My top 14 Pasta Recipes For Fall

There’s no better way to embrace the cozy vibes of fall than with a warm bowl of pasta.

Fall pasta dishes not only satisfy our hunger but also celebrate the rich, earthy flavors of the season.

From the nutty taste of roasted squash to the aromatic sage and creamy sauces, these pasta dishes are designed to warm you from the inside out.

Whether you’re looking for a quick weeknight dinner or a show-stopping dish for a family gathering, these fall-inspired pasta recipes are sure to become your go-to favorites this season. So grab a fork and get ready to twirl into the delicious world of fall pasta dishes!

The 14 Best pasta recipes for fall and recipes

1. Pumpkin Ravioli

I love pumpkin ravioli. The combination of pillowy pasta stuffed with spiced pumpkin puree in a buttery sage sauce is really comforting and satisfying.

I hadn’t noticed the combined sweet and savory elements until that first bite – more than 10 years ago – but ever since I’ve described it as ‘perfectly autumnal pasta’. 

Ingredients

2 cups all-purpose flour
2 large eggs
1 cup pumpkin puree
1/4 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons unsalted butter
6-8 fresh sage leaves
2 cloves garlic, minced

Instructions

1. Mix the flour and eggs in a big bowl, and beat. You’re looking for a homogeneous dough: when almost finished, pour the remaining 2 tbsp of flour onto the surface of the dough and knead by hand until smooth, for about 10 minutes. Cover with plastic wrap and rest for about 30 minutes.

2. In another bowl, combine the pumpkin puree, Parmesan, nutmeg, salt and black pepper in a mixing bowl and let it rest. This is the filling for the ravioli.

3. Roll the dough out to a 1/16-inch-thick sheet on a well-floured surface, then cut into 2 inch squares with a knife or ravioli cutter.

4. Put a small spoonful of the filling on half the squares, brush the edges with water and put another square on top, pressing the edges together with a fork.

4. Put a small blob of the filling on half the squares, brush the edges with water and put another square on top, pressing the edges together with a fork.

5. Set a large pot of salted water to boil. Blanch the ravioli in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

6. In a pan, melt the butter at a medium temperature and add the sage leaves and garlic. Cook until the butter is golden brown and the sage leaves are crisp. Serve with the sage butter drizzled over the ravioli.

2. Butternut Squash Lasagna

I love making butternut squash lasagnas because I love comfort food. A rich layering of roasted butternut squash, savoury pasta, and melty cheese seep through the dish like a warm comforting hug.

What a great way to warm up the night. And a healthy twist on the ultimate lasagna.

My friends and family always compliment my lasagnas. I try to have at least one in my recipe collection.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 9 lasagna noodles
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 2 cups marinara sauce
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk

Instructions

1. Preheat the oven to 400°F (200°C). Put the cubed butternut squash into a baking dish; toss with olive oil, a pinch each of salt and pepper, and a generous grating of nutmeg. Evenly space the cubes in the baking dish, then roast until tender, about 25 to 30 minutes.

2. Cook lasagna noodles according to package instructions. Drain and set aside.

3. Make béchamel sauce: Over medium heat, melt butter in a sauce pan. Add garlic and cook until fragrant. Whisk in flour and cook for 2 minutes. Stir in half of the milk, whisking until smooth, then add the rest of the milk, whisking constantly, until thickened. Add salt and pepper to taste, and the chopped sage. 4) Combine the ricotta cheese, half the mozzarella, half the Parmesan, and chopped spinach in a bowl and blend.

5. Make the lasagna: Spoon a thin layer of marinara sauce into a 9×13-inch baking dish, then layer on 3 lasagne noodles, the roasted butternut squash, a third of the ricotta-spinach mixture, a layer of béchamel sauce and a generous sprinkling of mozzarella and Parmesan. Repeat with two more layers of sauce, noodles, butternut squash, ricotta-spinach mixture, béchamel and cheese, ending with a layer of cheese on top.

6. Cover and cook for 30 minutes, then uncover and cook an additional 15 minutes until the top is golden and bubbly. Allow to rest for 10 minutes before serving.

3. Mushroom and Sage Fettuccine

I love the rich earthy tastes of the mushrooms, and the sweet aromatic notes of the sage, they dance across my palate.

