Hey there, fellow pasta lover! Fall’s knocking with its crisp air and sweater weather, and nothing screams comfort like a steaming bowl of pasta that warms you from the inside out. You’re juggling busy days, craving something hearty yet simple for those cozy nights in—maybe with a movie or a good book. I’ve got you covered with these 15 fall pasta recipes, packed with seasonal flavors like pumpkin, squash, and earthy mushrooms. Let’s turn those autumn vibes into easy, delicious dinners that’ll make you feel like a kitchen wizard.
1. Creamy Pumpkin Sage Fettuccine
Picture this: velvety pumpkin sauce clinging to every strand of fettuccine, with a whisper of sage that screams fall. This dish transforms basic pasta into a cozy hug—who needs takeout when you can whip this up in under 30 minutes?
Ingredients
- 1 pound fettuccine pasta
- 1 cup pumpkin puree (canned works fine, fresh if you’re feeling fancy)
- 1/2 cup heavy cream
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
- Parmesan cheese for topping
Step-by-Step Instructions
- Boil a large pot of salted water and cook the fettuccine until al dente. Drain it, but save a cup of pasta water.
- Melt butter in a skillet over medium heat, then toss in garlic and sage. Sauté them until fragrant, about 2 minutes.
- Stir in pumpkin puree and heavy cream. Simmer the sauce for 5 minutes, adding pasta water to thin it if needed.
- Mix the cooked pasta into the sauce. Toss everything until coated.
- Serve hot with a generous sprinkle of Parmesan.
Why You’ll Love It
This pasta nails that sweet-savory balance pumpkin brings, making it perfect for chilly evenings. I once added too much sage and it tasted like a forest—lesson learned, stick to the recipe for that subtle herby kick. It’s versatile too; swap in veggie broth for a lighter version.
2. Butternut Squash Carbonara
Who says carbonara can’t get a fall upgrade? Roasted butternut squash adds a nutty sweetness that cuts through the richness, turning this classic into a seasonal star you’ll crave weekly.
Ingredients
- 12 ounces spaghetti
- 2 cups butternut squash, cubed and roasted
- 4 slices bacon, chopped (or pancetta for extra flair)
- 2 eggs
- 1 cup grated Pecorino cheese
- 2 cloves garlic, minced
- Black pepper to taste
Step-by-Step Instructions
- Roast squash cubes at 400°F for 25 minutes until tender. Set them aside.
- Cook spaghetti in boiling salted water until al dente. Reserve pasta water.
- Fry bacon in a pan until crispy, then add garlic and cook for 1 minute.
- Whisk eggs and cheese in a bowl. Temper with a splash of hot pasta water.
- Drain pasta, add to the pan with bacon, then pour in egg mixture off heat. Stir quickly to avoid scrambling.
- Fold in roasted squash and season with pepper.
Why You’ll Love It
The squash mellows the salty bacon, creating a creamy dream without heavy cream. Back in my early cooking days, I skipped tempering the eggs and ended up with scrambled mess—don’t do that! It’s a crowd-pleaser for family nights, especially with a side salad.
3. Apple Cider Mac and Cheese
Ever thought of spiking your mac with apple cider? This twist brings a tangy sweetness that pairs perfectly with sharp cheddar, making it the ultimate comfort food for fall gatherings.
Ingredients
- 1 pound elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup apple cider
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 1/2 teaspoon nutmeg
- Salt to taste
Step-by-Step Instructions
- Cook macaroni in salted boiling water until just tender. Drain it.
- Melt butter in a saucepan, whisk in flour to make a roux, and cook for 1 minute.
- Pour in milk and apple cider gradually, stirring until thickened.
- Add cheese and nutmeg. Stir until melted and smooth.
- Mix in the cooked macaroni. Bake at 350°F for 15 minutes if you want it bubbly.
Why You’ll Love It
That cider adds a subtle fruitiness that elevates basic mac—IMO, it’s way better than plain versions. I tried it with gouda once and it was too smoky; stick to cheddar for balance. Perfect for meal prep, as it reheats like a charm.
4. Wild Mushroom Stroganoff Pasta
Mushrooms take center stage here, with their earthy depth making this stroganoff-style pasta feel like a woodland feast. Skip the beef for a veggie twist that’s just as satisfying.
Ingredients
- 10 ounces pappardelle pasta
- 8 ounces mixed wild mushrooms, sliced (like shiitake and cremini)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup sour cream
- 1/2 cup vegetable broth
- 2 tablespoons olive oil
- Fresh thyme for garnish
Step-by-Step Instructions
- Sauté onion and garlic in olive oil until soft, about 5 minutes.
- Add mushrooms and cook until they release their juices and brown.
- Pour in broth and simmer for 10 minutes to reduce.
- Stir in sour cream off heat for a creamy sauce.
- Cook pappardelle al dente, then toss with the sauce. Garnish with thyme.
Why You’ll Love It
The mushrooms give it that umami punch without meat, ideal for meatless Mondays. I swapped sour cream for yogurt once—big mistake, it curdled. :/ This one’s quick and fancy enough for date nights.
