Healthy Thanksgiving Comfort Foods That Don’t Compromise on Flavor

Thanksgiving might be the one day of the year where no one counts calories, and rightfully so. But there’s a growing movement toward balance at the table , the kind that lets you keep every ounce of comfort while sneaking in a little more nourishment along the way.

Healthy comfort food isn’t about cutting back, it’s about cooking smarter. With a few simple swaps (and a box or two of 3 Farm Daughters high-fiber pasta), your favorite dishes can taste indulgent and leave you feeling good afterward.

1. Creamy Butternut Squash Penne Bake

Sweet, savory, and downright cozy. Roasted butternut squash gets blended into a velvety sauce with garlic, olive oil, and a hint of nutmeg, then folded into 3 Farm Daughters Penne and baked with a light Parmesan crust.

It’s rich without being heavy, a comfort dish that looks like mac & cheese but tastes a little more grown-up.

Serves: 6
Made with: 3 Farm Daughters Penne

Ingredients

• 1 medium butternut squash (about 2 ½ lbs), peeled and cubed

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp fresh thyme leaves

• 12 oz 3 Farm Daughters Penne

• 2 cloves garlic, minced

• ½ cup grated Parmesan cheese

• ½ cup shredded mozzarella or fontina

• ½ cup milk or unsweetened almond milk

• 1 tbsp butter

• Pinch of nutmeg

Directions

1. Preheat oven to 400°F. Toss squash with olive oil, thyme, salt, and pepper. Roast for 25–30 minutes or until tender.
   

2. Meanwhile, cook Penne until al dente. Drain and set aside.
   

3. Blend roasted squash with garlic, milk, butter, and nutmeg until smooth and creamy.
   

4. In a large bowl, toss pasta with sauce and half the cheese. Pour into a greased baking dish and top with remaining cheese.
   

5. Bake at 375°F for 20 minutes until bubbly and golden. Let cool slightly before serving.

Comforting, cozy, and full of fall flavor, but much lighter than the typical cheese-heavy bake.

2. Lighter Turkey Tetrazzini

Post-Thanksgiving leftovers, but make them better. Shredded turkey meets Elbows in a creamy sauce made with Greek yogurt instead of heavy cream, mushrooms, and a splash of broth.

Topped with breadcrumbs and baked until golden, it’s a lighter take on a classic that still tastes like home.

Serves: 6
Made with: 3 Farm Daughters Elbows

Ingredients

• 12 oz cooked turkey breast, shredded

• 8 oz 3 Farm Daughters Elbows

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cups sliced mushrooms

• 2 cloves garlic, minced

• 1 cup chicken broth

• ¾ cup plain Greek yogurt

• ½ cup grated Parmesan cheese

• ¼ cup breadcrumbs

• Salt & pepper to taste

Directions

1. Preheat oven to 375°F.
   

2. Cook pasta until just al dente. Drain and set aside.
   

3. In a skillet, heat olive oil and sauté onion, garlic, and mushrooms until softened.
   

4. Stir in broth, then remove from heat and mix in Greek yogurt and Parmesan until smooth.
   

5. Add turkey and pasta, toss to coat, then pour into a baking dish. Sprinkle breadcrumbs on top.
   

6. Bake uncovered for 20–25 minutes until golden and bubbly.
   
   

Everything you love about creamy tetrazzini. Lighter, brighter, and still comforting as ever.

3. Spinach & Mushroom Rotini Skillet

When the table needs a green side that still feels indulgent, this one delivers. Sautéed mushrooms, garlic, and baby spinach get tossed with Rotini and a splash of white wine or broth, then finished with a dusting of Parmesan.

Simple, savory, and ready in under 30 minutes, a quick win during a busy holiday week.

