24 Flavorful Fall Veggie Pasta Recipes for Every Occasion

As the leaves turn golden and the air grows crisp, there’s nothing more comforting than a warm, hearty pasta dish.

Fall is the perfect season to celebrate the bounty of vegetables, from sweet butternut squash and pumpkin to earthy mushrooms and roasted root veggies.

Pasta is the ideal canvas to showcase these seasonal flavors, creating meals that are both satisfying and nutritious.

In this article, we’ve curated 24 fall veggie pasta recipes that will fill your kitchen with the aroma of autumn and delight your taste buds with cozy, colorful, and flavorful dishes.

Whether you’re looking for creamy comfort, roasted veggie goodness, or vibrant plant-based options, these recipes will make your fall dinners unforgettable.

24 Flavorful Fall Veggie Pasta Recipes for Every Occasion

Fall is a season of abundance, and these 24 veggie pasta recipes are a celebration of all the flavors that autumn has to offer.

From creamy pumpkin Alfredo to roasted root vegetable spaghetti, these dishes are perfect for cozy weeknight dinners, family gatherings, or special occasions.

Using seasonal vegetables not only enhances the flavor of your meals but also keeps your diet fresh, colorful, and healthy.

So grab your favorite pasta, pick up the best fall vegetables at your local market, and start cooking—you’ll discover that nothing says autumn quite like a warm, veggie-packed pasta on your plate.

Roasted Butternut Squash Pasta with Sage Brown Butter

This comforting fall pasta features tender roasted butternut squash tossed in a nutty sage brown butter sauce.

Sweet squash, crispy sage, and a hint of nutmeg make this a perfect cozy dinner for chilly evenings.

Ingredients:

• 12 oz fettuccine or tagliatelle
• 3 cups cubed butternut squash
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 tbsp unsalted butter
• 8 fresh sage leaves
• 1/4 tsp freshly grated nutmeg
• 1/4 cup grated Parmesan cheese (optional for topping)
• 2 tbsp toasted pine nuts (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25–30 minutes until tender and lightly caramelized.
2. Meanwhile, cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
3. In a large skillet over medium heat, melt the butter. Cook until it begins to foam and turn golden brown, about 3–4 minutes. Add sage leaves and cook until crisp.
4. Add roasted squash to the brown butter along with nutmeg, stirring to coat. Add cooked pasta and toss everything together. If needed, add reserved pasta water gradually to loosen the sauce.
5. Serve hot, sprinkled with Parmesan and toasted pine nuts if desired.

Rich, nutty, and slightly sweet, this roasted butternut squash pasta captures the essence of fall.

It’s simple yet elegant, making it perfect for both weeknight dinners and seasonal gatherings.

Autumn Harvest Vegetable Pasta with Creamy Garlic Sauce

A creamy, indulgent pasta packed with seasonal vegetables like Brussels sprouts, carrots, and mushrooms.

The garlicky cream sauce balances the earthy flavors and makes this dish irresistibly hearty.

Ingredients:

• 12 oz penne or rigatoni
• 2 tbsp olive oil
• 1 cup sliced carrots
• 1 cup halved Brussels sprouts
• 1 cup sliced cremini mushrooms
• Salt and pepper, to taste
• 4 cloves garlic, minced
• 1 cup heavy cream or oat cream for vegan option
• 1/2 cup vegetable broth
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 cup grated Parmesan or nutritional yeast
• Fresh parsley, chopped for garnish

Instructions:

1. Cook pasta according to package instructions, reserve 1/2 cup pasta water, and drain.
2. In a large skillet, heat olive oil over medium heat. Add carrots and Brussels sprouts, sauté for 5 minutes. Add mushrooms and cook until tender. Season with salt and pepper.
3. Stir in minced garlic and cook for another 1–2 minutes until fragrant.
4. Pour in cream and vegetable broth, bringing to a gentle simmer. Reduce heat and stir until slightly thickened. Add pasta and toss to coat, adding reserved pasta water if needed for consistency.
5. Sprinkle with Parmesan or nutritional yeast and garnish with fresh parsley.

This pasta dish is a celebration of fall’s colorful bounty, with a creamy, garlicky sauce that ties every vegetable together.

It’s comforting, satisfying, and packed with wholesome flavors.

