23 Delicious Fall Pasta Recipes Comforting

Fall is the perfect time to cozy up with a bowl of pasta that warms the soul and delights the taste buds. Whether you’re craving creamy, cheesy, or packed with seasonal veggies, our roundup of 23 Delicious Fall Pasta Recipes has something to comfort every home cook. Dive into these autumnal favorites and discover your next go-to dish that makes chilly evenings a little more inviting.

Pumpkin Sage Pasta

Dusk settles softly outside, and in the quiet of the evening, there’s something deeply comforting about stirring together a dish that feels like autumn in a bowl. Pumpkin sage pasta is that dish for me, a creamy, savory embrace that’s as nourishing as it is simple to make.

Ingredients

• 8 oz fettuccine (I love the way the thick strands hold onto the sauce)
• 1 cup pumpkin puree (homemade or canned, but make sure it’s pure pumpkin)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 cup heavy cream (for that luxurious texture)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp fresh sage, finely chopped (dried just doesn’t compare here)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to let it burn.
3. Stir in the pumpkin puree, heavy cream, Parmesan cheese, sage, salt, and pepper. Cook the mixture, stirring constantly, until it’s heated through and slightly thickened, about 3-4 minutes. Tip: If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
4. Drain the pasta and add it directly to the skillet with the pumpkin sauce. Toss everything together until the pasta is evenly coated. Tip: For an extra flavor boost, let the pasta sit in the sauce for a minute off the heat before serving.

Rich and velvety, this pumpkin sage pasta wraps around each strand of fettuccine like a cozy blanket. The sage adds a whisper of earthiness, making it perfect for a quiet dinner or to impress at a fall gathering. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of sauce.

Butternut Squash Mac and Cheese

Lately, I’ve found myself drawn to the comforting embrace of butternut squash mac and cheese, a dish that marries the sweetness of autumn with the creamy indulgence of classic comfort food.

Ingredients

• 1 small butternut squash, peeled and cubed (about 2 cups) – I find the smaller squash to be sweeter and more manageable.
• 2 cups elbow macaroni – the classic choice for its ability to hold onto the cheese sauce.
• 2 cups whole milk – for a richer sauce, I sometimes substitute half with heavy cream.
• 2 tbsp unsalted butter – always unsalted, to control the seasoning.
• 2 cups sharp cheddar cheese, grated – the sharper the better, for a pronounced flavor.
• 1/2 tsp nutmeg – just a whisper, to complement the squash.
• Salt and pepper – to season, but remember, the cheese adds saltiness.

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Bring a large pot of salted water to a boil and cook the macaroni until al dente, about 8 minutes. Drain and set aside.
3. In the same pot, melt the butter over medium heat. Add the cubed butternut squash and cook until slightly softened, about 5 minutes.
4. Pour in the milk and bring to a gentle simmer. Cook until the squash is very tender, about 10 minutes.
5. Remove from heat and use an immersion blender to puree the squash and milk until smooth. Tip: If you don’t have an immersion blender, a regular blender works too, but let the mixture cool slightly first.
6. Stir in the grated cheddar cheese and nutmeg until the cheese is fully melted and the sauce is smooth.
7. Combine the cheese sauce with the cooked macaroni, then transfer to the prepared baking dish.
8. Bake for 20 minutes, or until the top is lightly golden and the edges are bubbly. Tip: For a crispier top, broil for the last 2 minutes.
9. Let it sit for 5 minutes before serving. This allows the sauce to thicken slightly.

You’ll notice the sauce clings lovingly to each piece of pasta, with the butternut squash adding a subtle sweetness that balances the sharp cheddar. Try serving it with a sprinkle of crispy fried sage leaves for an extra layer of flavor and texture.

Creamy Mushroom Pasta

Lingering over the stove as the morning light filters through the kitchen window, there’s something deeply comforting about stirring together a creamy mushroom pasta. It’s a dish that feels like a quiet hug, perfect for those moments when you crave both simplicity and richness in your meal.

Ingredients

• 8 oz fettuccine (I love the way the thick strands hold onto the sauce)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb cremini mushrooms, sliced (their earthy flavor is unmatched)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 cup heavy cream (room temperature blends more smoothly)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to season layers of flavor)
• 1 tbsp unsalted butter (for that silky finish)
• Fresh parsley, chopped (a bright garnish to contrast the richness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and become golden, about 5-7 minutes.
3. Add the minced garlic to the skillet and cook for 1 minute, just until fragrant. Tip: Keep the garlic moving to prevent it from burning.
4. Pour in the heavy cream and bring to a gentle simmer. Let it reduce slightly, about 3 minutes, stirring occasionally.
5. Stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste. Tip: The sauce should coat the back of a spoon.
6. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the mushroom sauce, tossing to combine. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
7. Finish by stirring in the butter until melted and the pasta is glossy. Tip: The butter adds a luxurious sheen to the dish.
8. Garnish with chopped parsley and extra Parmesan cheese before serving.