Serves: 4
Made with: 3 Farm Daughters Rotini

Ingredients

• 10 oz 3 Farm Daughters Rotini

• 2 tbsp olive oil

• 1 small shallot, minced

• 2 cloves garlic, minced

• 2 cups sliced cremini or baby bella mushrooms

• 4 cups baby spinach

• ¼ cup vegetable or chicken broth

• ⅓ cup grated Parmesan cheese

• Salt, pepper, and red pepper flakes to taste

Directions

1. Cook Rotini until al dente. Drain and reserve ¼ cup of pasta water.
   

2. In a skillet, heat olive oil and sauté shallot and garlic for 1 minute.
   

3. Add mushrooms, season with salt and pepper, and cook until golden.
   

4. Add spinach, broth, and reserved pasta water; cook until wilted.
   

5. Toss in pasta and Parmesan, stirring until everything is coated and glossy.
   
   

Simple, quick, and full of earthy flavor. Perfect for balancing a rich holiday table.

4. Pumpkin Sage Pasta

Pumpkin purée, fresh sage, and a touch of cream, it’s a flavor combo that instantly feels like fall. Toss it all together with Spaghetti for a silky, aromatic dish that’s equal parts comfort and elegance.

It’s the perfect bridge between savory and seasonal, and no one will guess it’s secretly full of fiber.

Serves: 4
Made with: 3 Farm Daughters Spaghetti

Ingredients

• 8 oz 3 Farm Daughters Spaghetti

• 1 tbsp olive oil

• 2 tbsp butter

• 1 tbsp finely chopped fresh sage

• 1 cup pumpkin purée (not pie filling)

• ½ cup milk or light cream

• ¼ cup grated Parmesan cheese

• Salt, pepper, and pinch of nutmeg

Directions

1. Cook Spaghetti until al dente. Reserve ½ cup of pasta water.
   

2. In a skillet, melt butter and olive oil over medium heat. Add sage and cook for 1 minute until fragrant.
   

3. Stir in pumpkin purée, milk, and nutmeg. Simmer 3–4 minutes.
   

4. Toss pasta into the sauce, adding a little pasta water as needed to thin.
   

5. Stir in Parmesan and season to taste. Serve warm with extra sage leaves on top.
   
   

Creamy, aromatic, and festive. This one tastes like fall in every bite.

5. Apple Cranberry Pasta Salad

Forget the heavy, mayo-laden salads, this one’s crisp, bright, and refreshing. Rotini pairs perfectly with tart apples, dried cranberries, toasted almonds, and a light maple vinaigrette.
Serve it chilled or at room temperature for a fresh contrast to all the warm dishes. Bonus: it doubles as an easy make-ahead side.

Serves: 6
Made with: 3 Farm Daughters Rotini

Ingredients

• 10 oz 3 Farm Daughters Rotini

• 1 large apple, diced (Honeycrisp or Fuji)

• ½ cup dried cranberries

• ¼ cup chopped toasted almonds or pecans

• ½ cup diced celery

• ⅓ cup crumbled goat cheese (optional)

Maple Vinaigrette:

• 3 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 tbsp maple syrup

• 1 tsp Dijon mustard

• Salt & pepper to taste

Directions

1. Cook Rotini, rinse with cold water, and drain well.
   

2. Whisk vinaigrette ingredients together.
   

3. In a large bowl, combine pasta, apple, cranberries, celery, nuts, and goat cheese.
   

4. Pour dressing over and toss until evenly coated.
   

5. Chill for at least 30 minutes before serving.
   

Bright, crunchy, and refreshing. A make-ahead dish that balances out the rich sides beautifully.

Comfort Food, Reimagined

Healthy Thanksgiving comfort food is about balance, the warmth, the flavor, the nostalgia, with ingredients that do more for you. 3 Farm Daughters pasta makes it easy to bring those same flavors to life, only better.

Because when the dishes are this good, no one at the table will know they’re eating healthier, they’ll just ask for seconds.

Shop 3 Farm Daughters pasta and bring comfort (and fiber) home for the holidays.