This is a superb fettucini of both those ingredients and I hope any lovers of the gourmet pasta versions will like it.

Must be one of my most favourite quick and easy meals to make to either impress or just sit in and enjoy on your own.

Ingredients

• 12 oz fettuccine pasta
• 2 tbsp olive oil
• 1 tbsp butter
• 3 cups mixed mushrooms (e.g., cremini, shiitake, oyster), sliced
• 3 cloves garlic, minced
• 1 tbsp fresh sage, finely chopped
• 1/2 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh sage leaves, for garnish (optional)

Instructions

1. Place the fettuccine in boiling, salted water and cook until al dente (according to package directions). Drain and set aside.

2. Meanwhile, in a large skillet, heat olive oil and butter. Add the sliced mushrooms. Cook until brown and tender – about 5-7 minutes.

3. Add garlic and chopped sage to the skillet, cook another 1-2 minutes until fragrant.

4. Stir in the vegetable stock and the heavy cream and cook for 5 minutes, until slightly thickened.

5. Toss the cooked fettuccine with the skillet of mushroom sauce. Toss with some grated Parmesan cheese, and season it with some sea salt and freshly ground black pepper.

6. Serve immediately, garnished with fresh sage leaves if desired. Enjoy!

4. Sweet Potato Gnocchi

I just love the earthy, homely sweet flavour of this sweet treat, which is a comforting twist on a classic Italian classic.

Not only does the sweet potato provide natural sweetness but its orange hue adds a burst of color, making it a unique homage to what I consider a gourmet food.

I’m so excited for you to try it.

Ingredients

• 2 large sweet potatoes, baked and mashed
• 1 cup ricotta cheese
• 1/2 cup finely grated Parmesan cheese
• 1 egg, beaten
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 2 cups all-purpose flour (plus extra for dusting)
• Butter (for sautéing)
• Fresh sage leaves (optional, for garnish)

Instructions

1. In the bowl of a food processor, add the sweet potatoes, ricotta cheese, Parmesan cheese, beaten egg, nutmeg and salt. Pulse.

2. Work in the flour gradually, stirring until you get a soft dough. It should be lightly sticky and still malleable; if it’s too sticky, sprinkle in a little more.

3. Pile the dough onto a floured surface, and divide it into 4 portions. Roll each piece into a thin rope, about 1/2 inch thick, cut the ropes into 1-inch pieces.

4. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they begin to float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

5. In a large skillet, melt the butter over medium heat. Add the gnocchi and sauté until golden brown, about 2-3 minutes. Toss in a few sage leaves, if you’d like.

6. Serve immediately, garnished with extra Parmesan cheese and more sage if desired.

5. Chestnut Pappardelle

I love the rich, earthy flavour of this pasta. Alone with a good sauce it makes a satisfying meal, but my favorite part is pairing it with everything from bolognese to mac ‘n’ cheese – it’s so wonderfully dense and a little sweet, adding a richer flavor to those dishes.

Ingredients

• 2 cups chestnut flour
• 1 cup all-purpose flour
• 4 large eggs
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• Flour for dusting
• 2 tablespoons butter
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper to taste
• Fresh herbs (such as sage or thyme) for garnish

Instructions

1. In a large bowl, combine chestnut flour, all-purpose flour, and salt. Mix well.

2. In the centre, make a cleft for the eggs and olive oil and knead them into the flour, bringing in part of the flour at a time until the touch of the dough becomes consistent.

3. Work the dough on a floured board for about 10 minutes until smooth and elastic. Wrap in plastic wrap and rest 30 minutes.

4. Flatten to 1/8-inch thickness and cut into wide strips (pappardelle). Dust with flour to prevent sticking.

5. Boil the pappardelle in plenty of salted water for 3-4 minutes or until al dente. Drain, keeping some cooking water to hand.

6. In a large pan, melt the butter on a medium heat. Add the cooked pappardelle and toss to coat. Add some of the reserved cooking water if needed. Sprinkle with Parmesan cheese, salt and pepper. Garnish with fresh herbs before serving.

6. Wild Mushroom Tagliatelle

I love the taste of this dish, with its savory, earthy flavors. The wild mushrooms mix so well with the tagliatelle and reduce into a rich, creamy sauce.

