11 Fall Pasta Recipes
Fall is technically just around the corner and with the hints of cooler mornings and evenings, we are looking forward to it! Fall is such a lovely season. There’s some lingering aspects of summer but it’s not yet cold enough that the weather limits everything we do. My clothes and our food are the first things to change with the seasons. And on our radar this week are fall pasta recipes.
Fall, especially early fall, is such a great time for fresh, seasonal produce. Items are still here from summer, but the cooler weather items are also starting to appear at the markets! It’s surprisingly the most prolific time right now!
And pasta is a such a filling meal, it feels great when the weather really starts to put a chill in the air. So you can mix in those summer flavors, the seasonal fall ingredients, and just enjoy the ease of cooking and eating seasonally (and therefore more sustainably).
CONTENTS
11 Fall Pasta Recipes
When it comes to fall produce, most people think pumpkins and apples. While both of those are absolutely right, it’s just the tip of the iceberg. Fall fruits and vegetables are numerous and as long as you get good sunlight and warmth, summer produce will still provide!
This is actually a fun time to mix seasonal deliciousness – beets with fresh corn, kale salads with sliced peaches, sweet potatoes with tomatillos (try roasted sweet potatoes and a simple roasted tomatillo salsa in a taco, you’ll know what I mean). It’s fun to mix the flavors and consistencies this time of year.
Below are the best seasonal fall veggies and herbs for pasta recipes, but there are loads more great produce options this time of year. Farmers markets should be teeming with items. And if you live in a place where your markets are seasonal, be sure to get your fill now!
What are the Best Seasonal Fall Ingredients
- broccoli
- butternut squash
- cabbage
- kale
- leeks
- mushrooms
- onion
- pumpkin
- sage
- spinach
- sweet potato
11 Fall Pasta Recipes
Roasted Vegetable Pasta
A family favorite in our house for years, this roasted vegetable pasta is easy to make and packed with flavor. Roast a variety of veggies in the oven and add to cooked pasta with olive oil, seasonings, and goat cheese. Great for using up veggies and enjoying what’s in season!
I absolutely love mushrooms in this recipe. If you can’t get enough mushrooms, try this mushroom aglio olio (garlic and olive oil) recipe!
Cabbage Pasta
I’ve been making this cabbage pasta recipe for years and we love it. Shreds of cabbage blend seamlessly with spaghetti or fettuccini pasta. Ground turkey adds more flavor than you’d expect and it all comes together with the addition of some yummy stock. Add some chili flakes for a perfect little pinch of heat!
Broccoli Pasta
An unexpected treat, this creamy vegan pasta uses cashews for the creaminess and the broccoli florets are a welcome brightness is this pasta. Great as a side dish on an entree, it’s much more filling than you’d expect!
Chicken Sausage Pasta
A quick and easy one pot meal, chicken sausage pasta is the perfect option for a weeknight pasta meal or a late night arrival home. Once the water boils for the pasta – just 15 minutes until it’s ready to serve! And it’s so yummy – without many dishes. Life hack: I like to keep chicken sausage inthe freezer for those impromptu meals when it just all needs to come together quickly!!
Pasta and Peas
Probably one of the first recipes I ever truly created from scratch is this pasta with peas recipe. It came from a whim and little food in the house. Fresh spinach and peas (yep, from the freezer) are added to boiling pasta water for a quick heat. Topped with loads of lemon and parmesan and you’ll have a new go to – year round favorite (not just a fall pasta recipe favorite)!
Pumpkin Pasta
Made with canned or fresh puree, this pumpkin pasta is a cozy recipe to have on hand this season. Simple ingredients, including dried sage and nutmeg, and you’ll wonder how you mad such a delicious homemade dinner so quickly!
Butternut Squash & Sausage Pasta
The ultimate fall pasta recipe, this apple chicken sausage pasta has roasted butternut squash cubes for a beautiful dish and loads of vitamins! Cooked chicken apple sausage roasts in the oven with the squash while the pasta cooks on the stove top. Mix it all together for a yummy dish everyone will ask for again and again.
Turkey, Kale, & Pesto Pasta
A delicious fall pasta recipe, ground turkey pasta offers a great source of protein too. Cooked turkey is mixed with shredded kale, sun-dried tomatoes, and your favorite pesto for a filling, flavorful dinner. See my pesto recipe here if you don’t have your own.
Brussel Sprouts Pasta
Crispy, flavor-packed sprouts are roasted to perfection and mixed into this vegetarian pasta (a great side dish for carnivores too). This brussel sprouts pasta recipe is flavored with smoked paprika, lemon, parsley, and parmesan for just the right balance of flavor. And topped wit walnuts for that yummy crunch!
Tuna Pasta
Another perfect dinner recipe when there isn’t much in the house or you don’t have much time. Tuna pasta recipe uses canned tuna for great protein and it’s brightened up with fresh lemon, garlic, and peas. And don’t skimp on the freshly cracked pepper. It’s the perfect finish.
Pasta Recipe Alternatives
I understand how easy pasta is for a dinner – no matter the sauce or topping. We have a few ways to make things a little exciting, even if it’s your go to recipe.
First, we love baked pasta. I usually do this with a tomato sauce, sauteed veggies mixed in, and then a ground meat or leftover chopped meat. Mix it all on the stovetop cooker, top with shredded cheese and broil for a few minutes. It’s somehow just different enough to feel like a different meal.
If you have mac and cheese lovers in your house, fall produce like squash, pumpkin, and sweet potatoes are great mix-ins that don’t change the consistency. Start with a small addition if you’re unsure how it will be received.
I also like to play around with unexpected items in pasta like canned beans (chickpeas are a great hidden source of protein). And have you ever had chopped nuts in pasta? I like to toast them so they’re a touch softer, but they’re a welcome crunchy when everything else in the pasta dish chews so easily.
And then, as simple as this sounds, just changing up the pasta shape can be just enough of a difference for a little fun and enjoyment!
FALL PASTA RECIPES
Ingredients
- 2 cups cubed winter squash such as butternut*
- ½ cup chopped yellow onion
- 2 tablespoons extra virgin olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon ground coriander
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 4 pack cooked chicken apple sausage sliced into ½-inch pieces
- 1 pound orecchiette pasta cooked according to package directions
- Optional garnishes: shaved parmesan finely chopped fresh sage leaves
Instructions
- Preheat the oven to 425°F.
- Place the squash and onion in a medium bowl. Pour in the olive oil. Add the salt, coriander, garlic powder, and pepper. Stir to coat the vegetables with oil and seasonings. Transfer to a large, rimmed baking sheet.
- Add the sausage to the sheet pan and spread everything into a single layer.
- Bake for 10 minutes. Carefully remove from the oven and stir. Bake an additional 12 to 15 minutes, until the squash is tender and the sausage pieces begin to brown.
- Divide the pasta evenly among four serving plates. Top with an equal amount of squash and sausage. Garnish with shaved parmesan and sage, if desired, before serving.
