25 Irresistible Fall Pasta Recipes for Every Taste

When autumn rolls in, the crisp air, golden leaves, and cozy evenings call for meals that are warm, comforting, and deeply satisfying.

Pasta, with its endless versatility, becomes the perfect canvas for showcasing the rich and earthy flavors of the season.

Think roasted butternut squash paired with sage, creamy pumpkin sauces, earthy mushrooms, sweet caramelized onions, and the nutty crunch of toasted walnuts.

From hearty baked dishes perfect for family gatherings to light yet flavorful plates that highlight seasonal produce, there’s no shortage of inspiration.

In this collection of 25 fall pasta recipes, you’ll discover comforting classics, creative flavor pairings, and elegant dishes that can grace both a casual weeknight dinner and a festive holiday table.

Whether you’re craving a creamy Alfredo with a seasonal twist, a veggie-forward dish with roasted root vegetables, or a hearty baked pasta that warms the soul, these recipes bring the best of autumn straight to your plate.

25 Irresistible Fall Pasta Recipes for Every Taste

Pasta is timeless, but in fall, it transforms into something truly magical.

Seasonal produce like squash, pumpkin, mushrooms, kale, and root vegetables elevate simple noodles into heartwarming meals.

Whether you’re feeding a crowd or making a cozy dinner for two, these 25 fall pasta recipes deliver both comfort and creativity.

As the days grow shorter and the nights colder, let these recipes inspire you to slow down, savor the flavors of the season, and make your kitchen a place of warmth and joy.

Creamy Butternut Squash and Sage Pasta

This comforting fall pasta is a perfect marriage of roasted butternut squash, caramelized onions, and aromatic sage.

Tossed with al dente pasta and finished with a silky cream sauce, it embodies the essence of autumn in every bite.

Ingredients:

• 12 oz penne or rigatoni pasta
• 1 medium butternut squash, peeled and diced into small cubes
• 2 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 6–7 fresh sage leaves
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp nutmeg
• Salt and black pepper to taste
• 2 tbsp unsalted butter
• Extra Parmesan and fresh sage for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until golden and tender.
2. While squash roasts, heat a large skillet with butter. Add sliced onions and cook over medium-low heat until caramelized, about 15 minutes. Stir in garlic and sage leaves and cook until fragrant.
3. Add the roasted squash to the skillet, gently tossing everything together.
4. Pour in the heavy cream and sprinkle nutmeg. Stir well, then add Parmesan cheese, allowing the sauce to thicken slightly.
5. Meanwhile, cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
6. Toss cooked pasta with the creamy squash mixture, adding a splash of pasta water if needed for consistency.
7. Garnish with extra Parmesan and crispy sage leaves.

This butternut squash and sage pasta is warm, silky, and deeply satisfying—perfect for cozy fall evenings.

Pair it with crusty bread and a glass of white wine for a complete seasonal meal.

Wild Mushroom and Spinach Pappardelle

Nothing says fall like earthy mushrooms.

This recipe highlights wild mushrooms sautéed with garlic, shallots, and fresh spinach, all tossed with wide ribbons of pappardelle pasta.

A splash of white wine and a touch of cream elevate this rustic dish into a seasonal delight.

Ingredients:

• 10 oz pappardelle pasta
• 3 tbsp olive oil
• 1 shallot, finely diced
• 3 cloves garlic, minced
• 12 oz wild mushrooms (cremini, shiitake, oyster, chanterelle), sliced
• ½ cup dry white wine
• 1 cup baby spinach leaves
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 2 tbsp butter

Instructions:

1. Cook pappardelle pasta in salted boiling water until al dente. Reserve ½ cup of pasta water and drain.
2. In a large skillet, heat olive oil and butter. Add shallots and garlic, sauté until fragrant.
3. Add mushrooms and cook over medium-high heat until golden and slightly crisp, about 8 minutes. Season with salt, pepper, and thyme.
4. Deglaze the pan with white wine, scraping up any browned bits. Let the wine reduce by half.
5. Stir in the heavy cream and simmer until slightly thickened. Add spinach leaves and allow them to wilt.
6. Toss cooked pappardelle into the mushroom mixture. Add Parmesan and a splash of pasta water for creaminess.
7. Serve immediately, garnished with extra thyme and Parmesan.

