24 Delicious Vegetarian Pasta Recipes for Every Taste

As the leaves turn golden and the air grows crisp, nothing beats the comfort of a warm, hearty pasta dish.

Fall is the perfect season to embrace seasonal vegetables, earthy flavors, and cozy, aromatic sauces.

Whether you’re craving creamy pumpkin penne, roasted root vegetable fusilli, or sage-infused gnocchi, vegetarian pasta offers the perfect blend of nutrition and indulgence.

In this collection of 24 fall vegetarian pasta recipes, you’ll find dishes that celebrate the best of autumn produce—from butternut squash and sweet potatoes to Brussels sprouts, mushrooms, and kale.

These recipes are not only flavorful but also satisfying, perfect for weeknight dinners, family gatherings, or festive holiday meals.

Each recipe combines seasonal ingredients with pasta in a way that’s comforting, colorful, and full of flavor.

24 Delicious Vegetarian Pasta Recipes for Every Taste

Fall vegetarian pasta is the ultimate comfort food, combining the season’s freshest produce with rich, satisfying flavors.

From creamy pumpkin sauces to roasted root vegetables and sage-infused gnocchi, these 24 recipes offer something for every palate.

They are perfect for cozy dinners, entertaining guests, or simply enjoying the warmth of home-cooked meals on crisp autumn nights.

Dive into these recipes, experiment with seasonal flavors, and make this fall your most delicious one yet.

Roasted Butternut Squash and Sage Pasta

This comforting fall pasta combines the natural sweetness of roasted butternut squash with the earthy aroma of fresh sage.

Tossed with a creamy sauce and al dente pasta, it’s a perfect dish to warm up crisp autumn evenings.

Ingredients:

• 12 oz penne pasta
• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and black pepper to taste
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• 1/2 cup heavy cream (or coconut cream for vegan)
• 8 fresh sage leaves, chopped
• 1/4 tsp red pepper flakes (optional)
• Toasted pine nuts for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25–30 minutes, until tender and lightly caramelized.
2. Cook the pasta in salted boiling water according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
3. In a large skillet, melt the butter over medium heat. Add garlic and chopped sage, sautéing for 1–2 minutes until fragrant.
4. Add the roasted butternut squash to the skillet, followed by the cream. Stir gently, creating a creamy sauce. Season with salt, pepper, and red pepper flakes if using.
5. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to achieve a silky consistency. Stir in the Parmesan cheese.
6. Serve hot, garnished with toasted pine nuts and additional Parmesan if desired.

The natural sweetness of roasted butternut squash paired with sage and creamy sauce creates a perfectly balanced autumn dish.

This pasta is both hearty and elegant, ideal for cozy dinners or festive gatherings.

Autumn Harvest Mushroom and Spinach Fettuccine

A rich and earthy pasta highlighting the flavors of fall mushrooms and fresh spinach.

This dish is both hearty and nutritious, with a hint of nutmeg to evoke the warmth of the season.

Ingredients:

• 12 oz fettuccine
• 2 tbsp olive oil
• 1 lb mixed mushrooms (cremini, shiitake, or oyster), sliced
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup vegetable broth
• 1/2 cup heavy cream or plant-based cream
• 4 cups fresh spinach
• 1/4 tsp ground nutmeg
• Salt and black pepper to taste
• Grated Pecorino Romano or Parmesan cheese for topping

Instructions:

1. Cook fettuccine in salted boiling water until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until translucent. Add mushrooms and cook until golden brown and softened.
3. Pour in the vegetable broth, allowing it to simmer for 2–3 minutes to concentrate the flavors. Add the cream and nutmeg, stirring gently.
4. Fold in the spinach and cook until wilted. Season with salt and pepper.
5. Add the fettuccine to the skillet, tossing to coat evenly. Use reserved pasta water to loosen the sauce if necessary.
6. Serve immediately, sprinkled with Pecorino Romano or Parmesan.

