Try this fun Halloween Pasta recipe for an easy fall toddler meal. It works as a nutritious and fun Halloween dinner and can be made ahead of time, too.
I am here for all of the EASY and fun holiday recipes and this Halloween pasta is a family favorite. I love that the pasta sauce includes veggies, the whole dish is rich in protein and fiber, and the color is fun for the holiday. And you can add little edible eyeballs with cheese and olives if you want to go all out!
I admit that I do not go too far into the realm of food crafting with kids food, but this seems like a fun option to have in the mix. Paired with my Pumpkin Quesadillas, which have jack-o’-lantern faces, we’re just about set for Halloween dinner ideas and Halloween lunch ideas!
(You may also like Halloween breakfast ideas, Halloween treats, and info on the Switch Witch.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients to have on hand to make this Easy Halloween Pasta.
- Broccoli florets: You can use a bag of precut florets or chop them from a head of broccoli. You can also use frozen broccoli in a pinch.
- Baby spinach: I like to add baby spinach to this recipe to ensure the color winds up bright green.
- Reduced-sodium broth (chicken or vegetable): Adding broth ensures that the broccoli cooks and that the sauce has enough liquid for easy blending.
- Heavy cream, butter, and cheddar cheese: Adding a little cream, butter, and cheddar cheese ensures that the sauce is creamy and delicious.
- Garlic: I start the recipe by sauteing the broccoli with garlic for maximum flavor.
- Pasta (such as elbow or other mini pasta shape): Use the type you prefer, prepared according to the package directions.
- Parmesan cheese, cracked black pepper, optional; for topping
Step-by-Step Instructions
Here’s an overview of how to make this Halloween Pasta recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and timing.
Step 1. Saute the garlic, broccoli, and spinach in olive oil and broth.
Step 2. Add to a blender with the rest of the sauce ingredients.
Step 3. Blend smooth. Meanwhile, cook the pasta.
Step 4. Stir as much of the cheese sauce into the pasta as you like to coat the pasta thoroughly. Serve warm.
Frequently Asked Questions
The pasta that comes in Halloween shapes is most commonly sold by Pastabilities. You can find it on Amazon and can use it here.
Try my Spinach Pasta Sauce or Green Pasta Sauce as other options.
Pumpkin quesadillas, Vegetarian Chili, Chili Mac, Taco Pasta, and Pastina Soup are great options.
How to Store
- Store any leftovers in an airtight container in the fridge for 3-5 days. Warm for 30-60 seconds in the microwave to serve.
- You can make the cheese sauce up to 3 days ahead and store it in an airtight container. Warm for 15-30 seconds in the microwave before stirring into the pasta.
- Freeze prepared cheese sauce for up to 6 months. You can do small portions by freezing it in an ice cube tray.
Best Tips for Success
- Use whichever kind of pasta your family likes best.
- Omit the garlic if you’re worried the kids may not like it.
- Stir the sauce into the pasta right before serving.
- Dairy-free: Omit the cheese, use broth instead of milk, and add ½ cup white beans. Or use dairy-free cheese, butter, and milk.
- Feel free to serve with any easy sides you like such as halved cherry tomatoes, diced fruit, extra mozzarella balls, and more.
- Try these fun pasta shapes for Halloween that are perfect for this time of year.
Related Recipes
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Easy Halloween Pasta
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves (minced)
- 4 cups broccoli florets (fresh or frozen)
- 2 cups baby spinach
- ½ cup reduced-sodium broth (chicken or vegetable)
- ⅓ cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- ¼ teaspoon salt (optional)
- 1 pound pasta (such as elbow or other mini pasta shape)
- Parmesan cheese, cracked black pepper (optional)
Instructions
- Set a large pan over medium-low heat. Add the olive oil and garlic and cook for 1 minute.
- Add the broccoli and ¼ cup of the broth. Cover and cook for 4-6 minutes, or until the broccoli is just soft when poked with a fork. Remove the lid, add the spinach and stir to wilt.
- Add the veggies to a blender with the remaining ¼ cup broth, cream, cheddar cheese, and butter. Blend smooth, adding a pinch of salt if desired to taste.
- Meanwhile cook the pasta.
- Add as much or as little of the sauce to the cooked and drained pasta. Serve warm topped with Parmesan cheese, black pepper, or mozzarella and olive eyeballs, if desired.
Notes
- Store any leftovers in an airtight container in the fridge for 3-5 days. Warm for 30-60 seconds in the microwave to serve.
- You can make the cheese sauce up to 3 days ahead and store it in an airtight container. Warm for 15-30 seconds in the microwave before stirring into the pasta.
- Freeze prepared cheese sauce for up to 6 months. You can do small portions by freezing it in an ice cube tray.
- Use whichever kind of pasta your family likes best.
- Omit the garlic if you’re worried the kids may not like it.
- Stir the sauce into the pasta right before serving.
- Dairy-free: Omit the cheese, use more broth in place of the cream, and add ½ cup white beans.
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