This mushroom and spinach pappardelle captures the forest flavors of fall, rich yet simple.

It makes a beautiful centerpiece for a seasonal dinner, whether enjoyed alone or with roasted chicken on the side.

Pumpkin Alfredo with Crispy Pancetta

Pumpkin puree gives a seasonal twist to classic Alfredo sauce.

Combined with crispy pancetta, garlic, and Parmesan, this dish is rich, velvety, and comforting.

Perfect for a chilly autumn night, it’s a flavorful way to enjoy pasta in fall.

Ingredients:

• 12 oz fettuccine pasta
• 4 oz pancetta, diced
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup pumpkin puree (unsweetened)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook fettuccine in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
2. In a skillet, cook pancetta over medium heat until crispy. Remove with a slotted spoon and set aside.
3. In the same pan, melt butter. Add garlic and cook until fragrant.
4. Stir in pumpkin puree, cream, cinnamon, and nutmeg. Let it simmer for 5 minutes, stirring frequently.
5. Add Parmesan cheese and whisk until smooth and creamy. Adjust seasoning with salt and pepper.
6. Toss in cooked pasta, adding a splash of reserved pasta water for desired consistency.
7. Top with crispy pancetta and garnish with fresh parsley.

Pumpkin Alfredo with crispy pancetta is a decadent yet cozy dish that celebrates the flavors of fall.

Each creamy, savory bite brings comfort, making it a wonderful seasonal pasta to share with family or friends.

Roasted Brussels Sprouts and Bacon Farfalle

This fall-inspired pasta dish combines nutty roasted Brussels sprouts, smoky bacon, and tender farfalle pasta in a garlic-Parmesan cream sauce.

It’s hearty, rustic, and perfect for a chilly evening meal.

Ingredients:

• 12 oz farfalle (bow-tie) pasta
• 12 oz Brussels sprouts, trimmed and halved
• 6 strips thick-cut bacon, chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and black pepper to taste
• Red pepper flakes (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper, then roast for 20–25 minutes until caramelized.
2. Cook bacon in a skillet until crispy. Remove and set aside, leaving 1 tbsp of drippings in the pan.
3. Add garlic to the pan, sauté until fragrant. Stir in cream and Parmesan, simmering until thickened.
4. Cook farfalle in salted boiling water until al dente. Drain and add to the skillet.
5. Toss pasta with sauce, then fold in roasted Brussels sprouts and bacon.
6. Garnish with parsley and a sprinkle of red pepper flakes.

This farfalle with roasted Brussels sprouts and bacon has smoky, nutty, and creamy notes that embody the richness of fall.

It’s easy enough for weeknights but elegant enough for entertaining.

Sweet Potato Gnocchi with Brown Butter and Walnuts

Homemade sweet potato gnocchi are tossed in a nutty brown butter sauce with toasted walnuts and a hint of sage.

It’s a delicate yet indulgent pasta dish that celebrates the flavors of fall.

Ingredients:

• 2 medium sweet potatoes, baked and mashed
• 1 ½ cups all-purpose flour (plus more for dusting)
• 1 egg, lightly beaten
• ½ tsp salt
• ½ cup unsalted butter
• 6–7 fresh sage leaves
• ½ cup toasted walnuts, chopped
• Freshly grated Parmesan cheese

Instructions:

1. Combine mashed sweet potatoes, flour, egg, and salt in a bowl to form a soft dough. Add more flour if sticky.
2. Roll dough into ropes and cut into small gnocchi pieces. Press gently with a fork to create ridges.
3. Bring salted water to a boil and cook gnocchi until they float to the top. Remove with a slotted spoon.
4. In a skillet, melt butter and cook until golden and nutty. Add sage leaves and walnuts.
5. Toss gnocchi in the brown butter sauce, coating evenly.
6. Serve with Parmesan and extra walnuts.