The earthy mushrooms and vibrant spinach make this fettuccine a satisfying and flavorful dish for autumn.

Nutmeg subtly enhances the seasonal essence, making each bite cozy and memorable

Pumpkin Alfredo Penne

Pumpkin meets creamy Alfredo in this fall-inspired vegetarian pasta.

Rich, velvety, and subtly spiced, this dish is a celebration of seasonal flavors in every forkful.

Ingredients:

• 12 oz penne pasta
• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup pumpkin puree (fresh or canned)
• 1/2 cup heavy cream (or oat cream for vegan)
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup grated Parmesan cheese (or vegan alternative)
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Cook the penne pasta in salted water until al dente. Drain, reserving 1/2 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until fragrant and translucent.
3. Stir in pumpkin puree, cream, cinnamon, and nutmeg, mixing until smooth and creamy. Simmer for 3–4 minutes.
4. Season the sauce with salt and pepper, then add the Parmesan cheese. Stir until melted and fully incorporated.
5. Toss the penne into the sauce, adding reserved pasta water as needed for a smooth consistency.
6. Serve garnished with fresh parsley and extra cheese if desired.

Pumpkin Alfredo Penne is a luxurious fall pasta that combines warmth, creaminess, and spice.

It’s perfect for a vegetarian dinner that feels indulgent yet wholesome, embodying the essence of autumn in every bite.

Caramelized Onion and Goat Cheese Ravioli

Sweet caramelized onions paired with tangy goat cheese stuffed inside tender ravioli creates a decadent, autumn-inspired pasta.

This dish is elegant yet simple, perfect for cozy dinners or special occasions.

Ingredients:

• 12 oz cheese ravioli (store-bought or homemade)
• 2 large onions, thinly sliced
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 cup dry white wine (optional)
• 1/2 cup vegetable broth
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• Salt and black pepper to taste
• Fresh thyme leaves for garnish

Instructions:

1. Heat olive oil and butter in a large skillet over medium heat. Add onions and cook slowly, stirring occasionally, until deep golden brown and caramelized, about 25–30 minutes.
2. Add garlic and cook for another 1–2 minutes. Deglaze the pan with white wine, letting it reduce slightly, then add vegetable broth and simmer for 2–3 minutes.
3. Meanwhile, cook ravioli according to package instructions. Drain and reserve 1/4 cup pasta water.
4. Toss the cooked ravioli gently in the caramelized onion mixture, adding reserved pasta water as needed to create a light sauce. Stir in Parmesan cheese.
5. Serve immediately, garnished with fresh thyme.

The sweetness of caramelized onions and the creamy tang of goat cheese create a perfectly balanced autumn pasta.

Each bite feels indulgent yet comforting, embodying fall flavors beautifully.

Roasted Pumpkin and Sage Gnocchi

Soft, pillowy gnocchi tossed with roasted pumpkin, fresh sage, and browned butter sauce makes this a cozy, hearty fall dish.

It’s rich, flavorful, and a celebration of autumn’s best ingredients.

Ingredients:

• 1 lb potato gnocchi
• 2 cups pumpkin cubes
• 2 tbsp olive oil
• Salt and black pepper to taste
• 4 tbsp unsalted butter
• 8 fresh sage leaves
• 1/4 tsp ground nutmeg
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• Toasted walnuts for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
2. Cook gnocchi in salted boiling water until they float to the top. Drain and set aside.
3. In a large skillet, melt butter over medium heat until it starts to brown slightly. Add sage leaves and roasted pumpkin, cooking for 2–3 minutes.
4. Add gnocchi to the skillet and toss gently, coating them in the browned butter and sage. Sprinkle in nutmeg and Parmesan cheese.
5. Serve immediately, garnished with toasted walnuts for crunch.

Roasted pumpkin and sage elevate simple gnocchi into a fall-inspired delight.

The combination of creamy, nutty, and aromatic flavors makes this dish irresistibly cozy.