The creamy mushroom pasta is luxuriously smooth, with the earthy mushrooms and sharp Parmesan creating a harmony of flavors. Serve it in warm bowls with a side of crusty bread to soak up every last bit of sauce, or top with a poached egg for an extra layer of decadence.

Roasted Garlic and Kale Pasta

Venturing into the kitchen on a quiet evening, I find solace in the simplicity of combining a few humble ingredients to create something truly comforting. This roasted garlic and kale pasta is a testament to the beauty of minimalism in cooking, where each component shines through.

Ingredients

• 8 oz pasta (I love using fusilli for its ability to hold onto the sauce)
• 4 cloves garlic, minced (roasting them brings out a sweetness that’s irresistible)
• 2 cups kale, chopped (I prefer the curly variety for its texture)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp red pepper flakes (for a gentle heat that lingers)
• Salt, to taste (I use sea salt for its clean flavor)
• 1/4 cup grated Parmesan cheese (freshly grated makes all the difference)

Instructions

1. Preheat your oven to 400°F. Toss the minced garlic with 1 tbsp of olive oil and spread on a baking sheet. Roast for 10 minutes, or until golden and fragrant.
2. While the garlic roasts, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the kale and sauté until just wilted, about 3 minutes.
4. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the kale.
5. Stir in the roasted garlic and red pepper flakes, tossing to combine. If the pasta seems dry, add the reserved cooking water a little at a time.
6. Remove from heat and sprinkle with Parmesan cheese, tossing gently to melt the cheese into the pasta.

Lusciously creamy with a hint of spice, this pasta dish is a celebration of textures and flavors. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the delicious sauce.

Apple Cider Bacon Pasta

Perhaps there’s no better way to welcome the subtle shift of seasons than with a dish that marries the crispness of autumn with the comfort of a hearty meal. This Apple Cider Bacon Pasta does just that, blending the sweet tang of apple cider with the smoky depth of bacon, all tossed in a silky pasta that feels like a warm hug.

Ingredients

• 8 oz thick-cut bacon, chopped (I love the smoky flavor it adds, but feel free to use your favorite kind)
• 1 cup apple cider (the fresher, the better—it makes all the difference)
• 12 oz fettuccine pasta (I find the thickness holds the sauce beautifully)
• 2 tbsp unsalted butter (it adds a rich, velvety finish to the sauce)
• 1/2 cup heavy cream (for that indulgent, creamy texture we all crave)
• 1/2 tsp salt (just enough to enhance all the flavors without overpowering)
• 1/4 tsp black pepper (freshly ground, if you have it)
• 1/4 cup grated Parmesan cheese (plus extra for serving, because why not?)

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, leaving the drippings in the skillet.
2. In the same skillet with the bacon drippings, add the apple cider. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan, about 2 minutes.
3. Meanwhile, cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
4. Reduce the heat to low and stir in the butter until melted. Gradually whisk in the heavy cream, salt, and pepper, combining well.
5. Add the drained pasta to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
6. Stir in the grated Parmesan cheese and crispy bacon, ensuring everything is well combined and heated through.

Kindly savor the way the creamy sauce clings to each strand of pasta, with bursts of smoky bacon and the subtle sweetness of apple cider in every bite. For an extra touch of autumn, serve with a sprinkle of cinnamon or a side of roasted apples.

Sweet Potato and Spinach Pasta

Amidst the quiet hum of the kitchen, where the golden light of dawn spills over the counter, there’s a dish that feels like a warm embrace—sweet potato and spinach pasta, a melody of earthy sweetness and vibrant greens, woven together in a dance of flavors that’s both comforting and invigorating.

Ingredients

• 2 cups of diced sweet potatoes (I love the deep orange ones for their natural sweetness)
• 8 oz of whole wheat pasta (the nutty flavor complements the sweet potatoes beautifully)
• 3 cups of fresh spinach (washed and still slightly damp to help it wilt)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves of garlic, minced (because garlic is the soul of the dish)
• 1/2 tsp red pepper flakes (for a gentle kick that lingers)
• Salt, to taste (I prefer sea salt for its clean, sharp flavor)
• 1/4 cup grated Parmesan cheese (for that irresistible umami finish)

Instructions

1. Preheat your oven to 400°F. Toss the diced sweet potatoes with 1 tbsp of olive oil and a pinch of salt on a baking sheet. Roast for 25 minutes, or until tender and caramelized at the edges.
2. While the sweet potatoes roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
3. Heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
4. Add the spinach to the skillet, stirring gently until just wilted, about 2 minutes. Tip: The residual water on the spinach helps it steam perfectly.
5. Combine the drained pasta, roasted sweet potatoes, and spinach mixture in the pot. If needed, add a splash of the reserved pasta water to loosen the sauce. Tip: The starch in the pasta water helps bind everything together.
6. Sprinkle with grated Parmesan cheese and toss to combine. Tip: Letting the dish sit for a minute before serving allows the flavors to meld beautifully.

Unassuming yet unforgettable, this dish is a tapestry of textures—creamy sweet potatoes, tender pasta, and silky spinach, each bite a whisper of autumn’s warmth. Serve it in a shallow bowl with a drizzle of olive oil and an extra sprinkle of Parmesan for a touch of elegance.

