14 Best Pasta Recipes for Fall
Photo by Victor Protasio / Food Styling by Micah Morton / Prop Styling by Missie Neville Crawford
Creamy pumpkin and hearty sausage are some of our favorite fall ingredients to add to pasta. Whether you're looking for a cheesy lasagna or a sage-scented gnocchi, these recipes are winners. Here, 14 of our favorite fall pastas including rich pumpkin lasagna, baked sausage-ricotta penne, and spicy cheddar and pumpkin orzo.
One-Pot White Wine Pasta with Mushrooms and Leeks
This creamy, savory one-pot pasta dish comes together without the need to boil the pasta separately. Savory sautéed mushrooms and gently sweet leeks combine with cream, lemon juice, and white wine to create a rich sauce.
Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland
Pumpkin Lasagne
Freshly roasted pumpkin or unseasoned pumpkin purée can be used in this comforting, creamy take on the classic baked pasta dish.
© Karen Mordechai
Tagliatelle with Fennel in White Wine-Pumpkin Sauce
What's the secret to this delicious pasta? A squeeze of fresh lemon juice balances the creamy pumpkin sauce.
© Sarah Bolla
Lasagna with Mushroom Ragù and Prosciutto Cotto
This 24-layered pasta masterpiece from Danielle Glantz, chef and owner of Pastaio Via Corta, a pasta shop in Gloucester, Massachusetts, consists of a hearty mushroom ragù made with both dried and fresh mushrooms; a creamy, onion-infused béchamel; and salty slices of prosciutto cotto, layered between handmade sheets of pasta.
Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Christine Keely
Golden Macaroni and Cheese with Butternut Squash Purée
Put an autumn spin on the classic pasta by using the bottom half of butternut squash.
© Kate Winslow
Spaghetti with Brussels Sprouts and Sausage Breadcrumb Topping
F&W's Kay Chun tops pasta with a very fast and delicious combination of pork sausage, brussels sprouts, and crispy breadcrumbs.
John Kernick
Spicy Cheddar and Pumpkin Orzo with Arugula
Orzo plays a very comforting role in this dish, soaking up a savory pumpkin and spicy cheddar cheese sauce. Tossing in fresh peppery arugula to this just before serving adds a pop of color and great texture.
© Sarah Bolla
Roasted Butternut Squash and Sage Pierogi
Sweet, nutty roasted butternut squash makes a perfect fall filling for pierogi.
Baked Penne with Sausage and Creamy Ricotta
This hearty baked pasta dish is mixed with a quick garlic-infused tomato sauce, studded with chunks of Italian sausage, then topped with dollops of fresh ricotta and a layer of mozzarella and Parmigiano-Reggiano.
© Tina Rupp
Carrot-and-Ricotta Ravioli Filling
Use this filling to make easy ravioli.
© Antonis Achilleos
Turkey and Butternut Squash Lasagna with Crispy Sage
Each layer of this next-level lasagna leans on Thanksgiving leftovers in a smart way to bring big flavor to the table. Leftover sautéed mushrooms jazz up the creamy béchamel, while mashed butternut squash provides a smooth contrast to the hearty turkey filling flavored with leftover gravy and Parmesan, and pan-fried sage leaves add an elegant twist.
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Cheesy Baked Pasta with Sweet Potatoes and Radicchio
This amazing fall recipe combines thick, tubular torchio pasta with chunks of sweet potatoes, radicchio slices, pecans, and lots of cheese.
Rigatoni with Veal Bolognese and Butternut Squash
F&W chef in residence Andrew Zimmern makes his velvety pasta sauce even more luscious with a touch of cream.
© Stephanie Meyer
Ossola-Style Gnocchi with Sage-Butter Sauce
These hearty cold-weather dumplings are from the Ossola Valley in northern Piedmont, only a few miles from the Swiss border. In addition to potatoes, these gnocchi are made with winter squash, chestnut flour, and nutmeg. The chestnut flour is optional, but it's worth seeking out for the singular nuttiness it adds to these dumplings.
Photo by Victor Protasio / Food Styling by Micah Morton / Prop Styling by Missie Neville Crawford
