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Halloween Pasta

Halloween Pasta

JessieD

"This pasta can be eaten any time but is best for Halloween. Very tasty and no need for sauce."
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Ingredients

50 m servings 377 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 16.6 g
  • 25%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Cook Halloween-shaped and wagon wheel-shaped pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to a large bowl.
  2. Place pumpkin in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return pumpkin to pot. Add nutmeg, allspice, cinnamon, 1 teaspoon garlic, onion, chili powder, and 3 tablespoons olive oil; stir to coat.
  3. Toss olives and garbanzo beans into cooked pasta. Add 1/4 cup garlic, Parmesan cheese, 1/4 cup olive oil, and oregano. Toss to coat; top with pumpkin mixture.

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Reviews

Read all reviews 2
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Really good!

This is a winner. I happened to have Halloween pasta on hand so I used it in place of the wagon wheel pasta too. I'm not a big fan of garbanzo beans so I subbed cannellini beans. Other than that...

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