This sweet potato gnocchi is a cozy, restaurant-quality fall dish.

The combination of nutty butter, earthy sage, and soft gnocchi creates a luxurious bite every time.

Apple and Sausage Orecchiette

Savory Italian sausage pairs beautifully with sweet fall apples in this unique pasta.

Tossed with orecchiette and a light white wine sauce, it’s a dish that balances sweet and savory flavors effortlessly.

Ingredients:

• 12 oz orecchiette pasta
• 2 tbsp olive oil
• 1 lb Italian sausage (mild or spicy), casings removed
• 1 medium apple (Honeycrisp or Gala), diced
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ cup dry white wine
• ½ cup chicken broth
• ½ cup grated Parmesan
• Fresh thyme leaves for garnish

Instructions:

1. Cook orecchiette in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
2. In a skillet, heat olive oil and cook sausage until browned. Break into crumbles.
3. Add onion and garlic, sauté until softened. Stir in diced apple and cook 2–3 minutes.
4. Deglaze with white wine, then add chicken broth. Simmer until slightly reduced.
5. Toss pasta with sausage-apple mixture, adding pasta water as needed.
6. Stir in Parmesan and sprinkle with thyme before serving.

This sausage and apple orecchiette is a true fall harvest pasta.

Sweet apple mingling with savory sausage makes for a comforting and memorable seasonal meal.

Roasted Pumpkin and Goat Cheese Penne

A creamy, tangy pasta dish featuring roasted pumpkin and crumbled goat cheese.

Penne pasta soaks up a velvety sauce made with pumpkin puree, garlic, and herbs, making this an unforgettable fall comfort food.

Ingredients:

• 12 oz penne pasta
• 2 cups diced pumpkin, roasted
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup pumpkin puree
• ½ cup heavy cream
• 4 oz goat cheese, crumbled
• ½ tsp ground sage
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Roast diced pumpkin at 400°F (200°C) with olive oil, salt, and pepper for 25 minutes.
2. Cook penne in salted water until al dente. Drain and set aside.
3. In a skillet, sauté garlic until fragrant. Add pumpkin puree, cream, and sage, stirring well.
4. Stir in roasted pumpkin and goat cheese, mixing until creamy.
5. Toss pasta with sauce until well coated.
6. Garnish with parsley and more goat cheese crumbles.

This roasted pumpkin and goat cheese penne is indulgent yet earthy, perfect for those who love creamy pastas with a tangy twist.

It’s a wonderful way to showcase fall’s iconic pumpkin.

Kale and Roasted Garlic Spaghetti

A healthier take on fall pasta, this dish features roasted garlic blended into a silky olive oil sauce, tossed with sautéed kale and spaghetti.

It’s simple, hearty, and nourishing.

Ingredients:

• 12 oz spaghetti
• 1 head garlic, roasted
• 3 tbsp olive oil
• 1 bunch kale, stems removed and chopped
• ¼ tsp red pepper flakes
• Salt and pepper to taste
• ½ cup grated Parmesan

Instructions:

1. Roast garlic at 400°F (200°C) for 35 minutes until soft. Squeeze out the cloves and mash into a paste.
2. Cook spaghetti in salted water until al dente. Reserve ½ cup pasta water and drain.
3. Heat olive oil in a skillet. Add kale and red pepper flakes, sauté until wilted.
4. Stir in roasted garlic paste and toss with spaghetti. Add pasta water to loosen the sauce.
5. Season with salt, pepper, and Parmesan.

This kale and roasted garlic spaghetti is light yet flavorful, ideal for a wholesome fall dinner.

The roasted garlic adds sweetness, balancing the earthy kale perfectly.

Pear and Gorgonzola Fettuccine

This elegant fall pasta highlights the combination of ripe pears and creamy gorgonzola cheese.

The sweetness of the pears contrasts beautifully with the rich, tangy sauce, making it a unique seasonal dish.