Spaghetti with Roasted Pumpkin and Spinach

A vibrant and healthy fall pasta featuring roasted pumpkin, fresh spinach, and a touch of garlic and chili.

This dish is light but flavorful, perfect for a simple yet seasonal dinner.

Ingredients:

• 12 oz spaghetti
• 3 cups diced pumpkin
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 2 cups fresh baby spinach
• 1/4 cup grated Pecorino Romano or vegan alternative
• 2 tbsp toasted pumpkin seeds (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. Cook spaghetti according to package instructions. Reserve 1/2 cup pasta water, then drain.
3. In a large skillet, heat 1 tbsp olive oil over medium heat. Sauté garlic and red pepper flakes for 1–2 minutes until fragrant.
4. Add roasted pumpkin and spinach, stirring until spinach wilts. Add cooked spaghetti and toss to combine, adding reserved pasta water to create a light sauce.
5. Serve with Pecorino Romano and sprinkle with toasted pumpkin seeds if desired.

Bright, wholesome, and packed with seasonal flavors, this roasted pumpkin and spinach pasta is perfect for a light fall dinner that still feels indulgent.

Creamy Sweet Potato and Kale Pasta

This pasta combines the natural sweetness of roasted sweet potatoes with the earthy bite of sautéed kale.

Tossed in a creamy garlic sauce, it’s a nutrient-packed, comforting fall dish.

Ingredients:

• 12 oz farfalle or penne
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 bunch kale, stems removed and roughly chopped
• 3 cloves garlic, minced
• 1 cup heavy cream or coconut cream for vegan version
• 1/4 tsp smoked paprika
• 1/4 cup grated Parmesan or vegan alternative
• 2 tbsp toasted walnuts (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly browned.
2. Cook pasta according to package instructions, reserving 1/2 cup pasta water. Drain and set aside.
3. In a large skillet, heat 1 tbsp olive oil over medium heat. Sauté garlic for 1–2 minutes until fragrant. Add kale and cook until wilted.
4. Add roasted sweet potatoes, cooked pasta, cream, and smoked paprika. Toss to combine, adding reserved pasta water to reach desired sauce consistency.
5. Serve with grated Parmesan and sprinkle with toasted walnuts if desired.

This sweet potato and kale pasta is hearty, creamy, and filled with autumn flavors.

The combination of sweet, savory, and nutty notes makes it a satisfying seasonal meal.

Autumn Roasted Veggie Pesto Pasta

A colorful pasta featuring roasted seasonal vegetables tossed with a bright basil-pumpkin seed pesto.

This dish is fresh, vibrant, and perfect for fall entertaining.

Ingredients:

• 12 oz spaghetti or linguine
• 1 small zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup fresh basil leaves
• 1/4 cup pumpkin seeds
• 1/4 cup olive oil
• 1 clove garlic
• 1/4 cup grated Parmesan or nutritional yeast

Instructions:

1. Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Roast for 20 minutes until tender and lightly charred.
2. Meanwhile, cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
3. In a blender or food processor, combine basil, pumpkin seeds, garlic, olive oil, and Parmesan. Blend until smooth, adding a little pasta water if needed to thin.
4. Toss roasted vegetables and pasta with the pesto until evenly coated. Adjust seasoning as needed.
5. Serve warm, garnished with extra pumpkin seeds or Parmesan if desired.

This roasted veggie pesto pasta is fresh, vibrant, and packed with fall colors and flavors.

The nutty pumpkin seed pesto adds a seasonal twist that makes it unforgettable.

Roasted Cauliflower and Mushroom Tagliatelle

Tender roasted cauliflower and earthy mushrooms tossed with tagliatelle in a garlic and white wine sauce.

This pasta is warm, hearty, and perfect for a cozy fall evening.

Ingredients:

• 12 oz tagliatelle
• 2 cups cauliflower florets
• 1 cup sliced cremini mushrooms
• 3 tbsp olive oil
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1/2 cup dry white wine or vegetable broth
• 1/2 cup heavy cream or cashew cream for vegan version
• 1/4 cup grated Parmesan or vegan alternative
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets and mushrooms with 2 tbsp olive oil, salt, and pepper. Roast for 25 minutes until golden and tender.
2. Cook tagliatelle according to package instructions, reserving 1/2 cup pasta water. Drain and set aside.
3. In a large skillet, heat remaining olive oil over medium heat. Sauté garlic for 1–2 minutes. Deglaze with white wine or broth, letting it simmer for 2–3 minutes.
4. Stir in roasted vegetables and cream, then add cooked pasta. Toss to combine, adding reserved pasta water for desired sauce consistency.
5. Serve warm, garnished with Parmesan and fresh thyme.