Creamy Roasted Cauliflower Penne

Tender roasted cauliflower in a creamy garlic sauce tossed with penne pasta is a vegetarian comfort dish perfect for fall.

A hint of lemon brightens the flavors, making it rich yet fresh.

Ingredients:

• 12 oz penne pasta
• 1 medium head cauliflower, cut into florets
• 3 tbsp olive oil
• Salt and black pepper to taste
• 3 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/2 cup heavy cream or cashew cream for vegan
• 1/4 tsp crushed red pepper flakes
• Zest of 1 lemon
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. Cook penne pasta in salted boiling water until al dente. Drain, reserving 1/2 cup pasta water.
3. In a large skillet, heat olive oil over medium heat. Sauté garlic for 1–2 minutes until fragrant. Add roasted cauliflower, vegetable broth, cream, red pepper flakes, and lemon zest. Simmer for 3–4 minutes.
4. Toss the cooked penne into the sauce, adding reserved pasta water if needed. Stir in Parmesan cheese.
5. Serve garnished with fresh parsley and additional lemon zest for brightness.

The roasted cauliflower adds depth and texture to this creamy penne dish.

Brightened with lemon and enriched with garlic cream, it’s a comforting yet fresh fall pasta perfect for any vegetarian table.

Spinach and Roasted Red Pepper Linguine

This vibrant pasta features roasted red peppers and fresh spinach tossed in a garlicky olive oil sauce.

It’s light, flavorful, and perfect for showcasing the bright, earthy flavors of fall vegetables.

Ingredients:

• 12 oz linguine
• 2 large red bell peppers, roasted and sliced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 4 cups fresh spinach
• 1/4 tsp crushed red pepper flakes
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• Toasted pine nuts for garnish

Instructions:

1. Cook linguine in salted boiling water until al dente. Drain, reserving 1/4 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Sauté garlic and red pepper flakes for 1–2 minutes until fragrant.
3. Add roasted red peppers and spinach, cooking until the spinach wilts. Season with salt and pepper.
4. Toss the linguine into the skillet, adding reserved pasta water as needed to loosen the sauce. Stir in Parmesan cheese.
5. Serve garnished with toasted pine nuts for added crunch.

Spinach and roasted red peppers bring brightness and color to this linguine, creating a pasta that’s light yet satisfying—perfect for a fall vegetarian meal.

Sweet Potato and Kale Penne

Sweet potatoes roasted to caramelized perfection are paired with sautéed kale in this hearty penne pasta.

Nutty Parmesan and a touch of garlic round out this autumn-inspired dish.

Ingredients:

• 12 oz penne pasta
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• Salt and black pepper to taste
• 3 cups chopped kale
• 3 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/4 tsp smoked paprika
• 1/4 cup grated Parmesan cheese (or vegan alternative)

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Cook penne pasta in salted water until al dente. Drain, reserving 1/4 cup pasta water.
3. Heat remaining olive oil in a skillet. Sauté garlic for 1–2 minutes, then add kale and cook until wilted. Pour in vegetable broth and smoked paprika, simmering for 2–3 minutes.
4. Add roasted sweet potatoes and penne to the skillet, tossing to combine. Add reserved pasta water if needed and stir in Parmesan cheese.
5. Serve hot, optionally garnished with extra Parmesan.

The natural sweetness of roasted sweet potatoes pairs beautifully with earthy kale, making this penne pasta a hearty and wholesome fall dish.

Autumn Vegetable Primavera

A medley of seasonal vegetables—carrots, zucchini, bell peppers, and cherry tomatoes—comes together in a light garlic and herb sauce over spaghetti.

This dish celebrates the colors and flavors of fall.

Ingredients:

• 12 oz spaghetti
• 2 tbsp olive oil
• 1 medium carrot, thinly sliced
• 1 small zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/2 tsp dried Italian herbs
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• Fresh basil leaves for garnish

Instructions:

1. Cook spaghetti in salted boiling water until al dente. Drain, reserving 1/4 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute. Add carrots, zucchini, and bell pepper, cooking until just tender.
3. Stir in cherry tomatoes and Italian herbs, cooking for another 2–3 minutes. Season with salt and pepper.
4. Toss the spaghetti with the vegetables, adding reserved pasta water if needed. Sprinkle in Parmesan cheese.
5. Serve garnished with fresh basil leaves.

