Looking for the best fall pasta recipes? You're in for a treat! Try Sweet Potato and Goat Cheese Pasta for a creamy, hearty dish. Or whip up Creamy Mushroom Pasta, perfect for busy nights. If you're feeling fancy, Kale and Italian Sausage Lasagna can impress anyone! For something fun, Orecchiette with Cauliflower is not only tasty but adorable too! Don't forget the Fall Mac and Cheese, all cozied up with butternut squash. Seriously, pasta gets better in fall! There's so much more deliciousness in store, so keep munching on these ideas and discover new favorites!
Main Points
- Fall pasta recipes feature seasonal ingredients like squash, mushrooms, and greens, perfect for cozy meals during chilly weather.
- Sweet potato and goat cheese pasta offers rich flavors enhanced with roasted garlic, making it a delightful fall dish.
- Kale and Italian sausage lasagna combines hearty ingredients with creamy pumpkin béchamel, ideal for gatherings and leftovers.
- Creamy mushroom pasta is a quick and nutritious option, easily customizable with leafy greens for added health benefits.
- Baked penne with butternut-sage sauce creates a comforting, cheesy dish perfect for family dinners or potlucks.
Sweet Potato and Goat Cheese Pasta
Sweet Potato and Goat Cheese Pasta is a delightful dish that captures the essence of fall with its rich flavors and comforting textures. The combination of roasted sweet potatoes and creamy goat cheese creates a perfect harmony, while the addition of sage and garlic boosts the dish to new heights.
This pasta isn't only delicious but also packed with nutrients, making it an ideal choice for a cozy weeknight dinner. Preparing this dish is a breeze, taking only about 30-40 minutes from start to finish. The recipe is versatile, allowing you to incorporate seasonal vegetables like kale or spinach for added nutrition.
Whether you're cooking for yourself or entertaining guests, Sweet Potato and Goat Cheese Pasta is sure to impress everyone at the table.
Ingredients:
- 8 oz pasta (your choice)
- 1 large sweet potato, peeled and cubed
- 4 oz goat cheese, crumbled
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh sage, chopped (or ½ tsp dried sage)
- Salt and pepper to taste
- Optional: 2 cups kale or spinach
Instructions:
Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 25 minutes, or until tender and slightly caramelized.
Meanwhile, cook the pasta according to package instructions. In a large skillet, heat a bit more olive oil over medium heat and sauté the minced garlic and sage until fragrant.
Once the pasta is cooked, drain it and add it to the skillet along with the roasted sweet potatoes and goat cheese. If using, add the kale or spinach and toss everything together until well combined and the cheese starts to melt.
Extra Tips:
For an added depth of flavor, consider roasting the garlic cloves alongside the sweet potatoes until they become soft and sweet.
You can also experiment with different herbs, such as thyme or rosemary, to customize the dish to your taste. If you prefer a creamier texture, feel free to incorporate a splash of heavy cream or a dollop of crème fraîche when mixing in the goat cheese.
Enjoy this comforting fall pasta dish with a sprinkle of toasted walnuts or pumpkin seeds for an added crunch!
Creamy Mushroom Pasta
Creamy mushroom pasta is the epitome of comfort food, especially during the crisp fall evenings when the air turns cooler. This dish showcases the earthy flavors of mushrooms, perfectly balanced with a rich, creamy sauce that envelops the pasta. With its simplicity and quick preparation time, this recipe is ideal for busy weeknights when you want a satisfying meal without spending hours in the kitchen.
To improve the dish, feel free to experiment with different types of mushrooms and pasta shapes. The creamy sauce, made with heavy cream and Parmesan cheese, creates a luxurious coating for the noodles, while the addition of garlic raises the flavor profile. You can also incorporate leafy greens like spinach or kale for added nutrition and color, making this dish not only delicious but also visually appealing.
Ingredients:
- 8 oz pasta (fettuccine or penne)
- 2 cups mixed mushrooms (cremini and shiitake), sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Begin by cooking the pasta according to package instructions until al dente.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until they become golden brown and tender, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant. Pour in the heavy cream, bringing it to a gentle simmer, and then mix in the grated Parmesan cheese.
Season with salt and pepper, and let the sauce cook for another couple of minutes to thicken slightly.
