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fresh & simple pumpkin, sage, chicken and spinach pasta recipe
Amanda McInerney of www.lambsearsandhoney.com

Pumpkin, Sage, Chicken and Spinach Pasta Recipe

5 from 1 vote
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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients Method

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

Method
 

  1. Cook pasta according to directions, drain, reserve 1/2 - 1 cup of cooking liquid.
  2. Heat oil in a large pan, add onions and cook until soft. Add garlic and cook for further minute or two.
  3. 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.
  4. Add cheese, stir to combine, then add lemon zest.
  5. Season to taste
  6. Serve in pasta bowls, sprinkled with toasted breadcrumbs and extra lemon zest or toasted nuts.

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