Ingredients:

• 12 oz fettuccine pasta
• 2 tbsp butter
• 2 ripe pears, thinly sliced
• ½ cup crumbled gorgonzola cheese
• ½ cup heavy cream
• ¼ cup walnuts, toasted
• 2 tbsp honey
• Fresh thyme for garnish

Instructions:

1. Cook fettuccine until al dente. Reserve some pasta water.
2. Melt butter in a skillet. Add pears and sauté until caramelized. Drizzle with honey.
3. Stir in cream and gorgonzola, whisking until smooth.
4. Toss in pasta, adding a splash of water if needed.
5. Garnish with toasted walnuts and fresh thyme.

Pear and gorgonzola fettuccine is rich, refined, and perfectly suited for autumn dining.

Sweet, savory, and creamy, it’s a pasta dish that feels like a seasonal indulgence.

Caramelized Onion and Gruyère Lasagna Rolls

A cozy twist on lasagna, this recipe rolls pasta sheets with caramelized onions, creamy béchamel, and nutty Gruyère cheese.

It’s baked until bubbly and golden—ideal for a fall gathering.

Ingredients:

• 8 lasagna noodles, cooked
• 3 large onions, thinly sliced
• 2 tbsp butter
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups béchamel sauce
• 1 ½ cups shredded Gruyère cheese
• ½ cup Parmesan cheese
• Fresh thyme sprigs
• Salt and pepper to taste

Instructions:

1. Caramelize onions in butter and olive oil over low heat, about 25 minutes. Add garlic and thyme.
2. Lay cooked lasagna sheets flat. Spread a layer of béchamel, onions, and Gruyère. Roll each sheet carefully.
3. Place rolls seam-side down in a baking dish. Pour remaining béchamel over the top and sprinkle with Parmesan.
4. Bake at 375°F (190°C) for 25 minutes until bubbly and golden.
5. Garnish with thyme before serving.

These caramelized onion and Gruyère lasagna rolls are decadent, cheesy, and perfect for fall.

They’re ideal as a main dish or a side for a festive autumn meal.

Roasted Acorn Squash and Spinach Linguine

This pasta captures the cozy spirit of fall with roasted acorn squash, wilted spinach, and linguine tossed in a light garlic-Parmesan sauce.

It’s wholesome, comforting, and full of earthy flavors.

Ingredients:

• 12 oz linguine pasta
• 1 small acorn squash, peeled and diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups baby spinach
• ½ cup grated Parmesan cheese
• ½ cup vegetable broth
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

1. Roast acorn squash at 400°F (200°C) with olive oil, salt, and pepper until golden, about 25 minutes.
2. Cook linguine in salted boiling water until al dente. Drain and reserve some pasta water.
3. In a skillet, melt butter and sauté garlic. Add roasted squash and vegetable broth, simmering gently.
4. Toss in cooked pasta and spinach. Stir until spinach wilts.
5. Mix in Parmesan and loosen with pasta water if needed.
6. Serve warm with extra Parmesan.

This linguine balances sweetness from roasted acorn squash with savory garlic and Parmesan, making it a simple yet elegant fall meal.

Chestnut and Mushroom Tagliatelle

This hearty autumn pasta blends earthy chestnuts with sautéed mushrooms and fresh tagliatelle, all coated in a creamy white wine sauce.

It’s rustic, comforting, and perfect for cool evenings.

Ingredients:

• 10 oz tagliatelle pasta
• 2 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 10 oz mushrooms (mixed varieties), sliced
• 1 cup cooked chestnuts, chopped
• ½ cup dry white wine
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook tagliatelle until al dente, reserving some pasta water.
2. In a skillet, melt butter with olive oil. Add garlic and mushrooms, cooking until golden.
3. Stir in chestnuts, then deglaze with white wine. Simmer until reduced.
4. Add cream and Parmesan, stirring until smooth.
5. Toss pasta into the sauce, loosening with pasta water if needed.
6. Garnish with parsley and serve hot.

This chestnut and mushroom tagliatelle is rich and woodsy, with flavors that perfectly embody fall’s warmth and coziness.