5. Italian Sausage and Kale Rigatoni
Spicy sausage meets hearty kale in this robust pasta, capturing fall’s bold flavors. It’s like a warm blanket for your belly on those blustery days.
Ingredients
- 1 pound rigatoni
- 4 Italian sausage links, casings removed
- 4 cups kale, chopped
- 1 can (14 oz) diced tomatoes
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Olive oil for cooking
- Parmesan shavings
Step-by-Step Instructions
- Brown sausage in olive oil over medium heat, breaking it up as it cooks.
- Add garlic and red pepper flakes; sauté for 1 minute.
- Toss in kale and tomatoes. Simmer until kale wilts, about 5 minutes.
- Cook rigatoni in boiling water until al dente. Drain and add to the skillet.
- Mix everything together and top with Parmesan.
Why You’ll Love It
Kale adds a nutritious crunch that balances the sausage’s richness—healthy ish without trying too hard. My first attempt had too much spice; dial it back if you’re not a heat fan. Great for leftovers that taste even better the next day.
6. Roasted Harvest Vegetable Orzo
Load up on fall veggies like carrots and Brussels sprouts in this vibrant orzo dish. It’s colorful, flavorful, and screams autumn harvest—who wouldn’t want that on their plate?
Ingredients
- 1 1/2 cups orzo
- 2 cups mixed fall veggies (carrots, Brussels sprouts, parsnips), chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/2 cup feta cheese, crumbled
- Salt and pepper
Step-by-Step Instructions
- Toss veggies with half the olive oil, salt, and pepper. Roast at 425°F for 20 minutes.
- Cook orzo in salted water until tender. Drain it.
- Whisk remaining oil with balsamic for a dressing.
- Combine orzo, roasted veggies, and feta. Drizzle with dressing and toss.
Why You’ll Love It
The balsamic glaze ties everything together with a tangy zing. I added too many sprouts once and it got bitter—balance is key. Super versatile for vegan swaps, and it’s a hit at potlucks.
7. Creamy Tomato Basil Penne with Squash
Amp up classic tomato basil with roasted squash for a fall spin. This pasta’s creamy without being heavy, perfect for when you want comfort minus the guilt.
Ingredients
- 12 ounces penne
- 2 cups yellow squash, diced and roasted
- 1 can (28 oz) crushed tomatoes
- 1/2 cup cream
- Fresh basil, handful chopped
- 2 cloves garlic, minced
- Olive oil
Step-by-Step Instructions
- Roast squash at 400°F for 15 minutes until golden.
- Sauté garlic in olive oil, then add tomatoes and simmer for 10 minutes.
- Stir in cream and basil for a silky sauce.
- Cook penne al dente, then mix with sauce and squash.
Why You’ll Love It
Squash adds sweetness that complements the tangy tomatoes beautifully. FYI, fresh basil is non-negotiable—dried just doesn’t cut it. Ideal for quick weeknights when you need something soul-soothing.
8. Pesto Pasta with Roasted Brussels Sprouts
Homemade pesto gets earthy with roasted sprouts, making this pasta a green machine for fall. It’s fresh yet cozy, like summer’s last hurrah meeting autumn.
Ingredients
- 10 ounces linguine
- 2 cups Brussels sprouts, halved and roasted
- 1 cup basil pesto (store-bought or homemade)
- 1/4 cup pine nuts, toasted
- Lemon zest from 1 lemon
- Parmesan for serving
Step-by-Step Instructions
- Roast sprouts at 425°F for 18 minutes until crispy.
- Cook linguine in boiling water until al dente. Reserve water.
- Mix pesto with a splash of pasta water for smoothness.
- Toss pasta with pesto, sprouts, pine nuts, and lemon zest.
Why You’ll Love It
The sprouts’ char adds depth to the bright pesto—pure magic. I over-roasted once and they turned to charcoal; watch the timer! Light enough for lunch, hearty for dinner.
9. Caramelized Onion and Goat Cheese Fusilli
Slow-caramelized onions melt into tangy goat cheese for a luxurious pasta. This one’s for when you want to impress without much effort—fall elegance in a bowl.
Ingredients
- 1 pound fusilli
- 3 large onions, sliced thin
- 4 ounces goat cheese
- 2 tablespoons butter
- 1/4 cup white wine (optional)
- Thyme sprigs
- Salt
Step-by-Step Instructions
- Caramelize onions in butter over low heat for 30 minutes, stirring often.
- Deglaze with wine if using, then crumble in goat cheese to melt.
- Cook fusilli al dente and add to the pan.
- Toss with thyme and season.
Why You’ll Love It
Onions turn jammy and sweet, pairing perfectly with goat cheese’s tang. Skipped the wine once—still good, but the acidity elevates it. Romantic vibe for cozy date nights at home.
10. Spicy Pumpkin Vodka Rigatoni
Inspired by that viral sauce, this pumpkin vodka pasta brings heat and creaminess. Fall’s pumpkin obsession meets a kick—why settle for mild?
