Creamy Pumpkin Pasta Bake

 

Loving this recipe lately for a healthy seasonal dish! The creamy pumpkin white wine sauce is indulgent. Packed with protein and nutrients from the chickpea pasta, spinach and pumpkin puree, it’s the perfect healthy weeknight dinner!

 
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R E C I P E :


What you’ll need:

  • 1 package of Banza pasta (linguine or spaghetti)

  • 1/2 tbsp extra virgin olive oil

  • 1 lb chicken breast, cubed

  • 4 slices of bacon

  • 2 cups of spinach, chopped small

  • 1 cup mozzarella

  • 1/4 cup parmesan

  • 1 tsp fresh thyme, chopped

  • 3 fresh sage leaves, shopped

SAUCE

  • 2 tbsp salted butter

  • 1 tbsp minced garlic

  • 3/4 cup white wine

  • 1/2 cup pumpkin puree

  • 1 cup heavy cream

  • salt to taste


 

How To:

  1. Cook pasta according to package instructions. Drain and set aside.

  2. In a large pan, add the oil and chicken breast. Season with salt and pepper and cook until its cooked through. Set aside. While the chicken is cooking, cook the bacon and set aside as well.

  3. On medium heat, In the same pan used to cook the chicken, add the butter and garlic. Cook until garlic is fragrant, then add the wine. Bring to a simmer and allow the wine to cook off for 2- 3 minutes

  4. Add the pumpkin puree and mix until it is fully incorporated into the sauce. Add the heavy cream and mix until it’s fully incorporated.

  5. season with salt and taste, adjusting as needed

  6. Keeping the sauce on low heat, add the chopped spinach, fresh thyme, fresh sage cooked chicken and cooked pasta to the pan. Mix carefully until the chicken and pasta are coated in the creamy pumpkin sauce.

  7. Transfer the mixture to a prepared baking dish and top with the mozzarella and parmesan. Bake at 350º for 15 minutes (or until the cheese is melted)

  8. Serve immediately and top with the chopped bacon pieces (and more parmesan if desired!)

Notes:

  • Regular wheat pasta works great for this dish! I prefer using Banza pasta because it’s higher in protein and is naturally gluten free, but use whatever you like best or have on hand!

  • For my dairy free people: you can replace the heavy cream with full fat coconut milk or coconut cream. You can omit the cheese on top, or use your favorite dairy free shredded “cheese”

Makayla Smucker