The combination of roasted cauliflower and mushrooms creates a rich, earthy pasta perfect for fall.

The light wine and garlic sauce complements the vegetables beautifully, making this a cozy and sophisticated dish.

Roasted Acorn Squash and Spinach Pasta

This pasta highlights the nutty sweetness of roasted acorn squash paired with fresh spinach and a light garlic olive oil sauce.

It’s simple, flavorful, and perfect for a seasonal weeknight dinner.

Ingredients:

• 12 oz penne or rigatoni
• 1 small acorn squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 cups fresh spinach
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan or vegan alternative

Instructions:

1. Preheat oven to 400°F (200°C). Toss acorn squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook pasta according to package directions. Reserve 1/2 cup pasta water and drain.
3. In a large skillet, heat 1 tbsp olive oil. Sauté garlic and red pepper flakes for 1–2 minutes. Add spinach and cook until wilted.
4. Toss roasted squash and pasta with the garlic-spinach mixture, adding reserved pasta water if needed.
5. Serve with grated Parmesan on top.

This dish combines the natural sweetness of acorn squash with fresh greens for a colorful, comforting fall pasta.

Roasted Carrot and Thyme Fettuccine

Tender roasted carrots tossed with fettuccine and a subtle thyme cream sauce create a fragrant, earthy dish perfect for fall.

Ingredients:

• 12 oz fettuccine
• 3 large carrots, sliced into thin strips
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 cup heavy cream or cashew cream for vegan version
• 1/4 cup grated Parmesan or vegan alternative

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrot strips with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Cook fettuccine according to package instructions, reserving 1/2 cup pasta water. Drain and set aside.
3. In a skillet, sauté garlic and thyme in 1 tbsp olive oil for 1–2 minutes. Stir in cream and let simmer for 3–4 minutes.
4. Toss pasta and roasted carrots with the cream sauce, adding pasta water to loosen sauce if needed.
5. Serve with Parmesan sprinkled on top.

The subtle sweetness of roasted carrots with fragrant thyme in a creamy sauce makes this fettuccine a delightful fall meal.

Butternut Squash and Sage Penne

A classic fall combination of roasted butternut squash and crispy sage leaves tossed with penne pasta in a buttery sauce.

Ingredients:

• 12 oz penne
• 3 cups cubed butternut squash
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 tbsp unsalted butter
• 8 fresh sage leaves
• 1/4 tsp nutmeg
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until caramelized.
2. Cook penne according to package instructions, reserving 1/2 cup pasta water.
3. Melt butter in a skillet over medium heat until golden brown. Add sage leaves and fry until crisp.
4. Toss roasted squash and pasta with sage butter. Add pasta water if needed.
5. Top with Parmesan before serving.

Sweet roasted squash, nutty brown butter, and crispy sage create a comforting, classic fall pasta dish.

Roasted Root Vegetable Spaghetti

A medley of roasted fall root vegetables like parsnips, carrots, and beets tossed with spaghetti in a garlic herb olive oil sauce.

Ingredients:

• 12 oz spaghetti
• 1 cup diced parsnips
• 1 cup diced carrots
• 1 cup diced golden beets
• 3 tbsp olive oil
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• 1/4 cup grated Parmesan or vegan alternative

Instructions:

1. Preheat oven to 425°F (220°C). Toss root vegetables with olive oil, salt, pepper, and rosemary. Roast for 25–30 minutes until tender.
2. Cook spaghetti according to package directions. Reserve 1/2 cup pasta water.
3. Sauté garlic in 1 tbsp olive oil for 1–2 minutes, then toss with roasted vegetables and pasta. Add pasta water to loosen sauce if needed.
4. Serve hot with Parmesan sprinkled on top.

Earthy and vibrant, this roasted root vegetable spaghetti showcases the best flavors of fall in a simple yet elegant pasta.

Pumpkin Alfredo Pasta

A creamy pumpkin-based Alfredo sauce elevates simple pasta into a luscious, cozy fall dish.