Caramelized Onion and Goat Cheese Pasta

On a quiet evening like this, when the light fades softly and the kitchen feels like a sanctuary, I find myself drawn to dishes that comfort and delight in equal measure. This caramelized onion and goat cheese pasta is just that—a gentle embrace of flavors that meld together beautifully, offering a moment of solace and satisfaction.

Ingredients

• 2 large yellow onions, thinly sliced (I love the sweetness they develop when cooked slowly)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 8 oz pasta of your choice (I often reach for fusilli for its lovely twists)
• 4 oz goat cheese, crumbled (room temperature blends more smoothly)
• 1/4 cup pasta water, reserved (it’s gold for creating a silky sauce)
• Salt, to taste (I start with a pinch and adjust as needed)

Instructions

1. Heat the olive oil in a large skillet over medium-low heat. Patience here is key—the onions should cook slowly to caramelize properly.
2. Add the sliced onions to the skillet, stirring occasionally. Cook for about 25-30 minutes until they’re deeply golden and sweet. Tip: Resist the urge to turn up the heat; low and slow wins the race.
3. While the onions cook, bring a large pot of salted water to boil. Add the pasta and cook according to package instructions until al dente. Tip: Always taste a minute before the suggested time to ensure perfect texture.
4. Before draining, reserve 1/4 cup of the pasta water. This starchy liquid is essential for bringing the sauce together.
5. Return the drained pasta to the pot. Add the caramelized onions, crumbled goat cheese, and reserved pasta water. Stir gently over low heat until the cheese melts into a creamy sauce. Tip: If the sauce seems thick, add a splash more pasta water until it reaches your desired consistency.
6. Season with salt to taste, and serve immediately.

Just like that, you’ve created a dish where the creamy tang of goat cheese meets the deep sweetness of onions, all clinging to perfectly cooked pasta. It’s a dish that begs to be enjoyed under the soft glow of kitchen lights, perhaps with a glass of crisp white wine to complement its richness.

Spicy Sausage and Pumpkin Pasta

Cool evenings call for dishes that wrap you in warmth, and this Spicy Sausage and Pumpkin Pasta does just that, blending the hearty with the subtly sweet in a dance of flavors.

Ingredients

• 1 lb spicy Italian sausage, casings removed – the spicier, the better for that kick.
• 2 cups pumpkin puree – homemade or canned, but always unsweetened.
• 1/2 cup heavy cream – it’s the secret to the sauce’s velvety texture.
• 1/2 cup grated Parmesan cheese – freshly grated melts so much better.
• 1 lb pasta, like penne or fusilli – something that holds the sauce well.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 3 cloves garlic, minced – because garlic is life.
• 1/2 tsp red pepper flakes – adjust to tame or ignite the heat.
• Salt, just a pinch – to bring all the flavors together.

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sausage, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in the garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
4. Mix in the pumpkin puree and heavy cream, stirring to combine, then simmer on low heat for 10 minutes to meld the flavors.
5. Meanwhile, cook the pasta in salted boiling water until al dente, about 8 minutes, reserving 1/2 cup of pasta water.
6. Drain the pasta and add it to the skillet, tossing with the sauce and a splash of pasta water to loosen if needed.
7. Sprinkle with Parmesan cheese, stirring until melted and the pasta is evenly coated.
8. Season with a pinch of salt, then serve immediately.

With each forkful, the creamy pumpkin sauce clings to the pasta, offering a sweet contrast to the spicy sausage. Try topping with extra Parmesan and a drizzle of olive oil for an extra layer of flavor.

Wild Mushroom and Thyme Pasta

Remembering the first time I stumbled upon wild mushrooms during a quiet autumn hike, their earthy aroma instantly transported me to a cozy kitchen where this dish was born. It’s a simple yet profound way to bring the forest’s essence to your table.

Ingredients

• 8 oz wild mushrooms, sliced (I love the mix of shiitake and oyster for their textures)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp fresh thyme leaves (plucked straight from the stem for maximum flavor)
• 1/2 cup heavy cream (room temperature blends smoother)
• 8 oz pasta of choice (I lean towards fettuccine for its silky embrace of sauces)
• Salt, to taste (a pinch at a time, it’s easier to add than subtract)
• Freshly ground black pepper, to taste (a grinder gives the best aroma)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add sliced mushrooms, spreading them in a single layer. Cook undisturbed for 5 minutes to let them brown.
3. Stir in minced garlic and thyme leaves, cooking for another 2 minutes until fragrant.
4. Pour in heavy cream, stirring gently to combine. Reduce heat to low and simmer for 3 minutes, allowing the sauce to thicken slightly.
5. Meanwhile, cook pasta in salted boiling water according to package instructions until al dente, usually about 8-10 minutes.
6. Drain pasta, reserving 1/4 cup of pasta water. Add pasta to the skillet with the mushroom sauce.
7. Toss everything together, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
8. Season with salt and freshly ground black pepper, tossing once more to ensure everything is evenly coated.

