Pasta Pudding
Transform your dessert routine with this creamy, spiced Pasta Pudding—a delightful twist on classic rice pudding! Made with tender small pasta like elbow macaroni or orzo, this comforting dessert combines the richness of whole milk and heavy cream with warm flavors of vanilla, cinnamon, and nutmeg. A hint of sweetness from granulated sugar is perfectly balanced by optional mix-ins like plump raisins or crunchy chopped nuts, adding texture and depth. This indulgent dessert comes together in just 40 minutes and can be enjoyed warm or chilled for a versatile treat. Whether you’re looking for a cozy winter dessert or a refreshing cold pudding, this unique recipe is sure to impress. Perfect for family gatherings or an adventurous take on traditional pudding recipes, Pasta Pudding is a must-try comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Small pasta (e.g., elbow macaroni or orzo)
- 3 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 tablespoon Unsalted butter
- 0.5 cup Raisins (optional)
- 0.25 cup Chopped nuts (e.g., almonds or pistachios, optional)
Instructions
In a medium saucepan, bring 4 cups of water and a pinch of salt to a boil.
Add the small pasta and cook until al dente according to the package instructions (about 7–8 minutes). Drain the pasta and set aside.
In the same saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring frequently, until the sugar is completely dissolved and the mixture just starts to simmer—do not let it boil.
Reduce the heat to low and stir in the cooked pasta. Allow the mixture to gently simmer for about 10–12 minutes, stirring occasionally, until the pasta absorbs some of the milk and the mixture thickens.
Add the vanilla extract, ground cinnamon, ground nutmeg, and salt. Stir to combine and taste to adjust the sweetness or spices, if needed.
Stir in the unsalted butter until melted, then fold in the optional raisins or nuts, if using.
Remove the saucepan from heat and let the pudding cool for 5–10 minutes to thicken further. Serve warm or transfer to individual serving bowls and chill in the refrigerator for at least 1 hour if you prefer it cold.
Optionally, garnish with a sprinkle of cinnamon or a handful of chopped nuts before serving.
Nutrition Facts
Calories |
3009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 378.7 g | 138% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 194.2 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 1047 mg | 81% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2235 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
