70+ Comforting Fall Pasta Recipes
It's no secret that cool weather and cozy pasta dinners go hand-in-hand. Warm up with one of our favorite fall pasta recipes, featuring autumn vegetables like butternut squash, pumpkin, mushrooms, and more. Whether you're looking for a hearty lasagna for entertaining or a speedy pasta dinner that can be whipped up on a school night, we have you covered with some of our fall favorites.
Pumpkin-and-Turnip Green Lasagna
TIP: Use no-boil lasagna noodles (we like Barilla brand), which will soak up moisture from the sauce and pumpkin.
Butternut Squash and Parsnip Baked Pasta
This meatless dish combines two autumn vegetables that I love. It's warming, spicy, and very satisfying. It's homey enough to serve on weeknights and festive enough to serve during the holidays.
Pasta with Roasted Butternut Squash and Shallots
Nutty cheese with caramelized roasted shallots and squash get just the right hint of herbs from sage. Serving over elegant pappardelle pasta gives it an elegant look and perfect bite to match the delicately roasted topping.
Roasted Butternut Squash and Bacon Pasta
Notes: Cremona fruit in mustard syrup is available at Italian food markets and upscale delicatessens. Instead of making the pasta (steps 2 and 3), you can use 48 to 50 gyoza (Japanese equivalent to potstickers) skins; moisten edges with water and press with fingers to seal. Do not dry (step 4); drape with plastic wrap as shaped. Cook filled gyoza only 2 to 3 minutes (step 5). If filling pasta or gyoza skins up to 1 day ahead, chill airtight; freeze up to 6 weeks. Or purchase about 3 pounds cheese-filled ravioli and serve with the sauce.
Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce
Serve a light pasta dish with a luscious cream sauce. Chopped sage, Gorgonzola cheese, and canned pumpkin add robust flavor to the meatless main dish.
Spinach and Butternut Squash Lasagna
This recipe has several steps, but the end result is worth the extra effort. Try making it on a weekend, and enjoy leftovers on a busy weeknight. The lasagna can be served as is for a hungry crowd, or easily transformed into baby food, as detailed in the above image, by processing the dish in a food processor.
Whole-wheat Lasagna with Butternut Squash and Kale
You can assemble and chill the lasagna a day ahead, but add 10 to 15 minutes to the baking time. You can also freeze the lasagna, wrapped well in plastic wrap, for up to 1 month and bake it frozen (add 1 1/4 hours to the oven time).
The toasted pecans add crunchy texture and earthy flavor.
Pumpkin Ravioli with Pumpkin Seed Pesto
Pumpkin Ravioli with Gorgonzola Sauce
For a new way to enjoy pumpkin this season, try these pumpkin ravioli with a rich yet mellow Gorganzola sauce.
You can assemble the ravioli a day ahead, cover with plastic wrap, and refrigerate. The ravioli will float when they are perfectly cooked. Pour a chilled chardonnay.
Pumpkin ravioli is a fall favorite but because it uses canned pumpkin, you can make it year round. This quick and easy ravioli recipe uses wonton wrappers in place of homemade pasta.
Butternut Squash Ravioli with Pancetta and Sage
Serve the ravioli with a green salad and baguette slices with our Sage, Bay, and Garlic Dipping Oil.
Butternut Squash Ravioli with Spinach Pesto
Giant Butternut Squash Ravioli
Butternut Squash Ravioli with Mushrooms
Thanks to store-bought ravioli, Butternut Squash Ravioli with Mushrooms comes together quickly. Offer this indulgent ravioli as a side dish or or as a meatless main dish.
Pasta Primavera with Ham and Mushrooms
It's hard to beat pasta primavera. But it's even harder to beat a 20-minute pasta primavera that only requires one skillet. Use a frozen broccoli, cauliflower, and carrot mix to save time and add color, texture, and nutrition. This recipe is one to keep in your back pocket for busy afternoons when there's no time for prep.
One-Pan Pasta with Chicken Sausage, Mushrooms, and Collards
Rather than boiling the noodles in a separate pot, we cooked them with the chicken stock and other ingredients. The starch from the pasta thickens the broth, making a surprisingly rich sauce without butter or cream.