Only when you take the first bite do you truly understand the harmony of flavors—earthy mushrooms, aromatic thyme, and creamy sauce clinging to each strand of pasta. Serve it with a sprinkle of grated Parmesan and a side of crusty bread to soak up every last drop.

Autumn Vegetable Lasagna

Cool evenings call for comforting dishes that wrap you in warmth, and this autumn vegetable lasagna does just that, layering seasonal flavors with tender pasta for a meal that feels like a hug.

Ingredients

• 9 lasagna noodles (I like to use whole wheat for a nuttier flavor)
• 2 cups butternut squash, cubed (peeling is optional if you enjoy the texture)
• 1 cup ricotta cheese (full-fat for creaminess)
• 1 egg (room temperature blends smoother)
• 2 cups spinach, loosely packed (freshly picked if possible)
• 1.5 cups marinara sauce (homemade or your favorite jarred brand)
• 1 cup mozzarella cheese, shredded (extra for that golden top)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp garlic powder (for a quick flavor boost)
• Salt and pepper (to season each layer)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring even cooking.
2. Boil lasagna noodles according to package instructions until al dente, then drain and lay flat on a towel to prevent sticking.
3. In a skillet over medium heat, warm olive oil and sauté butternut squash until slightly tender, about 5 minutes. Tip: Covering the skillet speeds up cooking.
4. In a bowl, mix ricotta, egg, garlic powder, salt, and pepper until smooth. This is your creamy layer.
5. Spread 1/2 cup marinara at the bottom of a 9×13 inch baking dish to prevent sticking.
6. Layer 3 noodles, half the ricotta mixture, half the squash, and a handful of spinach. Repeat layers, ending with noodles.
7. Top with remaining marinara and a generous sprinkle of mozzarella. Tip: Cover with foil for the first 25 minutes to melt cheese without browning too quickly.
8. Bake uncovered for another 10 minutes until bubbly and golden. Let rest for 10 minutes before slicing. Tip: Resting time ensures neat slices.

Unbelievably rich yet light, this lasagna balances the sweetness of squash with the tang of marinara. Serve with a crisp green salad to contrast the creamy layers, or enjoy a slice cold the next day—it’s just as delightful.

Chestnut and Rosemary Pasta

Falling leaves and the crisp air of early autumn always bring me back to this comforting dish, where the earthy sweetness of chestnuts meets the aromatic whisper of rosemary in a dance of flavors that feels like home.

Ingredients

• 8 oz pasta (I love using fusilli for its spirals that catch every bit of sauce)
• 1 cup roasted chestnuts, roughly chopped (the pre-packaged ones are a lifesaver)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp fresh rosemary, finely chopped (the piney aroma is irreplaceable)
• 1/2 cup heavy cream (for that luxurious silkiness)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste (I like to use sea salt for its subtle crunch)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Add the chopped chestnuts and rosemary to the skillet. Cook for 2 minutes, stirring occasionally, to let the flavors meld.
4. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2 minutes until slightly thickened. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
5. Drain the pasta and add it directly to the skillet with the sauce. Toss well to coat every piece evenly.
6. Stir in the grated Parmesan cheese until melted and the pasta is creamy. Tip: For an extra flavor boost, finish with a drizzle of olive oil.
7. Season with salt to taste and serve immediately, garnished with extra Parmesan if desired.

Kindly savor the creamy texture that hugs each pasta spiral, with the chestnuts offering a delightful crunch against the backdrop of rosemary’s earthy tone. This dish pairs beautifully with a crisp white wine or served alongside a simple arugula salad for a contrast in flavors.

Pear and Gorgonzola Pasta

Under the soft glow of the kitchen light, there’s something deeply comforting about combining the sharp tang of Gorgonzola with the sweet, mellow notes of pear in a pasta dish. It’s a dance of flavors that feels both indulgent and surprisingly light, perfect for those evenings when you crave something special without too much fuss.

Ingredients

• 8 oz pasta (I love using fusilli for its twists that catch every bit of sauce)
• 1 ripe pear, thinly sliced (Bartlett pears work wonderfully here for their sweetness and slight graininess)
• 1/2 cup Gorgonzola cheese, crumbled (the creamier, the better in my book)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1/4 cup walnuts, roughly chopped (for that essential crunch)
• Salt, just a pinch (to elevate all the flavors)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the pear slices and sauté for 2-3 minutes until they just begin to soften.
3. Drain the pasta, reserving 1/4 cup of the pasta water. Tip: The starchy water helps to create a silky sauce.
4. Add the drained pasta to the pan with the pears. Toss gently to combine.
5. Sprinkle the Gorgonzola over the pasta and pears. The residual heat will melt the cheese beautifully. Tip: If needed, add a splash of the reserved pasta water to help the cheese melt evenly.
6. Scatter the chopped walnuts over the top for texture. Tip: Toasting the walnuts beforehand can add an extra layer of flavor.
7. Give everything a final gentle toss, season with a pinch of salt, and serve immediately.

