70+ Comforting Fall Pasta Recipes
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.
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.