Once the pasta is done, drain it and add it to the skillet, tossing to coat the noodles in the creamy sauce. Garnish with fresh parsley before serving.
Extra Tips:
For the best flavor, use freshly grated Parmesan cheese instead of pre-grated options, as it melts better and improves the creaminess of the dish.
If you want to add a touch of brightness, a squeeze of lemon juice can raise the flavors. Additionally, if you're feeling adventurous, consider adding a splash of white wine to the mushrooms after they've sautéed for an extra layer of depth.
Enjoy your creamy mushroom pasta with a crisp green salad or some garlic bread for a complete meal!
Kale and Italian Sausage Lasagna
Kale and Italian Sausage Lasagna is a delightful dish that captures the essence of autumn with its hearty ingredients and comforting layers. This lasagna combines the earthiness of kale with the rich flavor of Italian sausage, resulting in a meal that's both nutritious and satisfying. The addition of a creamy pumpkin béchamel sauce enhances the dish, bringing a seasonal twist that perfectly complements the other flavors.
Whether you're hosting a fall gathering or preparing a cozy family dinner, this lasagna is sure to impress.
Preparing this lasagna isn't only delicious but also practical. It can be made ahead of time, allowing you to enjoy more time with your guests or family. With layers of pasta, sautéed kale, savory sausage, and a blend of cheeses, each bite offers a delightful combination of textures and flavors.
Follow this recipe to create a dish that will warm your heart and fill your home with irresistible aromas!
Ingredients:
- 9 lasagna noodles
- 1 pound Italian sausage, casings removed
- 4 cups fresh kale, chopped
- 3 cloves garlic, minced
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
- 2 cups pumpkin puree
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon nutmeg
- Salt and pepper to taste
- Olive oil for sautéing
Cooking Instructions:
Begin by preheating your oven to 375°F (190°C). In a large skillet, heat a drizzle of olive oil over medium heat and sauté the minced garlic until fragrant.
Add the Italian sausage, breaking it up with a spatula, and cook until browned. Stir in the chopped kale and cook until wilted.
In a separate saucepan, melt the butter over medium heat, whisk in the flour, and cook for about 1 minute. Gradually add the milk, whisking continuously to avoid lumps, then stir in the pumpkin puree, nutmeg, salt, and pepper. Simmer until the sauce thickens.
To assemble the lasagna, spread a layer of pumpkin béchamel in a baking dish, place three lasagna noodles on top, add half of the sausage and kale mixture, then layer in half of the ricotta and mozzarella cheeses.
Repeat the layers, finishing with noodles topped with remaining béchamel and cheeses. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until bubbly and golden.
Extra Tips:
For the best texture, make sure to cook the lasagna noodles al dente, as they'll continue to cook while baking.
If you want to add more flavor, consider incorporating herbs like thyme or sage into the sausage mixture. This lasagna can also be customized with other vegetables, such as mushrooms or zucchini, for added nutrition.
Leftovers can be stored in the fridge for several days and actually taste even better the next day, making it a perfect option for meal prep. Enjoy every delicious bite!
Orecchiette With Cauliflower
Orecchiette with Cauliflower is a delightful dish that perfectly captures the essence of fall. The ear-shaped pasta, orecchiette, has a unique texture that holds onto sauces beautifully, making it an excellent choice for pairing with roasted cauliflower. The nutty flavor of the cauliflower, improved by the roasting process, complements the pasta wonderfully, creating a dish that's both hearty and satisfying.
This recipe isn't only simple to prepare but also showcases the seasonal ingredients that make autumn cooking so special. Crispy pancetta adds a savory element, while crunchy breadcrumbs provide a delightful contrast to the tender cauliflower and pasta. Whether you're looking for a quick weeknight meal or a dish to impress guests, Orecchiette with Cauliflower is a fantastic option that brings together flavor and nutrition in every bite.
Ingredients:
- 12 oz orecchiette pasta
- 1 medium head of cauliflower, cut into florets
- 4 oz pancetta, diced
- ½ cup breadcrumbs
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
Preheat your oven to 425°F (220°C) and toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 20 minutes or until golden and tender.
In the meantime, cook the orecchiette according to package instructions until al dente. While the pasta cooks, heat the remaining olive oil in a skillet over medium heat, add the diced pancetta, and cook until crispy. Add the minced garlic to the skillet and sauté for an additional minute.