How the creamy Gorgonzola clings to each piece of pasta, with the pear offering little bursts of sweetness and the walnuts adding a satisfying crunch, makes every bite a delightful contrast. Serve it with a simple green salad to round out the meal, or enjoy it as is for a truly comforting dish.

Turkey and Cranberry Pasta

As the golden light of early autumn filters through my kitchen window, I find myself reaching for the comforting flavors of the season. Turkey and cranberry pasta is a dish that whispers of Thanksgiving feasts and cozy evenings, yet it’s simple enough to bring to the table any day of the week.

Ingredients

• 2 cups of dried pasta (I love using fusilli for its spirals that catch every bit of sauce)
• 1 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 cup cooked turkey, shredded (leftovers from last night’s roast work beautifully here)
• 1/2 cup cranberry sauce (homemade or store-bought, but I lean towards the tangier side)
• 1/4 cup heavy cream (it adds a luxurious silkiness to the dish)
• 1/2 tsp salt (just enough to enhance the flavors without overpowering)
• 1/4 tsp black pepper (freshly ground, for that little kick)
• 1/4 cup grated Parmesan cheese (because what’s pasta without a sprinkle of cheese?)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salting the water now means your pasta will be perfectly seasoned from the inside out.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stirring occasionally prevents the pasta from sticking together.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shredded turkey and warm through, about 2 minutes.
4. Stir in the cranberry sauce and heavy cream, mixing well to combine. Let the mixture simmer gently for 3 minutes, allowing the flavors to meld. Tip: If the sauce seems too thick, a splash of pasta water can loosen it beautifully.
5. Drain the pasta, reserving a cup of the cooking water. Add the pasta to the skillet with the turkey and cranberry sauce, tossing to coat evenly. If needed, add a little reserved pasta water to achieve your desired sauce consistency.
6. Season with salt and pepper, then sprinkle with Parmesan cheese before serving.

Every bite of this dish is a delightful contrast of textures, from the tender pasta to the juicy shreds of turkey, all enveloped in a creamy, tangy sauce. Serve it in a warm bowl with a side of crusty bread to soak up every last drop of sauce, and watch as it becomes a new favorite at your table.

Acorn Squash and Sage Pasta

Sometimes, the simplest ingredients come together to create something unexpectedly comforting. Acorn squash and sage pasta is one of those dishes that feels like a warm hug on a chilly evening, its flavors deep and earthy, yet brightened by the freshness of sage.

Ingredients

• 1 medium acorn squash (about 2 lbs), halved and seeded – I love the way its ridges catch the light when sliced.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1/2 tsp kosher salt – just enough to enhance the natural sweetness of the squash.
• 1/4 tsp freshly ground black pepper – for a subtle kick.
• 8 oz dried pasta – I prefer fusilli for its spirals that hold onto the sauce.
• 2 tbsp unsalted butter – it adds a rich, velvety finish.
• 10 fresh sage leaves – their aroma is unmistakably autumnal.
• 1/4 cup grated Parmesan cheese – for a salty, nutty garnish.

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Brush the cut sides of the acorn squash with 1 tbsp olive oil and season with salt and pepper. Place cut-side down on the baking sheet. Roast for 25 minutes, or until the flesh is tender when pierced with a fork.
3. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
4. Once the squash is cool enough to handle, scoop out the flesh and mash it lightly with a fork. It should be smooth but with some texture remaining.
5. In a large skillet, heat the remaining 1 tbsp olive oil and butter over medium heat. Add the sage leaves and fry for about 30 seconds, until crisp. Remove the sage and set aside for garnish.
6. Add the mashed squash to the skillet, stirring to combine with the butter and oil. If the mixture seems too thick, gradually add the reserved pasta water until you reach a creamy consistency.
7. Toss the cooked pasta into the skillet, ensuring each piece is coated with the squash sauce. Serve immediately, garnished with the fried sage leaves and a sprinkle of Parmesan cheese.

Just like that, you have a dish where the sweetness of the squash plays beautifully against the savory sage and Parmesan. The pasta’s texture is wonderfully creamy, with little bites of crisp sage adding contrast. For an extra touch, serve it in the hollowed-out squash halves for a rustic presentation.

Beet and Walnut Pasta

On a quiet evening like this, when the light fades softly and the kitchen feels like a sanctuary, I find myself drawn to dishes that are as nourishing to prepare as they are to eat. Beet and walnut pasta is one such dish, a vibrant blend of earthy flavors and comforting textures that seems to slow time itself.