Ingredients:

• 12 oz fettuccine
• 1 cup pumpkin puree
• 2 tbsp butter or olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream or coconut cream
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• 1/4 cup grated Parmesan or nutritional yeast
• Fresh sage for garnish

Instructions:

1. Cook fettuccine according to package instructions. Reserve 1/2 cup pasta water and drain.
2. In a skillet, melt butter or heat olive oil over medium heat. Sauté garlic for 1–2 minutes.
3. Stir in pumpkin puree, cream, nutmeg, salt, and pepper. Cook for 3–4 minutes until sauce is smooth and warm.
4. Toss pasta in the pumpkin sauce, adding reserved pasta water if needed for consistency.
5. Serve garnished with Parmesan and fresh sage.

This creamy pumpkin Alfredo pasta is a comforting fall indulgence that is rich, flavorful, and perfect for cozy nights.

Autumn Veggie Pappardelle with Mushrooms and Kale

Wide pappardelle noodles tossed with sautéed mushrooms, kale, and a light garlic wine sauce make a hearty, fall-inspired pasta dish.

Ingredients:

• 12 oz pappardelle
• 2 cups sliced mushrooms
• 2 cups chopped kale
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup white wine or vegetable broth
• Salt and pepper, to taste
• 1/4 cup grated Parmesan or vegan alternative

Instructions:

1. Cook pappardelle according to package instructions, reserving 1/2 cup pasta water.
2. Heat olive oil in a skillet over medium heat. Sauté garlic for 1–2 minutes, then add mushrooms and cook until golden.
3. Add kale and cook until wilted. Pour in white wine or broth and simmer for 2–3 minutes.
4. Toss pasta with vegetables, adding pasta water to loosen the sauce if needed.
5. Serve with grated Parmesan on top.

This pappardelle with mushrooms and kale is hearty, flavorful, and captures the best of autumn produce in a simple, satisfying pasta.

Roasted Cauliflower and Garlic Spaghetti

Tender roasted cauliflower tossed with spaghetti in a garlic and olive oil sauce, finished with a sprinkle of chili flakes and Parmesan.

A simple, comforting fall pasta.

Ingredients:

• 12 oz spaghetti
• 1 medium cauliflower, cut into florets
• 3 tbsp olive oil
• Salt and pepper, to taste
• 4 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan or vegan alternative
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with 2 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until golden.
2. Cook spaghetti according to package directions, reserving 1/2 cup pasta water.
3. In a large skillet, heat remaining olive oil over medium heat. Sauté garlic and red pepper flakes for 1–2 minutes until fragrant.
4. Add roasted cauliflower and pasta, tossing to combine. Add reserved pasta water to loosen sauce if needed.
5. Serve with Parmesan and fresh parsley.

This roasted cauliflower spaghetti is simple yet flavorful, combining crispy roasted veggies with garlic for a cozy fall dinner.

Sweet Potato and Spinach Linguine

Creamy roasted sweet potatoes with sautéed spinach and a touch of nutmeg make this linguine rich, colorful, and perfect for autumn.

Ingredients:

• 12 oz linguine
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 cups fresh spinach
• 3 cloves garlic, minced
• 1/2 cup heavy cream or coconut cream
• 1/4 tsp nutmeg
• 1/4 cup grated Parmesan or vegan alternative

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook linguine according to package instructions, reserving 1/2 cup pasta water.
3. Sauté garlic in a skillet over medium heat for 1–2 minutes, then add spinach and cook until wilted.
4. Stir in roasted sweet potatoes, cream, and nutmeg. Toss with pasta, adding pasta water to achieve desired sauce consistency.
5. Serve with Parmesan on top.

The sweetness of roasted sweet potatoes with garlicky spinach makes this pasta comforting, creamy, and perfect for a cozy fall night.

Roasted Pumpkin and Mushroom Orecchiette

Tender orecchiette pasta with roasted pumpkin, sautéed mushrooms, and fresh thyme in a light olive oil sauce. A hearty, earthy fall meal.

