While any pasta shape will work, I prefer the short pasta shapes with ridges or grooves, like fusili, rigatoni, or corkscrew, as they really soak up this creamy sauce. Orzo would be delicious too! As for the type of pasta, you can use regular, whole wheat, gluten-free pasta, or legume based pasta (e.g. chickpea, edamame, lentil) for extra protein, iron, and fiber.