Ingredients

• 8 oz pasta (I love using fusilli for its spirals that catch every bit of sauce)
• 2 medium beets, peeled and diced (their deep red hue is a promise of the richness to come)
• 1/2 cup walnuts, toasted (the toasting unlocks a depth of flavor that’s simply irreplaceable)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (because what’s a pasta without garlic?)
• 1/4 cup grated Parmesan cheese (plus extra for serving, because more is always better)
• Salt to taste (I find a flaky sea salt works wonders here)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced beets and sauté until they begin to soften, about 5 minutes.
3. Add the minced garlic to the skillet with the beets and cook for another minute, until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Once the pasta is done, reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
5. In a food processor, combine the sautéed beets, toasted walnuts, and Parmesan cheese. Pulse until the mixture is finely chopped but still has texture. Tip: The reserved pasta water can help loosen the sauce if it’s too thick.
6. Return the drained pasta to the pot. Add the beet and walnut mixture and toss to combine, adding reserved pasta water as needed to reach your desired sauce consistency. Tip: A splash of pasta water also helps the sauce cling to the pasta better.
7. Season with salt to taste and serve immediately, garnished with extra Parmesan cheese.

Now, the pasta carries the earthy sweetness of beets, the crunch of walnuts, and a creamy richness from the Parmesan. It’s a dish that feels like a hug, best enjoyed under the soft glow of kitchen lights, perhaps with a glass of something red and robust beside it.

Fig and Prosciutto Pasta

Falling into the rhythm of the kitchen, I find myself drawn to the simplicity and elegance of combining figs and prosciutto with pasta. It’s a dish that whispers of late summer evenings and the joy of savoring each bite.

Ingredients

• 8 oz pasta (I love using fusilli for its spirals that catch every bit of sauce)
• 4 figs, ripe but firm, sliced (their sweetness is a perfect contrast to the salty prosciutto)
• 4 slices of prosciutto, torn into bite-sized pieces (the quality here makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Salt and freshly ground black pepper (to season, but remember the prosciutto adds saltiness)
• A handful of arugula (for a peppery finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the prosciutto and cook until just crispy, about 2 minutes. Tip: Keep an eye on it to prevent burning.
3. Add the sliced figs to the skillet and cook for another 2 minutes, allowing them to soften slightly. Tip: Gently stir to keep the figs intact.
4. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the figs and prosciutto.
5. Toss everything together, adding the reserved pasta water a little at a time to create a light sauce. Tip: The starch in the water helps bind the sauce to the pasta.
6. Remove from heat and stir in the arugula and Parmesan cheese. Season with black pepper to taste.

Delight in the way the creamy Parmesan clings to the pasta, the figs offer bursts of sweetness, and the prosciutto adds a savory depth. Serve it with a sprinkle of extra Parmesan and a glass of crisp white wine for an effortless yet sophisticated meal.

Brussels Sprouts and Bacon Pasta

Falling into the rhythm of the kitchen, there’s something deeply comforting about combining the earthy bitterness of Brussels sprouts with the smoky richness of bacon, all tangled in a bed of pasta. It’s a dish that speaks of autumn evenings and the simple joy of cooking something that feels both nourishing and indulgent.

Ingredients

• 8 oz pasta (I’m partial to fusilli for its twists that catch all the flavors)
• 1 lb Brussels sprouts, trimmed and halved (the smaller ones are sweeter, in my experience)
• 6 slices thick-cut bacon, chopped (because everything’s better with bacon)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp red pepper flakes (for just a hint of heat)
• Salt to taste (I like to use sea salt for its texture)
• 1/2 cup grated Parmesan cheese (plus more for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Tip: Render the fat slowly for maximum flavor.
3. Remove the bacon with a slotted spoon and set aside, leaving the fat in the skillet.
4. In the same skillet, add the Brussels sprouts cut side down. Cook undisturbed for 4-5 minutes until they develop a golden crust. Tip: This caramelization adds depth to the dish.
5. Add the minced garlic and red pepper flakes to the skillet, stirring for about 1 minute until fragrant.
6. Return the cooked bacon to the skillet, then add the drained pasta and reserved pasta water. Toss everything together until well combined and the pasta is glossy.
7. Stir in the grated Parmesan cheese until melted and evenly distributed.

Gently toss the pasta one last time before serving, ensuring each forkful is loaded with sprouts, bacon, and cheese. The contrast between the crispy bacon, tender pasta, and caramelized Brussels sprouts creates a symphony of textures and flavors. For an extra touch, serve with a drizzle of olive oil and a sprinkle of Parmesan on top.

Cinnamon Butternut Pasta

Gently, as the morning light filters through the kitchen window, I find myself drawn to the warmth of cinnamon and the earthy sweetness of butternut squash, a combination that feels like a hug in a bowl. This cinnamon butternut pasta is my autumn comfort, a dish that marries simplicity with depth, inviting you to slow down and savor each bite.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 2 cups) – I love the vibrant orange hue, it promises sweetness.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 tsp ground cinnamon – just a whisper, to warm the soul.
• 1/2 tsp salt – to elevate all the flavors.
• 8 oz pasta of choice – I often reach for fusilli, its spirals hold the sauce beautifully.
• 1/4 cup grated Parmesan cheese – for that salty, umami finish.
• Fresh basil leaves, for garnish – a pop of color and freshness.