I always think of this as comfort food. It’s a decadent, delicious way to indulge myself when I want a touch of gourmet without having to leave the house.

Ingredients

• • 12 oz (340 g) tagliatelle pasta
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 lb (450 g) mixed wild mushrooms (such as chanterelles, porcini, shiitake), cleaned and sliced.
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme leaves

Instructions

1. Boil the tagliatelle until al dente to cook, drain and reserve it.

2. Heat the olive oil and butter in a large skillet over medium heat. Add in the garlic and shallot, sauté until fragrant and soft, 2-3 minutes.

3. Add the sliced wild mushrooms to the skillet and cook, stirring from time to time until they are soft and have given up most of their moisture, about 5-7 minutes.

4. Add the white wine, letting it reduce by about two-thirds, about 2-3 minutes, then add the heavy cream and gently warm to a simmer.

5. Reduce the heat to low and stir in the grated Parmesan until it is melted and the sauce is thickened. Season with salt and freshly ground black pepper.

6. Drain the tagliatelle, add it to the mushroom sauce and toss well. Transfer to a platter and sprinkle with the chopped parsley and thyme. Bon appétit! Wild Mushroom Tagliatelle

7. Spinach and Ricotta Cannelloni

Looking for something indulgent and comforting? Here is my all-time favorite comfort food.

I love the richness of the creamy ricotta mixed with the earthiness of the spinach. When I want a special, comforting and rich meal, this classic Italian comfort food is my number one simple, vegetarian dish.

It’s a family dish, mine to share. Each mouthful is a party in my mouth.

Ingredients

• 12 cannelloni tubes
• 1 lb fresh spinach, washed and chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 clove garlic, minced

Instructions

1. Heat your oven to 375°F (190°C). Coat a large baking dish with a bit of olive oil.

2. In a large pan over a medium heat, heat olive oil and cook the minced garlic, until fragrant. Add the chopped spinach and cook until wilted. Turn off the heat, drain the excess liquid and let cool slightly.

3. Blend the cooked spinach, ricotta, Parmesan cheese, beaten egg, nutmeg, salt and pepper in a large bowl.

4. Stuff each cannelloni tube with the spinach and ricotta mixture, using a piping bag or small spoon, then lay seam side down in the baking dish.

5. Spoon the marinara over the stuffed cannelloni. Sprinkle with shredded mozzarella.

6. Cover with aluminium foil and put in the oven for 25 minutes. Remove the aluminium foil and put in the oven for another 10-15 minutes, until cheese is bubbly and brown. Serve hot.

8. Roasted Beetroot Fusilli

I just love those roasted beetroot flavors with the earthiness of fusilli pasta. The color always impresses me and it’s the sweetness that really makes it work for me.

It’s a really nice way to have a healthy meal and it’s always a winner with whatever I make it with. 

Two worlds colliding and they really hit it off nicely!

Ingredients

• 3 medium-sized beetroots, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 300g fusilli pasta
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup pine nuts, toasted
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh dill, chopped
• Juice of 1 lemon

Instructions:

1. Heat the oven to 400°F (200°C). Toss the diced beetroots in olive oil, salt and pepper, then spread on a baking sheet and cook for 25-30 minutes, or until tender.

2. Roast the beetroots while the pasta is cooking: cut up the beets into bite-size cubes and drizzle them with olive oil in a roasting tray in the oven. Cook the fusilli pasta in plenty of well-salted boiling water until al dente . Drain.

3. Heat a tablespoon of olive oil in a large saucepan over medium heat. Add the red onion and garlic, then sauté until soft and translucent.

4. Put the roasted beetroots back into the skillet and stir to combine. Cook for another 2-3 minutes.

5. Toss the pasta with the beetroot mixture, add toasted pine nuts, crumbled feta and fresh dill. Sprinkle with lemon juice, toss together. Season with salt and pepper to taste.

6. Serve warm and enjoy your Roasted Beetroot Fusilli!

9. Sausage and Apple Rotini

I love the balance of richness and sweetness in this pasta dish – it combines the meaty taste of sausage with the crisp, refreshing bite of an apple. For me, this is a comfort food that blends the best of both worlds and give a quirky twist to more traditional ways of cooking pasta.