Creamy Three-Mushroom Pasta
Winter Greens and Mushroom Pasta
Spaghetti with Brussels Sprouts
Brussels sprouts are the new kale! Here they're quickly browned and still slightly crunchy. To save time, slice them with a mandoline or a food processor fitted with the slicing blade attachment.
Penne with Brussels Sprouts and Crisp Bacon
To trim Brussels sprouts, discard the tough outer leaves and trim off about 1/4 inch from stems. Don't trim too much from the stems, or the sprouts will fall apart.
Spaghetti with Butternut Squash
Spaghetti with Butternut Squash adds seasonal flavor to a classic family-favorite meal—for under $1 a serving! This one-dish meal works equally well with linguine or penne.
Creamy Carrot and Herb Linguine
A quick dunk in the cooking water softens fresh carrot noodles (caroodles!) just enough that you can swirl them through the creamy sauce. The breadcrumbs disappear into the dish but still provide welcome texture.
Squash-Stuffed Cannelloni with Roasted-Shallot Sauce and Hazelnuts
Spoon creamy butternut-squash seasoned with sage and chopped shallots onto traditional lasagna noodles, roll up, and top with a garlicky white wine sauce for an Italian-style dinner that's sure to impress guests.
Rigatoni with Sweet Potato, Oregano, and Parmesan
Rigatoni with Meaty Mushroom Bolognese
A rich, meaty Bolognese can take hours on the stove, but this savory mushroom version is ready in just half an hour.
Whole Wheat Rigatoni with Roasted Vegetables
The Good News: Tossed with sweet acorn squash and roasted tomatoes, this whole wheat pasta from Eric Chopin is packed with fiber and vitamins A and C. Olives and toasted pine nuts add heart-healthy fats.
Mushroom Rigatoni Bake
A full cup of Italian Asiago cheese gives body and flavor to the velvety sauce, which is laced with sherry.
Fettuccine with Chicken and Squash
Chicken Fettuccine with Mushroom Brie
Notes: For deeper mushroom flavor, stir hot mushroom slices sautéed in butter (see Note below) into the pasta, or spoon them over the top as a garnish. PREP AND COOK TIME: About 30 minutes.
Fettuccine with Squash Ribbons
Stirring olive oil into boiling water creates a quick emulsified sauce for this simple, summery pasta. For a refreshing side, cut half a peeled, seeded cantaloupe lengthwise into 4 wedges. Wrap 1/2 ounce very thinly sliced prosciutto around each wedge.
Pappardelle with Mushrooms
When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.
Though made with orzo rather than rice, this colorful dish is similar to a creamy risotto side. Topped with fresh Parmesan, chives and thyme, this pasta side is a tasty, vibrant side that is great for a crowd. Carrots loose their hard crunch while they boil, creating a smooth, soft textural bite, without turning the vegetable to mush. If you don't have orzo, you can substitute a pasta that you have on-hand, but we recommend sticking to orzo as it allows the carrot mixture to disperse throughout for mixed, plentiful bites.
Pumpkin Sage Cream Farfalle
Homemade cream sauce to serve with grilled chicken for a complete meal.
Light Four Cheese Ravioli with Pumpkin Sage Sauce
Alfredo sauce, luscious pumpkin and four-cheese ravioli make a festive and savory dish seasoned with white wine, shallots and fresh sage.
Spaghetti with Squash, Walnuts and Parmesan
Try this fall-flavored spin on spaghetti made with butternut squash, walnuts, bread crumbs, and Parmesan.
Butternut Squash-Goat Cheese Ravioli
Wonton wrappers are the perfect substitute for making ravioli when you don't have time for homemade as we show in this recipe for Butternut Squash-Goat Cheese Ravioli.
Cheese Ravioli with Toasted Walnuts
Enhance the flavor of store-bought cheese ravioli by topping with toasted walnuts, lemon juice, parsley, and Parmesan cheese. Pair with a bagged green salad for a super-quick supper.
Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel
Although this hearty dish involves several steps, most can be done a couple of days in advance. Prepare and refrigerate the béchamel, covered, up to 2 days ahead. Refrigerate the mushroom-sweet potato mixture and the spinach mixture separately for up to 2 days.