Roasted Beet and Goat Cheese Fusilli

A vibrant fall pasta that combines roasted beets with tangy goat cheese and fusilli.

The sauce has a beautiful pink hue, making this dish both visually stunning and delicious.

Ingredients:

• 12 oz fusilli pasta
• 3 medium beets, roasted and peeled
• 2 tbsp olive oil
• ½ cup goat cheese, crumbled
• 2 cloves garlic, minced
• ½ cup vegetable broth
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Roast beets at 400°F (200°C) for 45 minutes until tender. Peel and blend with olive oil, broth, garlic, and lemon juice into a smooth sauce.
2. Cook fusilli until al dente. Drain and reserve some pasta water.
3. Toss fusilli with beet sauce, adding pasta water for creaminess.
4. Top with goat cheese crumbles and dill.

This beet and goat cheese fusilli is earthy, tangy, and creamy with a gorgeous presentation, making it an impressive fall dish.

Pumpkin Sage Ravioli with Brown Butter

A true fall classic—pumpkin ravioli tossed in a nutty brown butter sauce with crispy sage leaves.

This elegant pasta is both comforting and sophisticated.

Ingredients:

• 12 oz store-bought or homemade pumpkin ravioli
• ½ cup unsalted butter
• 6–8 fresh sage leaves
• ¼ cup toasted pine nuts
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook ravioli in salted boiling water until they float. Drain gently.
2. In a skillet, melt butter and cook until it turns golden and nutty. Add sage leaves until crisp.
3. Toss ravioli in brown butter, coating evenly.
4. Sprinkle with pine nuts and Parmesan.

This pumpkin sage ravioli is indulgent and aromatic, perfect for a special fall dinner with friends or family.

Carrot and Ginger Penne with Cream Sauce

A unique pasta dish that features a creamy carrot and ginger sauce tossed with penne pasta. Sweet, savory, and lightly spiced, it’s a bright take on fall flavors.

Ingredients:

• 12 oz penne pasta
• 2 tbsp olive oil
• 4 carrots, peeled and chopped
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 cup vegetable broth
• ½ cup heavy cream
• ½ cup Parmesan cheese
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Boil carrots until soft, then blend with ginger, garlic, and broth into a smooth puree.
2. Cook penne until al dente. Drain and reserve some water.
3. In a skillet, combine carrot puree with cream, simmering until thick.
4. Toss pasta into the sauce and add Parmesan.
5. Garnish with chives.

This carrot and ginger penne is creamy with a touch of spice, making it a refreshing yet cozy fall-inspired pasta.

Roasted Garlic and Butternut Squash Lasagna

A layered fall lasagna with roasted butternut squash, roasted garlic, ricotta, mozzarella, and a hint of nutmeg.

Baked until bubbly, it’s a rich, golden dish that brings warmth to the table.

Ingredients:

• 9 lasagna noodles, cooked
• 2 cups roasted butternut squash puree
• 1 head roasted garlic, mashed
• 2 cups ricotta cheese
• 2 cups shredded mozzarella
• ½ cup grated Parmesan
• ½ tsp nutmeg
• 2 cups béchamel sauce
• Fresh sage leaves for garnish

Instructions:

1. Roast butternut squash and garlic until tender, then mash into a creamy puree. Season with nutmeg.
2. In a baking dish, layer noodles, squash-garlic mixture, ricotta, mozzarella, and béchamel. Repeat layers.
3. Top with mozzarella and Parmesan.
4. Bake at 375°F (190°C) for 35 minutes until bubbly and golden.
5. Garnish with fresh sage.

This roasted garlic and butternut squash lasagna is a comforting fall centerpiece, creamy and layered with autumn flavors in every bite.

Maple Roasted Carrot and Thyme Rigatoni

Sweet maple-roasted carrots pair with earthy thyme in this hearty rigatoni dish.

The sauce is light yet flavorful, featuring roasted vegetables and a touch of cream for balance.