When I make this dish, I take my time to really savor each bite, because the flavors of the different ingredients just go so well together.

 Ingredients

• 8 oz rotini pasta
• 1 lb Italian sausage, casings removed
• 2 medium apples, peeled, cored, and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tbsp fresh sage, chopped
• Salt and pepper to taste

Instructions

1. Cook the rotini pasta according to package instructions. Drain and set aside.

2. Heat olive oil in a large skillet over medium heat. Add the Italian sausage, crumbling with a wooden spoon, and cook until browned and thoroughly cooked, 7-10 minutes; remove from the skillet.

3. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add garlic and cook another 1 minute until fragrant.

4. Add the chopped apples to the skillet and cook until they start to soften, about 5 minutes. Pour in the chicken broth and heavy cream, then stir well.

5. Bring back the cooked sausage to the skillet and add the cooked rotini. Mix in grated Parmesan and fresh sage. Cook an extra 2-3 minutes until the sauce gets thickened up a bit and everything is piping hot. Step 6: Season with salt and pepper to taste. Step 7: Bon appétit! Sausage and Apple Rotini.

10. Kale and Walnut Pesto Penne

I was smitten by the texture: crisp, creamy, tangy; that color! I don’t think I’d ever had kale before.

But the walnuts, so crunchy! The pasta had a mouth-filling creaminess.

I have no idea what was in the pesto, it just tasted amazing. I felt like the kind of person who grew veg and made their own pesto.

Ingredients

• 4 cups chopped kale (stems removed)
• 1/2 cup walnuts, toasted
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• Salt and black pepper, to taste
• 12 oz penne pasta
• 1/4 cup reserved pasta water

Instructions

1. Place a large pot of salted water over high heat and bring to a boil. Add the penne and cook according to the package directions, until al dente. Reserve 1/4 cup pasta water, drain the pasta and set aside.

2. Pulse kale, toasted walnuts, Parmesan and garlic in food processor until finely chopped.

3. While the processor is running, slowly add the oil and lemon juice until smooth, season with salt and black pepper to taste.

4. Bring the pasta pot back to the heat and add the cooed penne, the kale and walnut pesto, and the reserved starchy pasta water. Stir over low heat until the pasta is evenly coated and glossy, and heated through.

5. Serve immediately, sprinkled with more grated Parmesan cheese, if desired, and with some freshly ground black pepper.

11. Caramelized Onion and Goat Cheese Tortellini

Whenever I am looking for something rich, comforting and delicious, I go to this dish. The sweet onions, caramelized until their taste almost combines with the creamy tang of the goat cheese which creates a collaboration of flavors and makes my mouth sing.

I think it is the epitome of comfort food, but raised to something more gourmet – a dinner that feels indulgent but sophisticated.

Ingredients

• 1 package cheese tortellini (fresh or frozen, about 10-12 ounces)
• 3 large yellow onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 4 ounces goat cheese, crumbled
• 1/4 cup heavy cream
• Salt, to taste
• Black pepper, to taste
• Fresh thyme or parsley, for garnish (optional)

Instructions

1. Cook the tortellini according to the package instructions. Drain and set aside.

2. Heat butter and olive oil over medium heat in a large, heavy skillet. Add sliced onions and sprinkle with sugar. Cook for 20-25 minutes, stirring occasionally, until onions are golden brown and caramelized.

3. Pour in the cream and stir to combine. Season with some salt and a few twists of black pepper.

4. Stir in the cooked tortellini, tossing to coat the pasta in the onion-garlic-mushroom mixture.

5. Remove from heat and sprinkle the crumbled goat cheese over the top.

6. Garnish with fresh thyme or parsley if desired. Serve immediately.

12. Acorn Squash and Prosciutto Farfalle

I am always on the lookout for a new recipe that will put something unusual but comforting and sophisticated on my table. I have found my current favourite delight, a fusion of sweet and savoury sensations combined with comfort.

It’s acorn squash, with its mix of sweet flesh and savoury seeds; prosciutto; farfalle; drizzled in a sweet balsamic sauce. It is comfort food that is also decadent.

I loved my first taste of acorn squash and it has now become a staple on my dinners.