Autumn Vegetable Primavera is a colorful, light, and nourishing pasta that highlights the best produce of the season.

Its simplicity and freshness make it a perfect fall vegetarian meal.

Roasted Brussels Sprouts and Walnut Pasta

Roasted Brussels sprouts and crunchy walnuts bring a nutty, caramelized flavor to this comforting pasta.

Finished with a light garlic and olive oil dressing, it’s a hearty vegetarian dish perfect for fall.

Ingredients:

• 12 oz farfalle or penne pasta
• 1 lb Brussels sprouts, halved
• 3 tbsp olive oil
• Salt and black pepper to taste
• 1/2 cup walnuts, toasted
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese (or vegan alternative)

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with 2 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until caramelized and tender.
2. Cook pasta according to package instructions; drain, reserving 1/4 cup pasta water.
3. Heat remaining olive oil in a skillet. Sauté garlic and red pepper flakes for 1–2 minutes. Add roasted Brussels sprouts and toasted walnuts, stirring gently.
4. Toss in the cooked pasta, adding reserved pasta water if needed. Sprinkle with Parmesan cheese before serving.

The sweet, nutty flavors of Brussels sprouts and walnuts combined with garlic and Parmesan make this pasta a cozy, flavorful fall dish.

Creamy Cauliflower Alfredo Lasagna

A decadent vegetarian lasagna layered with creamy cauliflower Alfredo sauce, tender pasta sheets, and seasonal vegetables.

This dish is rich, satisfying, and perfect for a fall dinner.

Ingredients:

• 9 lasagna noodles
• 1 medium head cauliflower, chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup milk or plant-based milk
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• 1 cup spinach
• 1 zucchini, sliced thin
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions.
2. Steam cauliflower until soft. Blend with garlic, milk, Parmesan, salt, and pepper until smooth to make the Alfredo sauce.
3. In a baking dish, layer noodles, sauce, zucchini slices, and spinach. Repeat layers, finishing with sauce on top.
4. Cover with foil and bake for 25 minutes, then uncover and bake for 10 more minutes until slightly golden.
5. Let rest 5 minutes before serving.

This creamy cauliflower lasagna is indulgent yet wholesome, highlighting fall flavors in a vegetarian-friendly comfort food.

Roasted Carrot and Thyme Spaghetti

Sweet roasted carrots paired with aromatic thyme and garlic make a flavorful sauce for spaghetti.

A simple yet elegant fall pasta with natural sweetness and earthy undertones.

Ingredients:

• 12 oz spaghetti
• 4 large carrots, sliced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (or vegan alternative)

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Cook spaghetti in salted water until al dente; drain, reserving 1/4 cup pasta water.
3. Heat 1 tbsp olive oil in a skillet, sauté garlic and thyme for 1–2 minutes. Add roasted carrots, mashing slightly to form a sauce.
4. Toss pasta with the carrot mixture, adding pasta water as needed. Sprinkle with Parmesan before serving.

The natural sweetness of roasted carrots combined with thyme makes this spaghetti comforting and aromatic—a perfect fall-inspired dish.

Roasted Butternut Squash Mac and Cheese

Classic mac and cheese gets a fall makeover with roasted butternut squash blended into a creamy, cheesy sauce.

Nutmeg and a hint of sage make it aromatic and seasonal.