Pasta with Roasted Squash, Sausage and Pecans
Emeril Lagasse tosses pasta with sausage, butternut squash, sage and pecans for a terrific, hearty dish.
Fall Squash Lasagna
Bucatini with Mushrooms
Substitute long fusilli or fettuccine if you can't find bucatini. Dried porcini mushrooms and truffle oil supply rich earthiness. Use leftover truffle oil to drizzle over pizzas, polenta, or salad greens.
Caramelized Onion, Mushroom and Chicken Penne
Butternut Squash Ravioli and Smoked Cabbage Cream
Whole-Wheat Pasta With Mushrooms
Prep: 15 minutes; Cook: 12 minutes.
Truffled Wild Mushroom Lasagna
You don't have to spend a lot on truffle oil; look for small 2- or 3-ounce bottles, which are less likely to go bad before you use up the oil.
Spinach and Mushroom Lasagna
This spinach and mushroom lasagna is a delicious change of pace from traditional lasagna recipes. It is sure to become a family favorite.
Caramelized Onion, Mushroom and Chicken Penne
Penne with Spicy Vodka Cream Sauce
Simple and delicious, Penne with Spicy Vodka Cream Sauce is perfect with a simple salad and a glass of red.
Spaghetti Aglio e Olio
"When I cook at home, I use fish sauce in a lot of Italian food," Quealy Watson says. "I took Latin for four years and read most of Apicius [a collection of ancient Roman recipes]. After seeing the prevalence of garum, a fermented fish sauce, in ancient Roman cooking, using fish sauce in Italian food just made sense. It's essentially anchovy juice." Look for crispy fried garlic at your local Asian market.
Easy Chicken Spaghetti
Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time.
Spaghetti and Easy Meatballs
Shrimp and Leek Spaghetti
Light and lemony, this pasta provides nearly a third of your daily fiber goal. Thanks to prepeeled shrimp and frozen peas, it’s the epitome of weeknight-fast. Dress it up with a glass of crisp white wine.
Greek Salad Lasagna
Greek salad and lasagna work well as individual entities, and together they meld together in a family friendly, big ol’ plate of food. Sharp flavors from olives, feta, red pepper and red wine vinegar liven up an otherwise classic dish. We used olives from the bar at Whole Foods—if you use brine jarred olives, you may want to reduce the amount so it doesn’t overpower the rest of the dish. Use bell peppers that are the same size so they’ll finish cooking at the same time. You can make this ahead of time and store it in the fridge for up to 4 days—if you cook from cold, you’ll need to increase the cooking time. For nice clean cuts on the lasagna, let it rest for an hour before cutting it.
Butternut Squash and Spinach Lasagna
Silky roasted butternut squash stands in for noodles in this more nutritious take on the starchy pasta casserole.
Pumpkin Ravioli with Sage Brown Butter
Beefy Baked Ravioli with Spinach and Cheese
Everyone will be excited to dig into this comforting skillet supper. Look for ravioli in the refrigerated section—our Test Kitchen prefers Buitoni brand. Substitute ground turkey or chicken for the beef, or replace the spinach with Swiss chard leaves.
Cacio e Pepe
This foolproof method delivers the classic, crave worthy flavors and textures of cacio e pepe—strong peppery backbone (without verging towards too “hot”), earthy saltiness from the Pecorino cheese, and a luscious sauciness that will have you ready to lick the bowl. That said, while our method largely stays true to the iconic dish, one element might catch a traditionalist’s eye: olive oil. Though not exactly typical in cacio e pepe, we found that incorporating olive oil makes emulsifying the delicate cheese sauce a far less finicky process. Grating the cheese (as opposed to shredding) or using a Microplane is also key, as this allows the cheese to melt quickly. And finally, remember that pasta water is your best friend when it comes to making a silky smooth sauce. We developed this recipe for two as it makes for a incredibly impressive—yet budget-friendly—date night dinner when served with a simple green salad and a dry white wine. However, you can easily double the recipe to serve more. We love bucatini for this recipe because the hollow noodle is perfect for capturing the rich sauce, but you can use whatever noodle shape you like; linguine, spaghetti,or fettuccine are all great options.