Get ready to fall head over heels for these flavorful fall pasta recipes!
When the weather turns brisk, comforting pasta meals are back on the table.
And there’s no better way to fix them up than with seasonal ingredients.
I’m talking butternut squash with brown butter sage, Brussels sprouts with smoked sausage, and mushrooms with parmesan cheese.
As for the pasta, you’ll find forks full of linguine, gooey mac and cheese, and layered lasagnas galore!
Not only are these packed full of seasonal flavors, but most are very easy to make.
They’re perfect for busy weeknights or lazy weekends.
Whether you want creamy pumpkin Alfredo or a hearty autumn dinner, these fall pasta recipes will lure everyone to the table.
This is quite possibly the best fall pasta I’ve ever had. Don’t believe me? Take a bite.
It smothers al dente noodles with sage brown butter and a ricotta butternut squash sauce that’s full of roasted garlic.
If that weren’t luxurious enough, gouda, parmesan, and prosciutto get added to the mix. It’s impossible to resist.
Here’s a festive fall lasagna to keep the family fed all season long.
It’s oozing with layers upon layers of tender lasagna sheets, cheesy spinach, and creamy butternut squash puree.
To cut down on some of the prep, use no-boil lasagna sheets and store-bought butternut squash puree.
Pumpkin lovers will gobble up these heavenly ravioli!
Each pillowy pocket has a sweet and nutty pumpkin puree trapped inside.
For that kind of filling, only a brown butter sauce will do.
And this one adds more texture with crunchy pecans, too.
Many pasta dishes focus on sauces and cheese. However, this one highlights a few seasonal offerings.
It’s a hearty blend of roasted squash, Brussels sprouts, smoked sausage, and bowtie pasta.
Wholesome and well-balanced, it has an abundance of nutrients your body needs with the flavors you desire.
Don’t deny it, I know the kid in you loves Hamburger Helper!
So share the nostalgia and whip this up for your little tykes.
Savory ground beef, tomato paste, beef broth, and mac and cheese come together for one super comforting dish.
And guess what? It’s all made from scratch!
It’s remarkably easy and ready in 30 minutes.
You start by sauteing mushrooms and leeks with garlic and shallots. Next, add water, seasonings, and pasta, then boil.
All you have to do when it’s ready is add the cheese!
Choose any pasta shape you like and while you’re at it, add a glug of white wine to the sauce.
It makes this creamy dish that much more extravagant.
Meet your new fall favorite for Meatless Monday!
This vegan masterpiece has layers of pumpkin, beets, tofu, and spinach sandwiched between tender lasagna sheets.
To make matters even more enticing, it also doubles down on the squash with a pumpkin red sauce.
It all gets topped off with bechamel sauce.
It also has a crumbly tofu and breadcrumb topping!
Did you get your hands on some gorgeous chanterelles? Then you have to make this exquisite pasta!
I love the texture of the ruffled pasta and the abundance of chanterelles.
I also love this pasta nixes the overbearing sauce to let the flavors of the mushrooms shine.
Just add some pine nuts, parmesan, chives, and a pinch of red pepper chili flakes.
It’s like treating yourself at a super fancy restaurant, but you can whip it up at home in just 30 minutes.
Comforting and decadent, pumpkin roll-ups are hearty enough for family dinners and elegant enough for the holidays.
Cook the lasagna sheets so they’re tender and pliable.
Then, you can smear on the ricotta pumpkin filling and roll them up.
But don’t just stop there. The creamy bechamel sauce and hints of crispy sage are the perfect touch!
If you want creamy pasta that’s not terribly heavy, this seasonal orecchiette is right up your alley.
The buttery parmesan sauce has a hint of lemon, a pinch of thyme, and a splash of white wine.
Choose broth for a lighter version or use milk for a creamier base.
It has just the right amount of creaminess so you can still taste the roasted squash and broccolini.
Rich, meaty, and creamy, this sausage pasta is a tantalizing one-pot dinner.
You know what that means, don’t you? Cleanup is a breeze!
You cook the pasta, saute the veggies, brown the sausage, pour in the cream, and add the cooked pasta back into one big pot.
It’s a very hearty dinner that takes only 35 minutes.
This is great because some of us are simply too hungry to wait!
This nutritious fall pasta is a great option for a light dinner.
Spinach fettuccine sneaks in extra greens, which is something we could all probably use a little more of.
To keep it healthy yet tasty, the pasta gets tossed with a fresh saute of kale, fennel, garlic, and onions.
All it’s missing now is lemon juice and parmesan cheese.
Thanks to all the seasonal ingredients, this vegetarian pasta is overflowing with a ton of flavors and textures.
It has sweet butternut squash, earthy sprouts, creamy goat cheese, toasted pine nuts, tender spinach, and fresh parsley.
All of that gets tossed with a zippy and garlicky complementary sauce.
And yes, there’s pasta in there, too!
The rotini tendrils are a great shape to capture all those flavors. It also adds another layer of texture to the dish.
I have a very good hunch you’ll be making this penne pasta dinner a lot.
Goat cheese and butternut squash are already a fantastic pairing.
Toss penne, sage, garlic, and buttery pecan breadcrumbs into the mixture and it’s perfect!
From special occasions to busy work nights, this 35-minute dinner will keep you fed all season long.
I’ll let you in on a little secret, butternut squash puree makes an incredible sauce!
The sweetness of the squash paired with heavy cream, butter, and garlic is extraordinary.
It’s different from your typical creamy sauces like Alfredo, and it’s seasonal, too.
Coat linguine with it, then add sauteed sage and parmesan.
While you’re at it, add bits of bacon because why not?!
It adds a salty and smoky element that goes killer with the sauce.
Eating vegetarian is so easy when you’ve got pasta dishes like this.
It takes classic Alfredo sauce and gives it a fall twist.
The sage brown butter has a ton of depth and flavor. It’s garlicky, aromatic, creamy, cheesy, nutty, and packed with pumpkin.
There’s no need for any add-ins here. Just the pumpkin Alfredo sauce and fettuccine will do.
It looks elegant, tastes sensational, and it’s a quick meal, too.
How does one not eat this every night? I mean, just look at this cheesy gluten-free bake!
A butternut squash sauce smothers a casserole dish’s worth of macaroni.
It even has the picture-perfect bubbly cheese crust from baking.
This is a fantastic way to sneak more nutrients onto your kids’ plates.
Although, I fully admit I’ll find any excuse to make it. It’s just too insanely tasty not to!
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