Ingredients

• 2 small acorn squash, halved and seeded
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 6 ounces farfalle (bow-tie pasta)
• 4 ounces prosciutto, sliced into thin strips
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Brush 1 tablespoon olive oil on the cut sides of the acorn squash and season with salt and pepper. Place the squash halves, cut side down, on a baking sheet, and roast for 35-40 minutes, until tender. Allow to cool slightly and then scoop the flesh out and set aside.

2. Bring a pot of salted water to a boil and cook the farfalle until al dente, or to the consistency directed by the pack. Drain and set aside.

3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the prosciutto and cook until crisp, about 4-5 minutes. Drain and set aside on a paper towel-lined plate.

4. In the same skillet, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and a pinch of red pepper flakes, and cook for another 1-2 minutes until fragrant.

5. Add the roasted acorn squash and stir the squash into the soup. Heat through, mashing it with the back of a spoon. Stir in the heavy cream and bring the sauce to a simmer. Cook 5 minutes, until it thickens slightly.

6. Toss the cooked farfalle into the skillet to coat. Add the cheese and prosciutto and continue to sauté over medium heat until the prosciutto is crispy, about 3 to 5 minutes. Season with salt and pepper to taste and sprinkle with chopped parsley. Serve immediately.

13. Brussels Sprouts and Bacon Orecchiette

Bacon, caramelised onions, Brussels sprouts and orecchiette pasta all put together? I love it!

What can I say, it’s the perfect combination of comfort food and gourmet, and my taste buds can’t get enough. Bring on the smoky, savoury notes with some sweet but juicy onions, and sprinkle it on some Brussels sprouts.

Toss it all together with some orecchiette pasta and every bite gets just a little bit closer to heaven. This is dinner, but it’s also… comfort.

Ingredients

• 12 oz orecchiette pasta
• 6 slices bacon, chopped
• 1 lb Brussels sprouts, trimmed and halved
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions

1. Cook orecchiette according to package instructions until al dente. Drain and set aside.

2. Cook the bacon in a large skillet over medium heat until crispy, then remove and drain on paper towels.

3. While those potatoes are going, add the olive oil and Brussels sprouts to the other skillet and sauté for 8-10 minutes until tender and browned.

4. Add the minced garlic and cook an additional minute, until fragrant.

5. Add the cooked pasta, bacon, Brussels sprouts and garlic to the skillet, toss well, season with salt, pepper, and optional red pepper flakes, and serve.

6. Sprinkle with grated Parmesan cheese before serving. Enjoy!

14. Roasted Garlic and Cauliflower Spaghetti

I love to play around with pasta recipes, and my most recent one is roasted garlic and cauliflower cooked together. The two flavors blend so well, and really hit the comfort food spot for me!

This always comes out super creamy and satisfying, with a caramelized sweetness that goes perfectly with the garlic and cauliflower. It’s been my go-to on nights I want something heavy but also healthy, and is now one of the main rotations in my kitchen!

Hope you can get to try it and enjoy it as much as I do.

Ingredients

1 large head of cauliflower, cut into florets
1 whole head of garlic
3 tablespoons olive oil, divided
Salt and freshly ground black pepper to taste
12 ounces spaghetti
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 teaspoon red pepper flakes (optional)
Juice of 1 lemon

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with 2 tbsp olive oil, salt and pepper on a baking sheet, and cut the top off the head of garlic, tucking in 1 tbsp olive oil, and wrapping in foil. Roast in the oven for 25-30 minutes, until the cauliflower is tender and golden.

2. While those are roasting, in a large pot, bring the water to a boil for the spaghetti, and add salt (I like to use a lot). Once boiling, cook the spaghetti according to the package directions. Reserve 1 cup of the spaghetti cooking water, then drain the spaghetti.

3. When the garlic and cauliflower are roasted, carefully remove the garlic from the foil and squeeze the roasted cloves out of their skins. Mash the cloves into a paste.

4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the smashed garlic and pinch of red pepper flakes, and cook for 1 minute, until fragrant.

5. Transfer roasted cauliflower and cooked spaghetti to skillet. Toss to coat, adding reserved pasta water, a little at a time, until desired consistency is reached. Mix in the grated Parmesan, fresh parsley and lemon juice.

6. Add more salt and pepper to taste. Serve at once, sprinkled with more Parmesan and parsley if you wish.