Easy Halloween Pasta

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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.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Servings:

Calories: 378kcal

Author: Amy Palanjian

Equipment

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)

US Customary - Metric

Instructions

Set a large pan over medium-low heat. Add the olive oil and garlic and cook for 1 minute.
Add the broccoli and 1/4 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 1/2 cup white beans.

Nutrition