Ingredients:

• 12 oz rigatoni pasta
• 4 large carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 3 cloves garlic, minced
• ½ cup heavy cream
• ½ cup grated Parmesan
• 1 tsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, maple syrup, salt, and pepper. Roast for 25–30 minutes.
2. Cook rigatoni in salted boiling water until al dente. Reserve pasta water.
3. In a skillet, sauté garlic until fragrant. Add roasted carrots and thyme.
4. Pour in cream, then stir in Parmesan. Simmer until thickened.
5. Toss pasta with sauce, adding a splash of pasta water if needed.
6. Serve with extra Parmesan.

This maple carrot rigatoni combines sweet and savory flavors, making it a comforting yet elegant pasta for fall evenings.

Roasted Cauliflower and Hazelnut Spaghetti

Nutty roasted cauliflower pairs beautifully with toasted hazelnuts and spaghetti in this light yet flavorful fall pasta.

A squeeze of lemon brightens the dish, balancing earthy tones.

Ingredients:

• 12 oz spaghetti
• 1 head cauliflower, cut into florets
• 3 tbsp olive oil
• ½ cup toasted hazelnuts, chopped
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• ½ cup grated Parmesan
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Roast cauliflower at 400°F (200°C) with olive oil, salt, and pepper for 25 minutes until golden.
2. Cook spaghetti until al dente, reserving some pasta water.
3. In a skillet, sauté garlic in olive oil, then stir in roasted cauliflower.
4. Toss spaghetti with cauliflower, hazelnuts, lemon juice, and Parmesan.
5. Add pasta water if needed. Garnish with parsley.

This roasted cauliflower and hazelnut spaghetti is earthy, crunchy, and satisfying—an elegant vegetarian pasta for fall.

Squash Blossom and Ricotta Cannelloni

A creamy baked pasta featuring ricotta, squash blossoms, and a light béchamel.

This delicate dish captures the seasonal flavors of fall in a luxurious presentation.

Ingredients:

• 8 cannelloni tubes
• 1 cup ricotta cheese
• ½ cup Parmesan cheese
• 1 cup chopped squash blossoms
• 2 cups béchamel sauce
• 1 cup shredded mozzarella
• Salt, pepper, and nutmeg to taste

Instructions:

1. Mix ricotta, Parmesan, squash blossoms, salt, pepper, and a pinch of nutmeg.
2. Stuff mixture into cannelloni tubes.
3. Spread béchamel in a baking dish. Place stuffed cannelloni on top, cover with more béchamel and mozzarella.
4. Bake at 375°F (190°C) for 30 minutes until bubbly and golden.

This cannelloni is creamy, cheesy, and floral with squash blossoms—perfect for a cozy fall dinner.

Roasted Red Pepper and Walnut Penne

Inspired by the flavors of muhammara, this penne pasta features roasted red peppers, walnuts, garlic, and olive oil blended into a bold, smoky sauce.

Ingredients:

• 12 oz penne pasta
• 2 large red bell peppers, roasted and peeled
• ½ cup walnuts, toasted
• 2 cloves garlic
• 3 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp smoked paprika
• ½ cup Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Roast peppers until skins are charred. Peel and blend with walnuts, garlic, olive oil, lemon juice, paprika, salt, and pepper into a sauce.
2. Cook penne until al dente, reserving pasta water.
3. Toss pasta with sauce, thinning with pasta water as needed.
4. Top with Parmesan and extra walnuts.

This roasted red pepper and walnut penne is smoky, nutty, and vibrant—ideal for fall’s bold flavors.

Roasted Broccoli and Cheddar Macaroni

A cozy twist on mac and cheese, this pasta features roasted broccoli folded into a creamy cheddar sauce.

It’s nostalgic, cheesy, and perfect for cooler autumn nights.

Ingredients:

• 12 oz elbow macaroni
• 2 cups broccoli florets
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 2 cups sharp cheddar cheese, shredded
• ½ cup Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Roast broccoli at 400°F (200°C) with olive oil, salt, and pepper for 20 minutes.
2. Cook macaroni until al dente. Drain.
3. In a saucepan, melt butter and whisk in flour to make a roux. Slowly add milk, whisking until thick.
4. Stir in cheddar and Parmesan until smooth.
5. Combine pasta with cheese sauce and roasted broccoli.