Once the pasta is done, drain it and combine it with the roasted cauliflower, pancetta, and garlic mixture, tossing everything together. Top with breadcrumbs and serve with optional grated Parmesan and chopped parsley.
Extra Tips:
For a vegetarian version, simply omit the pancetta and consider adding a sprinkle of nutritional yeast for a cheesy flavor. You can also experiment with different vegetables such as broccoli or Brussels sprouts, or add a squeeze of lemon juice for a bright finish.
To make the dish even heartier, consider incorporating some white beans or chickpeas for added protein. Enjoy the versatility of this dish by adjusting the seasonings and toppings to your taste!
Baked Penne With Butternut Sauce
Baked Penne with Butternut-Sage Sauce is a delightful dish that perfectly embodies the flavors of fall. The creamy sauce, made from pureed butternut squash and fragrant sage, offers a rich and comforting flavor that pairs wonderfully with al dente penne pasta.
This recipe isn't only delicious but also incredibly versatile, making it an excellent option for family dinners, potlucks, or meal prep for the week ahead. Preparing this dish in advance allows the flavors to meld beautifully, and baking it creates a golden, bubbly crust that's visually stunning.
The combination of ricotta, mozzarella, and freshly grated Parmesan cheese provides a satisfying, cheesy texture that complements the sweetness of the butternut squash perfectly. Whether you're serving it as a main course or a side dish, this Baked Penne with Butternut-Sage Sauce is sure to impress.
Ingredients:
- 12 ounces penne pasta
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- Salt and pepper to taste
- 1 cup vegetable or chicken broth
- ½ teaspoon nutmeg (optional)
Cooking Instructions:
Preheat your oven to 375°F (190°C). In a large pot of boiling salted water, cook the penne pasta until al dente, about 8-10 minutes.
Meanwhile, in a skillet, heat olive oil over medium heat and sauté the onion and garlic until softened. Add the butternut squash, sage, salt, pepper, and broth. Simmer until the squash is tender, about 15 minutes.
Once cooked, blend the mixture until smooth to create the sauce. In a large bowl, combine the cooked penne, butternut sauce, ricotta, and half of the mozzarella and Parmesan cheeses. Mix well and transfer the mixture to a greased baking dish.
Top with the remaining mozzarella and Parmesan, then bake for 25-30 minutes until golden and bubbly.
Extra Tips:
For a more intense flavor, you can roast the butternut squash before blending it into the sauce. Simply toss the cubed squash with olive oil, salt, and pepper, and roast in the oven at 400°F (200°C) for about 20-25 minutes until caramelized.
Additionally, feel free to add cooked sausage or spinach for added protein and greens. This dish can be assembled a day ahead; just cover it tightly and refrigerate until you're ready to bake it.
Spätzle With Sage Butter
Spätzle with sage butter is a delightful dish that captures the essence of fall with its warm, comforting flavors. This traditional German pasta is easy to make and can serve as a delicious side dish or a satisfying main course. The unique texture of spätzle, which resembles small dumplings, pairs wonderfully with the aromatic sage butter, creating a meal that's both hearty and satisfying.
The simplicity of the ingredients allows the flavors to shine, making it perfect for cozy autumn evenings.
To prepare spätzle, you'll need a few basic ingredients, and the cooking process is straightforward. Once you have the spätzle cooked and floating in the boiling water, the addition of sage-infused butter enhances the dish, adding a rich and fragrant element. Whether you choose to serve it with grated Parmesan or crispy breadcrumbs, this recipe is sure to become a favorite in your fall repertoire.
Ingredients:
- 2 cups all-purpose flour
- 3 large eggs
- 1 teaspoon salt
- 1/4 cup water (more if needed)
- 4 tablespoons unsalted butter
- 1/4 cup fresh sage leaves, finely chopped
- Grated Parmesan cheese (for serving)
- Crispy breadcrumbs (for garnish, optional)
Instructions:
In a large bowl, combine the flour and salt, and make a well in the center. Crack the eggs into the well and add the water. Mix until a thick batter forms, adjusting with more water if necessary.
Bring a large pot of salted water to a boil. Using a spätzle maker or a colander, press the batter into the boiling water. Cook the spätzle until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and transfer to a large skillet.