Ingredients
- 12 ounces rigatoni
- 1 cup pumpkin puree
- 1/2 cup vodka
- 1/2 cup heavy cream
- 1 teaspoon chili flakes
- 2 cloves garlic, minced
- Olive oil
Step-by-Step Instructions
- Sauté garlic and chili in oil for 1 minute.
- Add vodka and reduce by half.
- Stir in pumpkin and cream; simmer 5 minutes.
- Cook rigatoni, then toss in sauce.
Why You’ll Love It
The spice warms you up on cool nights, with pumpkin smoothing it out. Too much chili ruined my batch once—start low. Boozy twist makes it fun for adults-only dinners. 🙂
11. Acorn Squash and Ricotta Stuffed Shells
Stuff jumbo shells with ricotta and roasted acorn squash for a baked pasta masterpiece. It’s like lasagna’s easier cousin, bursting with fall goodness.
Ingredients
- 20 jumbo pasta shells
- 2 cups acorn squash, roasted and mashed
- 1 cup ricotta cheese
- 1/2 cup mozzarella, shredded
- 1 jar marinara sauce
- 1 egg
- Fresh parsley
Step-by-Step Instructions
- Roast squash at 400°F for 25 minutes, then mash it.
- Mix ricotta, egg, mashed squash, and half the mozzarella.
- Cook shells al dente, stuff with mixture.
- Spread marinara in a baking dish, add stuffed shells, top with cheese.
- Bake at 375°F for 20 minutes.
Why You’ll Love It
Creamy filling meets sweet squash for ultimate comfort. I used cottage cheese sub once—texture was off. Great for make-ahead meals that wow guests.
12. Harvest Vegetable Lasagna
Layer fall veggies like zucchini and mushrooms in this no-meat lasagna. It’s hearty, cheesy, and screams autumn harvest without the fuss.
Ingredients
- 9 lasagna noodles
- 2 cups mixed veggies (zucchini, mushrooms, bell peppers), sliced
- 2 cups ricotta
- 3 cups marinara
- 2 cups mozzarella
- 1/2 cup Parmesan
- Olive oil
Step-by-Step Instructions
- Sauté veggies in oil until tender.
- Cook noodles al dente.
- Layer sauce, noodles, ricotta, veggies, and cheeses in a dish. Repeat.
- Bake at 375°F for 30 minutes until bubbly.
Why You’ll Love It
Veggies add freshness to the cheese overload—balanced bliss. Overcooked noodles once made it mushy; keep them firm. Perfect for feeding a crowd on game days.
13. Brown Butter Sage Gnocchi
Pillowy gnocchi swims in nutty brown butter with sage. Simple, elegant, and pure fall magic—who needs more than that?
Ingredients
- 1 pound gnocchi
- 1/2 cup butter
- 10 fresh sage leaves
- 1/4 cup walnuts, chopped
- Parmesan for topping
- Salt
Step-by-Step Instructions
- Brown butter in a pan until nutty, add sage to crisp.
- Cook gnocchi in boiling water until they float.
- Toss gnocchi in butter sauce with walnuts.
- Serve with Parmesan.
Why You’ll Love It
Brown butter’s toasty flavor elevates everything. Burned it my first try—low heat is crucial. Quick enough for busy nights, fancy for weekends.
14. Cider-Braised Chicken and Pasta
Tender chicken braised in cider over pasta captures fall’s essence. Sweet, savory, and oh-so-cozy.
Ingredients
- 10 ounces farfalle pasta
- 4 chicken thighs, boneless
- 1 cup apple cider
- 1 onion, sliced
- 2 cloves garlic
- 1 tablespoon mustard
- Olive oil
Step-by-Step Instructions
- Brown chicken in oil, remove.
- Sauté onion and garlic, add cider and mustard to simmer.
- Return chicken, braise 20 minutes until tender.
- Shred chicken, mix with cooked farfalle.
Why You’ll Love It
Cider infuses juicy flavor into the chicken. Skipped mustard once—lacked zing. Hearty for cold snaps, with leftovers that shine.
15. Sweet Potato Alfredo Linguine
Swap cauliflower for sweet potato in this lighter alfredo. Creamy, orange-hued, and full of fall warmth.
Ingredients
- 12 ounces linguine
- 2 sweet potatoes, boiled and pureed
- 1 cup milk
- 1/2 cup Parmesan
- 2 cloves garlic
- Nutmeg pinch
- Butter
Step-by-Step Instructions
- Puree boiled sweet potatoes.
- Melt butter, add garlic, then milk and puree to simmer.
- Stir in cheese and nutmeg.
- Toss with cooked linguine.
Why You’ll Love It
Sweet potato adds natural sweetness and creaminess—healthier twist on alfredo. Over-nutmegged it before; a pinch suffices. Veggie-forward for guilt-free indulgence.
There you have it—15 fall pasta recipes that blend comfort, flavor, and ease for those cozy nights. They pack seasonal punches like pumpkin and squash, saving your sanity on busy evenings while delivering big on taste. Grab your fork and dig in; your taste buds will thank you!