Ingredients:

• 12 oz elbow macaroni
• 2 cups roasted butternut squash, cubed
• 2 tbsp butter or vegan alternative
• 2 tbsp flour
• 1 1/2 cups milk or plant-based milk
• 1 cup shredded cheddar cheese (or vegan alternative)
• 1/4 tsp nutmeg
• 1 tsp chopped fresh sage
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast butternut squash with a drizzle of olive oil for 25 minutes until tender.
2. Cook macaroni according to package instructions; drain.
3. In a saucepan, melt butter, whisk in flour to form a roux. Gradually add milk, stirring until thickened. Add roasted squash, cheese, nutmeg, and sage, blending until smooth.
4. Mix in cooked macaroni, transfer to a baking dish, and bake at 375°F (190°C) for 15 minutes until slightly golden.

This mac and cheese combines creamy, cheesy comfort with the natural sweetness of fall squash, making it a delicious seasonal twist on a classic.

Autumn Pesto Pasta with Roasted Veggies

A vibrant fall pasta featuring roasted seasonal vegetables tossed with a nutty pumpkin seed pesto.

Full of flavor, color, and texture, this dish is perfect for a vegetarian autumn meal.

Ingredients:

• 12 oz fusilli or rotini pasta
• 2 cups assorted roasted vegetables (carrots, zucchini, bell peppers)
• 1/4 cup pumpkin seeds
• 1 cup fresh basil leaves
• 1/4 cup olive oil
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• Salt and pepper to taste

Instructions:

1. Roast vegetables at 400°F (200°C) for 25 minutes until tender.
2. In a food processor, combine pumpkin seeds, basil, garlic, Parmesan, salt, and pepper. Pulse while drizzling in olive oil until a smooth pesto forms.
3. Cook pasta according to package instructions; drain. Toss with roasted vegetables and pumpkin seed pesto.
4. Serve warm with extra Parmesan sprinkled on top.

The nutty pumpkin seed pesto paired with roasted autumn vegetables makes this pasta colorful, flavorful, and satisfying—a perfect vegetarian fall dish.

Sage and Brown Butter Gnocchi

Golden brown gnocchi tossed in nutty brown butter and fragrant sage makes a simple yet indulgent fall pasta.

Crisp gnocchi edges and aromatic butter create an irresistible combination.

Ingredients:

• 1 lb potato gnocchi
• 4 tbsp unsalted butter
• 8 fresh sage leaves
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• Toasted hazelnuts for garnish (optional)

Instructions:

1. Cook gnocchi in salted boiling water until they float; drain.
2. In a large skillet, melt butter over medium heat until it turns golden brown and smells nutty. Add sage leaves and cook for 1–2 minutes.
3. Toss gnocchi in the brown butter, coating evenly. Season with salt and pepper.
4. Serve garnished with Parmesan and toasted hazelnuts.

Sage and brown butter elevate simple gnocchi into an elegant, fall-inspired dish.

Its rich, nutty flavors and crispy edges make it an unforgettable vegetarian pasta.

Roasted Beet and Goat Cheese Pasta

Earthy roasted beets paired with creamy goat cheese create a visually stunning and flavorful pasta.

This dish balances sweet, earthy, and tangy notes, making it perfect for a fall vegetarian meal.

Ingredients:

• 12 oz spaghetti or fettuccine
• 3 medium beets, peeled and diced
• 3 tbsp olive oil
• Salt and black pepper to taste
• 2 cloves garlic, minced
• 1/2 cup crumbled goat cheese (or vegan alternative)
• 2 tbsp chopped fresh parsley
• 1/4 cup toasted walnuts

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced beets with 2 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook pasta in salted water until al dente; drain, reserving 1/4 cup pasta water.
3. Heat remaining olive oil in a skillet. Sauté garlic for 1–2 minutes, then add roasted beets.
4. Toss pasta with the beet mixture, adding reserved pasta water if needed. Stir in goat cheese.
5. Serve garnished with parsley and toasted walnuts.

The earthy sweetness of roasted beets paired with creamy goat cheese and crunchy walnuts creates a visually appealing, delicious fall pasta perfect for any vegetarian table.

Creamy Pumpkin and Spinach Rigatoni

Velvety pumpkin sauce with fresh spinach and tender rigatoni makes a rich yet wholesome fall pasta.