In the same skillet, melt the butter over medium heat and add the chopped sage. Sauté for a minute until fragrant, then add the cooked spätzle, tossing to coat in the sage butter.
Extra Tips:
To guarantee the best flavor, use fresh sage leaves, and don't be afraid to let the butter brown slightly for a nuttier taste.
You can also experiment with adding other ingredients such as sautéed mushrooms or roasted vegetables for added depth. For a creamier version, consider stirring in some heavy cream or crème fraîche after adding the spätzle to the sage butter.
Enjoy your spätzle with a side of roasted meats or seasonal veggies for a complete fall meal!
Fall Mac and Cheese
Fall Mac & Cheese with Butternut Squash is a delightful twist on a classic comfort food that perfectly embodies the flavors of the season. The creamy butternut squash puree not only improves the dish's richness but also adds a touch of sweetness that pairs beautifully with the savory cheese and crispy bacon.
This recipe is perfect for chilly evenings when you crave something warm and indulgent, making it a go-to option for weeknight dinners or cozy gatherings. In addition to its comforting flavors, this mac and cheese provides a nutritional boost thanks to the vitamins A and C found in butternut squash.
Topped with crunchy breadcrumbs, the dish offers a satisfying texture that balances the creaminess of the cheese and squash. Whether you're serving it as a main course or a side dish, this Fall Mac & Cheese is sure to impress with its modern take on a beloved favorite.
Ingredients:
- 8 ounces elbow macaroni
- 2 cups butternut squash, peeled and cubed
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 slices crispy bacon, chopped
- 1 cup milk
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- Fresh parsley, for garnish (optional)
Cooking Instructions:
Begin by preheating your oven to 350°F (175°C). Cook the elbow macaroni according to package directions until al dente, then drain and set aside.
In a medium pot, boil the butternut squash cubes until tender, about 10-15 minutes. Drain and blend the squash with milk, butter, garlic powder, salt, and pepper until smooth.
In a large bowl, combine the cooked macaroni, butternut squash puree, chopped bacon, and shredded cheeses. Transfer the mixture to a greased baking dish, top with breadcrumbs drizzled with olive oil, and bake for 20-25 minutes until bubbly and golden brown.
Extra Tips:
For an even richer flavor, you can experiment with different cheese combinations, such as Gruyère or fontina, to add depth to your mac and cheese.
If you prefer a healthier version, consider using whole wheat pasta or adding some sautéed spinach or kale for extra nutrients. Additionally, feel free to adjust the amount of bacon based on your preference or substitute with turkey bacon for a lighter option.
Don't forget to let the dish cool for a few minutes before serving, as it will be very hot and the flavors will meld beautifully!
One-Pot Sausage and Pumpkin Pasta
One-Pot Sausage and Pumpkin Pasta is the perfect dish to embrace the flavors of fall while keeping your kitchen clean and tidy. This comforting meal combines savory Italian sausage with creamy pumpkin puree, creating a rich sauce that clings to the pasta. With the addition of garlic, sage, and a sprinkle of Parmesan cheese, each bite is a warm embrace of autumn goodness.
Not only is it delicious, but it also comes together in just 30 minutes, making it an ideal choice for busy weeknights or a cozy family dinner. Cooking this dish in a single pot means minimal cleanup, allowing you to savor the experience of preparing a hearty meal without the hassle of multiple pans.
The nutritional benefits are a bonus, with protein from the sausage, fiber from the pumpkin, and carbohydrates from the pasta. This recipe isn't just a feast for the taste buds; it's a well-rounded option that will leave you feeling satisfied and nourished.
Ingredients:
- 8 oz pasta (your choice, such as penne or fusilli)
- 1 lb Italian sausage (sweet or spicy)
- 1 cup canned pumpkin puree
- 3 cloves garlic (minced)
- 2 cups chicken or vegetable broth
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Fresh sage leaves for garnish (optional)
Cooking Instructions:
In a large pot, heat the olive oil over medium heat and add the Italian sausage, cooking until browned and cooked through, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the pasta, canned pumpkin puree, broth, dried sage, salt, and black pepper, stirring to combine. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot, and cook for about 10-12 minutes or until the pasta is al dente and the sauce has thickened.
Remove from heat, stir in the grated Parmesan cheese, and garnish with fresh sage leaves if desired.
