightful!

Lauren Gaskill

Tuesday 18th of October 2016

We are ALLLL about the butternut squash in our family. Can't wait to try this. Pinned!!

Julie Evink

Tuesday 18th of October 2016

This is packed with so much flavor! Love the fall twist!

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