Instructions

1. Preheat your oven to 400°F (200°C), letting it warm up as you prepare the squash.
2. Toss the cubed butternut squash with olive oil, cinnamon, and salt on a baking sheet, ensuring each piece is lovingly coated.
3. Roast for 25 minutes, or until the squash is tender and caramelized at the edges, stirring halfway through for even cooking.
4. While the squash roasts, cook the pasta according to package instructions until al dente, reserving 1/2 cup of pasta water before draining.
5. In a large bowl, mash the roasted squash slightly, then toss with the cooked pasta, adding reserved pasta water as needed to create a silky sauce.
6. Stir in the Parmesan cheese, letting its richness meld into the dish.
7. Garnish with fresh basil leaves before serving, adding a final touch of brightness.

Mmm, the pasta is a delightful dance of creamy and textured, with the cinnamon lending a subtle warmth that doesn’t overpower. Serve it in shallow bowls, perhaps with a side of crusty bread to scoop up every last bit of sauce, and let the flavors linger on your palate like the last notes of a favorite song.

Maple Glazed Chicken Pasta

Sometimes, the simplest dishes bring the most comfort, especially when they carry the warmth of maple and the heartiness of chicken. This Maple Glazed Chicken Pasta is a dish that feels like a hug on a plate, perfect for those evenings when you crave something sweet, savory, and utterly satisfying.

Ingredients

• 2 boneless, skinless chicken breasts (I like to butterfly them for even cooking)
• 1/4 cup pure maple syrup (the darker, the better for a robust flavor)
• 2 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 8 oz pasta of choice (I find fusilli holds the glaze beautifully)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/4 tsp red pepper flakes (for just a hint of heat)
• Salt and freshly ground black pepper (to season the chicken)
• 1/4 cup chopped parsley (for a fresh finish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
2. Season the chicken breasts lightly with salt and pepper on both sides.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken, cooking for 3-4 minutes per side until golden. Tip: Don’t move the chicken too soon; letting it sear properly gives it a beautiful color.
4. Remove the skillet from heat. Whisk together maple syrup, soy sauce, minced garlic, and red pepper flakes in a small bowl, then pour over the chicken.
5. Transfer the skillet to the oven and bake for 15-20 minutes, until the chicken is cooked through and the glaze is bubbly. Tip: Basting the chicken halfway through with the glaze enhances the flavor.
6. While the chicken bakes, cook the pasta according to package instructions until al dente. Drain and set aside.
7. Once the chicken is done, let it rest for 5 minutes before slicing. This keeps it juicy.
8. Toss the cooked pasta with the remaining glaze from the skillet. Serve the sliced chicken over the pasta, garnished with chopped parsley. Tip: A sprinkle of Parmesan cheese adds a nice salty contrast.

Now, the Maple Glazed Chicken Pasta is ready to delight. The chicken is tender and infused with the sweet and savory glaze, while the pasta, coated in the same rich sauce, offers a comforting bite. For an extra touch, serve it with a side of roasted vegetables to round out the meal.

Pomegranate and Feta Pasta

Just like the first light of dawn, this dish brings a gentle brightness to the table, a simple yet profound combination that whispers of autumn’s approach. It’s a melody of sweet pomegranate and salty feta, dancing together in a pasta embrace.

Ingredients

• 8 oz pasta (I love using fusilli for its spirals that catch every bit of flavor)
• 1/2 cup pomegranate seeds (freshly plucked, their jewel-like appearance is a feast for the eyes)
• 1/2 cup crumbled feta cheese (the saltier, the better to contrast the pomegranate’s sweetness)
• 2 tbsp extra virgin olive oil (my kitchen staple, it adds a fruity depth)
• 1 tbsp honey (a drizzle of sunshine to balance the flavors)
• Salt (just a pinch, to elevate the natural tastes)
• Fresh mint leaves (a handful, torn, for a burst of freshness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water seasons the pasta from within.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, in a large bowl, whisk together the olive oil and honey until well combined.
4. Drain the pasta, reserving 1/4 cup of the pasta water, and immediately add the hot pasta to the bowl with the olive oil mixture. Tip: The heat helps the pasta absorb the flavors better.
5. Toss the pasta gently to coat, adding a splash of the reserved pasta water if needed to loosen the sauce.
6. Add the pomegranate seeds, crumbled feta, and torn mint leaves to the pasta, tossing lightly to distribute evenly.
7. Season with a pinch of salt, then give it one final gentle toss.

Vivid in color and vibrant in taste, each forkful offers a delightful crunch from the pomegranate seeds against the creamy feta. Serve it in a shallow bowl to showcase its beauty, perhaps with a side of crusty bread to soak up any lingering dressing.

Roasted Cauliflower and Garlic Pasta

Today, as the morning light filters through my kitchen window, I find myself drawn to the simplicity and depth of flavors in a dish that feels like a warm embrace. Roasted cauliflower and garlic pasta is that rare meal that balances comfort with a touch of elegance, perfect for those evenings when you crave something both nourishing and indulgent.

