Description
Cozy Fall Pasta Recipes You’ll Love
Ingredients
Scale
- 12 ounces pasta (fettuccine or penne)
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup heavy cream (or coconut cream for a dairy-free option)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan alternative)
- 2 tablespoons butter (or olive oil)
- 2 cloves garlic (minced)
- 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
- Salt and pepper (to taste)
- Chopped walnuts (for garnish, optional)
- 12 ounces pasta (farfalle or rotini)
- 2 cups butternut squash (peeled and diced)
- 2 cups fresh spinach
- 1/2 cup ricotta cheese (or cashew cream for a vegan option)
- 1/4 cup grated Parmesan cheese (or a dairy-free alternative)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- Salt and pepper (to taste)
- Pinch of nutmeg (optional)
- 12 ounces pasta (penne or spaghetti)
- 8 ounces mushrooms (sliced, any variety)
- 2 cups fresh spinach
- 1/2 cup heavy cream (or almond milk for a lighter option)
- 1/2 cup grated Parmesan cheese (or a vegan cheese substitute)
- 2 tablespoons butter (or vegan butter)
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- Salt and pepper (to taste)
Instructions
- Cook Pasta: Boil salted water and cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- Make Sauce: In a skillet, melt butter over medium heat. Add garlic and sage, sautéing for 1 minute until fragrant.
- Combine: Stir in pumpkin puree and heavy cream. Cook for 2-3 minutes, then add Parmesan cheese. Mix until creamy, adjusting with reserved pasta water as needed.
- Toss Pasta: Add cooked pasta to the sauce, mixing to coat. Season with salt and pepper.
- Serve: Garnish with walnuts and enjoy!
- Roast Squash: Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- Cook Pasta: While roasting, cook pasta according to package instructions. Drain and set aside.
- Sauté Spinach: In a skillet, heat olive oil and sauté garlic for 1 minute. Add spinach and cook until wilted. Season with salt, pepper, and nutmeg.
- Combine: Mix the pasta, roasted squash, ricotta, and Parmesan in a large bowl.
- Serve: Serve warm, garnished with extra cheese if desired.
- Cook Pasta: Prepare pasta according to package instructions. Reserve 1 cup of pasta water.
- Sauté Mushrooms: In a skillet, melt butter and cook mushrooms until browned (about 5-7 minutes). Add garlic and thyme, cooking for another minute.
- Make Sauce: Stir in heavy cream and Parmesan cheese, cooking until thickened. Adjust consistency with reserved pasta water.
- Add Spinach: Mix in spinach until wilted. Season with salt and pepper.
- Combine: Toss cooked pasta with the sauce and serve warm.
Notes
- Feel free to substitute any pasta type you prefer.
- Use fresh herbs for better flavor.
- Adjust seasoning to taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop and Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Cozy Fall Pasta, Pumpkin Pasta, Butternut Squash Pasta, Mushroom Pasta