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fresh & simple pumpkin, sage, chicken and spinach pasta recipe

Pumpkin, Sage, Chicken and Spinach Pasta Recipe

Amanda McInerney of www.lambsearsandhoney.com
A quick, filling and nutritious dish, using pre-cooked pumpkin, that will keep everyone happy. I think you could happily sub lightly steamed broccoli for the spinach if you wanted to. I used breadcrumbs on top, but wished I'd used toasted walnuts instead - they would be much nicer.
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients
  

  • 2 cups pumpkin puree
  • 500 gms pasta I used penne
  • 2 cups shredded cooked chicken
  • 100 gms baby spinach
  • 1/2 cup grated parmesan
  • 1 onion chopped
  • 2 cloves garlic finely chopped
  • 50 mls olive oil
  • 1/3 cup fresh sage leaves finely chopped
  • zest of one lemon
  • 1 cup toasted breadcrumbs or same amount of toasted, roughly chopped walnuts
  • salt
  • pepper

Instructions
 

  • Cook pasta according to directions, drain, reserve 1/2 - 1 cup of cooking liquid.
  • Heat oil in a large pan, add onions and cook until soft. Add garlic and cook for further minute or two.
  • Add chicken, pumpkin puree, sage and pasta cooking water, stir gently until heated through and slightly thickened. Add pasta and spinach, stir for a minute or two until spinach is wilted.
  • Add cheese, stir to combine, then add lemon zest.
  • Season to taste
  • Serve in pasta bowls, sprinkled with toasted breadcrumbs and extra lemon zest or toasted nuts.
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