Ingredients:

• 12 oz orecchiette
• 2 cups diced pumpkin
• 1 cup sliced cremini mushrooms
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp fresh thyme leaves
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan or vegan alternative

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin with 2 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook orecchiette according to package instructions, reserving 1/2 cup pasta water.
3. Heat remaining olive oil in a skillet, sauté garlic and mushrooms until tender. Add roasted pumpkin and thyme.
4. Toss with cooked pasta, adding reserved pasta water to loosen sauce if needed.
5. Serve with grated Parmesan.

The combination of roasted pumpkin and mushrooms creates a rich, earthy flavor perfect for fall evenings.

Autumn Veggie Mac and Cheese

A fall twist on classic mac and cheese with roasted butternut squash, Brussels sprouts, and a creamy, cheesy sauce.

Ingredients:

• 12 oz elbow macaroni
• 2 cups cubed butternut squash
• 1 cup halved Brussels sprouts
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp butter or vegan butter
• 2 tbsp flour
• 1 1/2 cups milk or plant-based milk
• 1 cup shredded cheddar or vegan cheddar
• 1/4 tsp nutmeg

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook macaroni according to package instructions.
3. In a saucepan, melt butter over medium heat. Stir in flour and cook 1 minute. Slowly whisk in milk, cook until thickened. Stir in cheese and nutmeg.
4. Combine cooked pasta, roasted vegetables, and cheese sauce.
5. Serve hot or bake at 375°F (190°C) for 10 minutes for a baked version.

This autumn veggie mac and cheese is creamy, cheesy, and packed with seasonal vegetables for a comforting fall dinner.

Spaghetti with Roasted Red Pepper and Kale

A vibrant pasta with roasted red peppers, sautéed kale, garlic, and a light olive oil sauce. Full of flavor and color for fall.

Ingredients:

• 12 oz spaghetti
• 2 red bell peppers, sliced
• 2 cups chopped kale
• 3 tbsp olive oil
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1/4 cup grated Parmesan or vegan alternative

Instructions:

1. Preheat oven to 425°F (220°C). Toss bell peppers with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Cook spaghetti according to package instructions, reserving 1/2 cup pasta water.
3. Sauté garlic and kale in remaining olive oil until kale wilts.
4. Toss pasta with roasted peppers and kale, adding pasta water to loosen sauce if needed.
5. Serve with Parmesan.

This pasta is fresh, colorful, and bursting with fall flavors, combining roasted sweetness with garlicky greens.

Creamy Roasted Cauliflower and Spinach Penne

Roasted cauliflower and fresh spinach in a creamy garlic sauce make this penne pasta both comforting and full of seasonal flavor.

Ingredients:

• 12 oz penne
• 2 cups cauliflower florets
• 2 cups fresh spinach
• 3 tbsp olive oil
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1 cup cream or plant-based cream
• 1/4 tsp nutmeg
• 1/4 cup grated Parmesan or vegan alternative

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower with 2 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until golden.
2. Cook penne according to package instructions, reserving 1/2 cup pasta water.
3. Sauté garlic in remaining olive oil until fragrant, then add spinach until wilted.
4. Stir in roasted cauliflower and cream, tossing with penne. Add reserved pasta water for desired sauce consistency.
5. Serve with Parmesan on top.

This creamy penne with roasted cauliflower and spinach is a comforting fall pasta with layers of flavor and rich, seasonal goodness.

Roasted Fennel and Tomato Penne

Sweet roasted fennel combined with juicy tomatoes creates a fragrant, flavorful pasta perfect for crisp autumn evenings.

Ingredients:

• 12 oz penne
• 2 bulbs fennel, thinly sliced
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan or vegan alternative
• Fresh basil for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel with 2 tbsp olive oil, salt, and pepper. Roast for 25 minutes. Add cherry tomatoes for the last 10 minutes.
2. Cook penne according to package directions, reserving 1/2 cup pasta water.
3. Sauté garlic and red pepper flakes in remaining olive oil until fragrant. Toss with roasted fennel and tomatoes.
4. Combine with cooked pasta, adding reserved pasta water to reach desired sauce consistency.
5. Serve with Parmesan and fresh basil.

The natural sweetness of roasted fennel and the acidity of tomatoes balance beautifully, making this pasta bright and comforting.

Butternut Squash and Sage Ravioli

Store-bought or homemade ravioli filled with butternut squash tossed in a sage brown butter sauce. Rich, nutty, and full of fall flavor.

