Craving comfort food? These fall pasta recipes are for you! Packed with seasonal produce and cozy autumn flavors, they’re perfect for cool nights.
Is anyone else making fall pasta recipes on repeat? With the sun setting earlier and the temps getting cooler, I’ve been craving comfort food lately, and nothing hits the spot like a cozy bowl of pasta.
In case you feel the same, I’ve rounded up our best fall pasta recipes below. They include classic Italian tomato sauce pastas, ultra-creamy ones, and of course, others that are packed with the season’s best produce (bring on the butternut squash!). Whether you’re looking for a quick weeknight fix or a crowd-pleasing dish for a special occasion, I’m sure you’ll find some fall pasta recipes here you love.
Our Top 5 Fall Pasta Recipes
Creamy Butternut Squash Pasta
Doused in a creamy butternut squash and sage sauce, this comforting pasta is practically fall in a bowl.
Sheet Pan Gnocchi
If you’re looking for fall pasta recipes to add to your weeknight dinner rotation, put this sheet pan gnocchi at the top of your list. It comes together on a single baking sheet in under 30 minutes—no boiling required!
Vegetarian Lasagna
If I’m hosting family or friends for a fall dinner, I almost always serve this lasagna. Saucy, cheesy, and packed with flavorful vegetables, it’s a crowd pleaser every time.
Mushroom Pasta
Meaty mushrooms, fresh rosemary, and a splash of white wine fill this pasta with earthy fall flavors.
Butternut Squash Mac and Cheese
Hot take: this fall twist on mac and cheese is even better than the classic! Blended squash makes the sauce extra-creamy.
More Fall Pasta Recipes to Try
Easy Baked Ziti
This hearty baked pasta is like a simplified version of lasagna. The saucy noodles are layered with lemony ricotta and fresh spinach and topped off with melty cheese.
Cacio e Pepe
Made with 4 simple ingredients, this Roman pasta is a perfect way to satisfy a weeknight comfort food craving. I love it with a side of roasted broccoli or sautéed kale.
Penne alla Vodka
Sure, you can buy vodka sauce in a jar. But this homemade version has a deeper flavor, silkier texture…and comes together in under 30 minutes with basic pantry ingredients.
Spaghetti Aglio e Olio
This pasta is perfect for fall weeknights when you feel like you have nothing in your fridge. A few heavy-hitting ingredients—parsley, garlic, olive oil, and red pepper flakes—fill it with rich flavor.
Pasta e Fagioli
Can’t pick between pasta and soup? You don’t have to! This Italian pasta and bean soup is the best of both worlds, featuring a fragrant tomato broth, aromatic veggies, and greens.
Butternut Squash Ravioli
This restaurant-worthy ravioli is the ultimate fall cooking project! Thin sheets of homemade pasta are filled with a sweet, tangy, and savory butternut squash filling.
Orecchiette with Broccoli Rabe
This recipe is my take on the classic Italian pairing of broccoli rabe and orecchiette. I add sweet caramelized onions to balance the broccoli’s bitterness and toss in a few plant-based sausages for protein. It’s a delicious fall dinner!
Lentil Pasta
This pantry pasta is a staple in my cold weather rotation. It’s comforting in the way that only red sauce pasta can be, with lentils and veggies for extra staying power.
Homemade Mac and Cheese
At this time of year, Jack and Ollie would be happy eating this recipe for dinner every night! Made with three types of cheese, it’s my best version of a classic baked mac.
Cauliflower Pasta
This fresh fall pasta is equal parts noodles and roasted cauliflower. Lemon zest and capers fill it with bright and briny flavor.
Stuffed Shells
Pro tip: These shells are great for making ahead! When we’re having people over for dinner, I often assemble them a day in advance and store them in the fridge. I bake them off just before serving!
Fettuccine Alfredo
This creamy fall pasta is totally cream-free! Instead, blended cauliflower gives the sauce its velvety texture.
Vegan Mac and Cheese
Sweet potato and cashews blend together to create the gooey “cheese” sauce for this dairy-free pasta. It’s a hit with kids and adults alike. You won’t miss the cheese one bit!
Sun-Dried Tomato Pasta with Kale
This fall pasta recipe is one of my favorite ways to eat my greens! It features tons of kale, plus savory sun-dried tomatoes, caramelized fennel, and sage.
Butternut Squash Orecchiette with Chili Oil, Feta, and Mint
I love the combination of textures and flavors in this unexpected fall pasta. Sweet, creamy cubes of roasted butternut squash play off crunchy hazelnuts, spicy chili oil, and tangy feta cheese. A shower of fresh mint leaves takes it over the top.
Penne all’Arrabbiata
Tired of plain old marinara sauce? Spice things up with this arrabbiata sauce recipe! A big pinch of red pepper flakes gives it a delicious kick of heat.
Best Fall Pasta Recipes: Butternut Squash Pasta
Serves 4
This creamy butternut squash pasta is one of our favorite fall pasta recipes!
- ½ small butternut squash, halved vertically and seeded
- Sea salt and freshly ground black pepper
- 2 shallots, coarsely chopped (⅔ cup)
- 3 garlic cloves, unpeeled
- ¾ cup water
- ½ cup raw cashews
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon nutritional yeast
- 1 tablespoon balsamic vinegar
- 10 fresh sage leaves
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 12 ounces rotini pasta
Prevent your screen from going dark
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Preheat the oven to 425°F and line a baking sheet with parchment paper.
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Drizzle the squash with olive oil, sprinkle with salt and pepper, and place cut side down on the baking sheet. Wrap the shallots and garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 30 minutes, or until the squash is soft.
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Measure 1 cup of the roasted squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, olive oil, nutritional yeast, vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of pepper. Blend until creamy.
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Cook the pasta according to package directions in a pot of salted boiling water. Reserve 1 cup of the hot pasta water.
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Drain the pasta and return to the pot. Stir in the sauce, adding ½ to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta. Season with ¼ to ½ teaspoon salt. Top with freshly ground black pepper and a few thyme leaves and serve.