This roasted broccoli mac and cheese is creamy, cheesy, and hearty—perfect for both kids and adults on chilly fall evenings.

Sage and Prosciutto Fettuccine Alfredo

A fall-inspired twist on Alfredo featuring crispy prosciutto and aromatic sage.

This dish is creamy yet elevated, perfect for a comforting dinner with seasonal flair.

Ingredients:

• 12 oz fettuccine pasta
• 4 slices prosciutto, crisped
• 3 tbsp butter
• 6–7 fresh sage leaves
• 1 cup heavy cream
• ½ cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Cook fettuccine until al dente. Reserve pasta water.
2. In a skillet, melt butter and fry sage leaves until crisp. Remove and set aside.
3. Add cream to the pan and simmer. Stir in Parmesan until smooth.
4. Toss pasta with sauce, thinning with pasta water if needed.
5. Top with crispy prosciutto and sage leaves.

This sage and prosciutto fettuccine Alfredo is creamy, savory, and aromatic, making it an elegant pasta choice for fall dinners.

Roasted Parsnip and Caramelized Onion Spaghetti

Sweet caramelized onions and nutty roasted parsnips combine with spaghetti in a light olive oil sauce.

This rustic dish is earthy and naturally sweet, perfect for fall’s cooler evenings.

Ingredients:

• 12 oz spaghetti
• 2 parsnips, peeled and diced
• 3 tbsp olive oil
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• ½ tsp thyme
• Salt and pepper to taste
• ½ cup grated Parmesan

Instructions:

1. Roast parsnips at 400°F (200°C) with olive oil, salt, and pepper until tender.
2. In a skillet, cook onions over medium-low heat in 1 tbsp olive oil until caramelized, about 25 minutes. Stir in garlic and thyme.
3. Cook spaghetti until al dente. Drain, reserving some water.
4. Toss spaghetti with parsnips, caramelized onions, and a splash of pasta water.
5. Finish with Parmesan and fresh thyme.

This roasted parsnip and caramelized onion spaghetti is naturally sweet, savory, and comforting—a true fall-inspired pasta.

Butternut Squash and Kale Baked Ziti

This baked pasta layers roasted butternut squash, sautéed kale, ricotta, and mozzarella into a bubbly, golden ziti.

It’s hearty, cheesy, and perfect for feeding a crowd during fall gatherings.

Ingredients:

• 12 oz ziti pasta
• 2 cups roasted butternut squash cubes
• 2 cups chopped kale
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 2 cups shredded mozzarella
• ½ cup grated Parmesan
• 2 cups béchamel sauce
• Salt and pepper to taste

Instructions:

1. Roast butternut squash until tender and golden.
2. Sauté kale with garlic in olive oil until wilted.
3. Cook ziti until al dente. Drain and mix with béchamel, ricotta, squash, and kale.
4. Transfer to a baking dish, sprinkle with mozzarella and Parmesan.
5. Bake at 375°F (190°C) for 30 minutes until bubbly.

This butternut squash and kale baked ziti is creamy, cheesy, and packed with seasonal flavors, making it a perfect fall comfort dish.

Cranberry Walnut Penne with Goat Cheese

A festive fall pasta that blends tart cranberries, crunchy walnuts, and creamy goat cheese with penne.

It’s a sweet-savory dish that feels both cozy and elegant.

Ingredients:

• 12 oz penne pasta
• ½ cup dried cranberries
• ½ cup walnuts, toasted and chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ cup vegetable broth
• ½ cup goat cheese, crumbled
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook penne until al dente. Reserve some pasta water.
2. In a skillet, sauté garlic in olive oil, then add cranberries and walnuts.
3. Stir in vegetable broth and simmer briefly.
4. Toss pasta with mixture and goat cheese, adding pasta water if needed.
5. Garnish with parsley.

This cranberry walnut penne is tangy, creamy, and nutty—a unique fall pasta perfect for holiday dinners or cozy weeknights.