Nutmeg and garlic add warmth, while Parmesan adds depth.

Ingredients:

• 12 oz rigatoni
• 1 cup pumpkin puree
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups fresh spinach
• 1/2 cup heavy cream or plant-based cream
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (or vegan alternative)

Instructions:

1. Cook rigatoni in salted water until al dente; drain, reserving 1/4 cup pasta water.
2. Heat olive oil in a skillet over medium heat. Sauté garlic for 1–2 minutes.
3. Add pumpkin puree, cream, nutmeg, salt, and pepper. Stir until smooth and heated through.
4. Fold in spinach until wilted, then toss rigatoni in the sauce. Use pasta water as needed for a silky texture.
5. Serve garnished with Parmesan cheese.

Creamy pumpkin and spinach make this rigatoni dish comforting and aromatic, a perfect representation of cozy fall flavors.

Roasted Root Vegetable Penne

A medley of roasted carrots, parsnips, and sweet potatoes creates a hearty and flavorful pasta.

Finished with garlic and fresh thyme, this dish captures the essence of fall in every bite.

Ingredients:

• 12 oz penne
• 2 cups mixed root vegetables (carrots, parsnips, sweet potatoes), cubed
• 3 tbsp olive oil
• Salt and pepper to taste
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/4 cup grated Parmesan cheese (or vegan alternative)

Instructions:

1. Preheat oven to 400°F (200°C). Toss root vegetables with 2 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook penne in salted water until al dente; drain, reserving 1/4 cup pasta water.
3. Heat remaining olive oil in a skillet. Sauté garlic for 1 minute, then add roasted vegetables and thyme.
4. Toss pasta with the vegetables, adding pasta water if needed. Sprinkle with Parmesan cheese.

Roasted root vegetables bring natural sweetness and depth to this penne, making it a hearty, satisfying fall vegetarian dish.

Creamy Cauliflower and Leek Pasta

Tender cauliflower and sweet leeks in a creamy garlic sauce make a comforting and elegant pasta dish.

This combination is perfect for fall, offering rich flavors with a delicate touch.

Ingredients:

• 12 oz fusilli or penne
• 1 small head cauliflower, cut into florets
• 1 leek, white and light green parts only, sliced
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream or cashew cream
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (or vegan alternative)

Instructions:

1. Cook pasta in salted water until al dente; drain, reserving 1/4 cup pasta water.
2. Heat olive oil in a skillet. Sauté leeks for 3–4 minutes until softened. Add garlic and cauliflower, cooking until tender.
3. Stir in cream, salt, and pepper. Simmer for 2–3 minutes.
4. Toss pasta into the sauce, adding reserved pasta water if needed. Stir in Parmesan cheese.

Cauliflower and leeks create a creamy, comforting sauce that makes this pasta a perfect vegetarian choice for cozy fall dinners.

Caramelized Fennel and Spinach Pasta

Sweet, caramelized fennel paired with fresh spinach and a hint of garlic creates a pasta that’s aromatic, flavorful, and uniquely suited for fall.

Ingredients:

• 12 oz spaghetti
• 2 bulbs fennel, thinly sliced
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 4 cups fresh spinach
• Salt and black pepper to taste
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese (or vegan alternative)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add fennel and cook for 15–20 minutes until caramelized.
2. Add garlic and red pepper flakes, cooking for 1–2 minutes.
3. Cook spaghetti in salted water until al dente; drain, reserving 1/4 cup pasta water.
4. Add spinach to the skillet, cooking until wilted. Toss in spaghetti, adding reserved pasta water if needed, and sprinkle with Parmesan.

Caramelized fennel adds natural sweetness and depth, while spinach balances the flavors, creating a refined and flavorful fall pasta dish.

Mushroom, Walnut, and Sage Tagliatelle

Earthy mushrooms, crunchy walnuts, and aromatic sage make this tagliatelle dish rich and satisfying.