Ingredients

• 1 large head of cauliflower, cut into florets (I love the rustic look of uneven pieces)
• 4 cloves of garlic, minced (freshly minced garlic makes all the difference)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 12 oz pasta of your choice (I’m partial to fusilli for its spirals that catch the sauce)
• 1/2 tsp red pepper flakes (for just a hint of heat)
• Salt, to taste (I prefer sea salt for its clean flavor)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Preheat your oven to 425°F. This high heat is key for getting those crispy, caramelized edges on the cauliflower.
2. Toss the cauliflower florets with 1/4 cup of olive oil, half the minced garlic, red pepper flakes, and a generous pinch of salt on a baking sheet. Spread them out in a single layer to ensure even roasting.
3. Roast for 25 minutes, stirring halfway through, until the cauliflower is golden and tender. Tip: Don’t overcrowd the pan, or the cauliflower will steam instead of roast.
4. While the cauliflower roasts, cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
5. In a large skillet, heat the remaining olive oil over medium heat. Add the rest of the garlic and sauté for about 1 minute, until fragrant but not browned. Tip: Garlic burns easily, so keep the heat moderate.
6. Add the drained pasta to the skillet, along with the roasted cauliflower, Parmesan, and a splash of the reserved pasta water. Toss everything together until the pasta is well coated and the cheese has melted into a silky sauce. Tip: The pasta water helps bind the sauce to the pasta.
7. Garnish with fresh parsley and an extra sprinkle of Parmesan before serving.

You’ll love how the roasted cauliflower adds a nutty depth to the dish, while the garlic infuses the oil with its aromatic warmth. Serve it in shallow bowls with a side of crusty bread to soak up every last bit of the flavorful sauce.

Sausage and Apple Pasta

Today, as the light filters through my kitchen window, I find myself drawn to the comforting embrace of cooking, to the simple joy of combining flavors that speak of home and heart. This sausage and apple pasta is a dish that carries the warmth of autumn in every bite, a gentle reminder of the beauty in balancing the savory with the sweet.

Ingredients

• 1 lb Italian sausage (I love the fennel seeds in this for a bit of crunch and flavor)
• 2 cups diced apples (Honeycrisp are my go-to for their perfect balance of sweet and tart)
• 12 oz pasta (Fusilli works wonderfully here, its spirals catching every bit of sauce)
• 2 tbsp extra virgin olive oil (the fruitiness of a good quality oil makes all the difference)
• 1/2 cup heavy cream (for that luxurious, velvety sauce)
• 1/2 tsp salt (just enough to enhance the natural flavors)
• 1/4 tsp black pepper (freshly ground, for that sharp little kick)

Instructions

1. Bring a large pot of salted water to a boil over high heat for the pasta.
2. While the water heats, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Add the diced apples to the skillet with the sausage, cooking until they just begin to soften, about 3 minutes. Tip: Don’t overcook the apples; you want them to retain a bit of their crispness.
4. Cook the pasta according to package instructions until al dente, then drain, reserving 1/2 cup of the pasta water.
5. Reduce the skillet heat to low and stir in the heavy cream, salt, and pepper, letting the sauce thicken slightly, about 2 minutes. Tip: The reserved pasta water can be used to adjust the sauce’s consistency if it’s too thick.
6. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Serve immediately. Tip: A sprinkle of grated Parmesan on top adds a lovely salty depth.

Zesty yet comforting, this dish plays with textures and tastes in the most delightful way. The creaminess of the sauce clings to each piece of pasta, while the apples offer a refreshing crunch. For an extra touch of elegance, serve it in warmed bowls with a side of crusty bread to soak up every last drop of sauce.

Walnut and Blue Cheese Pasta

Lately, I’ve found myself craving the kind of meal that feels like a warm hug on a chilly evening, something that balances richness with a touch of earthiness. This walnut and blue cheese pasta is just that—a simple yet deeply satisfying dish that comes together in moments but leaves a lasting impression.

Ingredients

• 8 oz of your favorite pasta (I’m partial to fusilli for its ability to hold onto the sauce)
• 1/2 cup walnuts, roughly chopped (toasting them lightly beforehand brings out their nuttiness)
• 1/2 cup crumbled blue cheese (the sharper, the better in my book)
• 1/4 cup heavy cream (for that luxurious texture)
• 2 tbsp unsalted butter (I always reach for European-style for its richer flavor)
• 1 clove garlic, minced (because what’s pasta without a hint of garlic?)
• Salt and freshly ground black pepper (to season, but we’ll be specific about how much)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant—be careful not to let it brown.
3. Stir in the heavy cream and let it simmer gently for 2 minutes, allowing it to thicken slightly.
4. Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the skillet with the cream sauce.
5. Toss the pasta with the sauce, then gently fold in the blue cheese and walnuts until the cheese begins to melt and coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
6. Season with a pinch of salt and a generous grind of black pepper, then remove from heat.

Delightfully creamy with pockets of sharp blue cheese and the crunch of toasted walnuts, this pasta is a study in contrasts. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for a truly indulgent meal.

Conclusion

Absolutely delightful, these 23 fall pasta recipes are your ticket to cozy, comforting meals this season. Whether you’re craving something creamy, hearty, or packed with seasonal veggies, there’s a dish here to warm your heart and home. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this roundup on Pinterest. Happy cooking!