Ingredients:

• 12 oz butternut squash ravioli
• 4 tbsp unsalted butter
• 8 fresh sage leaves
• Salt and pepper, to taste
• 1/4 tsp nutmeg
• 2 tbsp toasted walnuts (optional)

Instructions:

1. Cook ravioli according to package instructions. Drain and set aside.
2. In a skillet, melt butter over medium heat until it turns golden brown. Add sage leaves and fry until crisp.
3. Toss cooked ravioli in brown butter and sage, seasoning with salt, pepper, and nutmeg.
4. Sprinkle with toasted walnuts if desired.
5. Serve immediately.

This dish is a luxurious, aromatic fall pasta with nutty brown butter, sweet squash, and crisp sage that delights every sense.

Roasted Root Vegetable Lasagna

Layers of roasted carrots, parsnips, and beets with ricotta and mozzarella create a hearty, autumn-inspired lasagna.

Ingredients:

• 9–12 lasagna noodles
• 2 cups diced carrots
• 2 cups diced parsnips
• 1 cup diced beets
• 3 tbsp olive oil
• Salt and pepper, to taste
• 2 cups ricotta or vegan ricotta
• 2 cups shredded mozzarella or vegan alternative
• 1 tsp thyme
• 1/4 tsp nutmeg

Instructions:

1. Preheat oven to 400°F (200°C). Toss root vegetables with olive oil, salt, and pepper. Roast for 25–30 minutes.
2. Cook lasagna noodles according to package instructions.
3. In a baking dish, layer noodles, roasted vegetables, ricotta, mozzarella, and a sprinkle of thyme and nutmeg. Repeat layers.
4. Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.
5. Let cool 5 minutes before serving.

This roasted root vegetable lasagna is comforting, colorful, and perfect for a cozy fall dinner.

Spaghetti with Roasted Delicata Squash

Sweet and tender roasted delicata squash paired with spaghetti in a light olive oil and garlic sauce. Simple, fresh, and full of fall flavor.

Ingredients:

• 12 oz spaghetti
• 2 small delicata squash, seeded and sliced
• 3 tbsp olive oil
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1/4 cup grated Parmesan or vegan alternative
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash slices with 2 tbsp olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. Cook spaghetti according to package directions, reserving 1/2 cup pasta water.
3. Sauté garlic and red pepper flakes in remaining olive oil for 1–2 minutes. Toss with roasted squash and pasta, adding reserved pasta water to loosen sauce if needed.
4. Serve with Parmesan and parsley.

Delicata squash adds a natural sweetness to this simple pasta, making it a light but flavorful fall dish.

Roasted Brussels Sprouts and Bacon Pasta

Crispy roasted Brussels sprouts paired with smoky bacon and a touch of garlic over pasta. A savory, autumnal combination.

Ingredients:

• 12 oz pasta (penne or farfalle)
• 2 cups halved Brussels sprouts
• 4 slices bacon, chopped (or smoked tempeh for vegan option)
• 3 tbsp olive oil
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan or vegan alternative

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until crispy.
2. Cook pasta according to package directions, reserving 1/2 cup pasta water.
3. In a skillet, cook bacon until crispy. Remove and sauté garlic in bacon fat for 1–2 minutes.
4. Toss pasta with roasted Brussels sprouts, bacon, and garlic, adding reserved pasta water if needed.
5. Serve with Parmesan.

The combination of crispy sprouts and smoky bacon creates a deeply satisfying, flavorful fall pasta dish.

Mushroom, Spinach, and Walnut Pappardelle

Earthy mushrooms, tender spinach, and crunchy walnuts tossed with wide pappardelle noodles in a light garlic and olive oil sauce.

Ingredients:

• 12 oz pappardelle
• 2 cups sliced mushrooms
• 2 cups fresh spinach
• 1/3 cup toasted walnuts
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 1/4 cup grated Parmesan or vegan alternative

Instructions:

1. Cook pappardelle according to package instructions, reserving 1/2 cup pasta water.
2. Sauté garlic in olive oil for 1–2 minutes. Add mushrooms and cook until tender.
3. Add spinach and cook until wilted. Toss with pasta and walnuts, adding reserved pasta water to loosen sauce.
4. Serve with Parmesan.

This pasta combines earthy mushrooms, fresh spinach, and nutty walnuts for a satisfying and seasonal fall meal.