A perfect fall pasta that’s vegetarian and full of seasonal flavors.

Ingredients:

• 12 oz tagliatelle
• 2 cups mixed mushrooms, sliced
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup chopped walnuts, toasted
• 8 sage leaves, chopped
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (or vegan alternative)

Instructions:

1. Cook tagliatelle in salted water until al dente; drain, reserving 1/4 cup pasta water.
2. Heat olive oil in a skillet. Sauté garlic for 1–2 minutes, then add mushrooms and cook until tender.
3. Stir in walnuts and sage, seasoning with salt and pepper.
4. Toss pasta with the mushroom mixture, adding reserved pasta water if needed, and sprinkle with Parmesan.

The combination of earthy mushrooms, crunchy walnuts, and fragrant sage makes this tagliatelle a hearty, flavorful vegetarian fall pasta that’s both comforting and elegant.

Roasted Butternut Squash and Spinach Lasagna

Layers of roasted butternut squash, tender spinach, and creamy ricotta make this lasagna a hearty, fall-inspired vegetarian dish.

It’s comforting, flavorful, and perfect for cooler evenings.

Ingredients:

• 9 lasagna noodles
• 2 cups roasted butternut squash, cubed
• 2 cups fresh spinach
• 1 1/2 cups ricotta cheese (or vegan alternative)
• 2 cups shredded mozzarella cheese (or vegan alternative)
• 1/2 cup grated Parmesan cheese (or vegan alternative)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions.
2. Toss roasted butternut squash with olive oil, salt, pepper, and nutmeg.
3. In a baking dish, layer noodles, ricotta, roasted squash, spinach, and mozzarella. Repeat layers, finishing with mozzarella and Parmesan on top.
4. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.
5. Let rest for 5 minutes before serving.

This lasagna combines the sweetness of roasted squash with creamy cheeses and earthy spinach, making it a perfect vegetarian centerpiece for a fall dinner.

Creamy Mushroom and Walnut Penne

Earthy mushrooms and crunchy walnuts tossed in a creamy sauce create a luxurious fall pasta.

Aromatic garlic and thyme enhance the depth of flavor, making it a cozy vegetarian dish.

Ingredients:

• 12 oz penne pasta
• 2 cups mixed mushrooms, sliced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup chopped walnuts, toasted
• 1/2 cup heavy cream or plant-based cream
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (or vegan alternative)

Instructions:

1. Cook penne in salted water until al dente; drain, reserving 1/4 cup pasta water.
2. Heat olive oil in a skillet. Sauté garlic for 1–2 minutes, then add mushrooms and cook until golden and tender.
3. Stir in cream, thyme, walnuts, salt, and pepper. Simmer for 2–3 minutes.
4. Toss penne with the sauce, adding reserved pasta water if needed. Sprinkle with Parmesan before serving.

The combination of creamy sauce, earthy mushrooms, and nutty walnuts makes this penne a comforting, flavorful vegetarian dish perfect for autumn evenings.

Sage and Pumpkin Seed Gnocchi

Soft gnocchi tossed in a fragrant brown butter sage sauce and sprinkled with crunchy pumpkin seeds makes this a fall-inspired, vegetarian pasta. Nutty, aromatic, and satisfying.

Ingredients:

• 1 lb potato gnocchi
• 4 tbsp unsalted butter
• 8 fresh sage leaves, chopped
• 1/4 cup pumpkin seeds, toasted
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (or vegan alternative)

Instructions:

1. Cook gnocchi in salted boiling water until they float; drain.
2. Melt butter in a skillet over medium heat until it begins to brown. Add sage and cook for 1–2 minutes.
3. Toss gnocchi in the brown butter and sage sauce. Season with salt and pepper.
4. Serve garnished with toasted pumpkin seeds and Parmesan cheese.

Sage and nutty pumpkin seeds elevate simple gnocchi into a rich, autumn-inspired pasta, perfect for a cozy vegetarian meal.