Extra Tips:
Feel free to customize the recipe by adding vegetables such as spinach or kale for added nutrition and color. If you prefer a spicier kick, use spicy Italian sausage or add red pepper flakes.
For a creamier texture, you can stir in a splash of heavy cream or a dollop of cream cheese at the end. Leftovers can be stored in the refrigerator for up to three days and can be easily reheated on the stove or in the microwave, making this dish not only delicious but also practical for meal prep!
Pasta With Brown Butter and Brussels Sprouts
Pasta with Brown Butter and Brussels Sprouts is a delightful dish that perfectly captures the essence of fall. The combination of nutty brown butter and crispy Brussels sprouts creates a rich, savory flavor that's both comforting and satisfying. This recipe isn't only quick to prepare, making it ideal for busy weeknights, but it also allows for easy customization with your favorite pasta shapes. Whether you choose orecchiette for its unique texture or spaghetti for its classic appeal, this dish is sure to please.
As the Brussels sprouts caramelize in the pan, they develop a depth of flavor that pairs beautifully with the toasty notes of the brown butter. Adding garlic, lemon zest, and a generous sprinkle of Parmesan cheese enhances the dish, creating a perfect balance of richness and brightness. In just around 30 minutes, you can have a hearty, delicious meal that's perfect for the fall season.
Ingredients:
- 8 oz pasta (orecchiette, fettuccine, or spaghetti)
- 1 lb Brussels sprouts, halved
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- Zest of 1 lemon
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Olive oil, for sautéing
Cooking Instructions:
Begin by cooking the pasta according to package instructions until al dente.
In a large skillet, heat a splash of olive oil over medium heat and add the halved Brussels sprouts, cooking until they're crispy and caramelized, about 8-10 minutes.
Once they're done, push them to the side of the skillet and add the butter. Let the butter melt and cook until it turns a golden brown, then add the minced garlic and sauté for an additional minute.
Combine the Brussels sprouts with the brown butter and garlic, and add the cooked pasta, lemon zest, and Parmesan cheese. Toss everything together, season with salt and pepper to taste, and serve warm.
Extra Tips:
For an extra layer of flavor, consider adding some crushed red pepper flakes for a touch of heat, or finish the dish with a drizzle of balsamic reduction for added sweetness and acidity.
If you're looking for protein, grilled chicken or sautéed shrimp can be delicious additions. Additionally, feel free to experiment with other vegetables; roasted butternut squash or sautéed mushrooms can complement the dish beautifully.
Enjoy your cooking!
Baked Ricotta Gnudi With Vodka Sauce
Baked Ricotta Gnudi with Vodka Sauce is a delightful dish that perfectly captures the essence of comfort food while offering a sophisticated flair. The gnudi, made from creamy ricotta, flour, and eggs, are light and airy, making them an excellent alternative to heavier pasta dishes. When combined with a rich and velvety vodka sauce, this dish becomes a harmonious blend of flavors and textures, ideal for both special occasions and cozy family dinners.
To prepare this dish, you'll first want to make the gnudi mixture. The lightness of the ricotta is balanced perfectly by the creamy vodka sauce, which adds depth and complexity. Once baked until golden and bubbly, the dish transforms into a comforting meal that feels elegant and satisfying. Garnish with fresh basil and grated Parmesan cheese to enhance the dish further and provide a fresh contrast to the rich flavors.
Ingredients:
- 2 cups ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups vodka sauce (store-bought or homemade)
- Fresh basil for garnish
To cook the dish, preheat your oven to 375°F (190°C). In a large bowl, combine the ricotta cheese, flour, eggs, Parmesan cheese, salt, pepper, and nutmeg until the mixture is smooth and well-blended. On a floured surface, roll the mixture into small dumplings.
In a baking dish, spread half of the vodka sauce on the bottom, then place the gnudi on top. Pour the remaining vodka sauce over the gnudi and guarantee they're well-covered. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
When preparing Baked Ricotta Gnudi with Vodka Sauce, consider using high-quality ricotta for a creamier texture and richer flavor. If you'd like to add some extra depth to the vodka sauce, sauté some minced garlic and onion before adding the sauce to the pan.
Additionally, you can customize the dish by incorporating sautéed vegetables or cooked protein, such as chicken or shrimp, to make it even heartier. Remember to adjust the baking time if you make any modifications to the recipe.