21 Best fall recipes

Fancy comforting food? These fall recipes are for you! Packed with comfortable seasonal products and autumn flavors, they are perfect for fresh nights.

Does anyone else make rehearsal autumn pasta recipes? With sunset earlier and cooler temperatures, I have wanted comforting food lately, and nothing is hitting the place like a comfortable pasta bowl.

In case you feel the same thing, I gathered our best fall recipes below. They include classic Italian tomato sauce pasta, ultra-creative pasta and of course, others that are filled with the best products of the season (bring the musk squash!). Whether you are looking for a quick night solution or a dish that will appeal to the crowd for a special occasion, I’m sure you will find recipes for autumn pasta here you like.

Our 5 best fall pasta recipes

Squash pasta based on creamy muscles

Dous in a creamy musk squash and a sage sauce, these comforting pasta fall practically in a bowl.

Gnocchi in leaf

If you are looking for fall recipes to add to your dinner rotation on weekdays, put this gnocchi sheet at the top of your list. It meets on a single baking sheet in less than 30 minutes – no required boiling!

Vegetarian lasagna

If I organize family or friends for an autumn dinner, I almost always serve this lasagna. Otherwise, cheesy and filled with tasty vegetables, it’s a crowd pleasure every time.

Mushrooms

Fleshy mushrooms, fresh rosemary and a touch of white wine fill these pasta with soil flavors.

Mac and musk cheese

Warm wrestling: this autumn twist on cheese macaroni is even better than the classic! The mixed squash makes the sauce extra-creator.

More fall recipes to try

Ziti cooked in the easy oven

These copious baked pasta are like a simplified version of the lasagna. The impertinent noodles are superimposed with lemon ricotta and fresh spinach and garnished with melting cheese.

Black cheese and pepper

Made with 4 simple ingredients, these Roman pasta is an ideal way to satisfy a desire for comforting food during the week. I love it with one side of roasted broccoli or sautéed curly cabbage.

Vodka pens

Of course, you can buy vodka sauce in a pot. But this homemade version has a deeper flavor, a more silky texture … and meets in less than 30 minutes with basic childcare ingredients.

Spaghetti garlic and oil

These pasta is perfect for autumn weekly evenings when you feel like you have nothing in your refrigerator. A few heavy point ingredients – the shell, the garlic, the olive oil and the red pepper flakes – fill it with a rich flavor.

Pasta and beans

Can’t choose between pasta and soup? You don’t have to! This Italian pasta soup and beans is the best of both worlds, with a fragrant tomato broth, aromatic vegetables and green vegetables.

Musk squash ravioli

This ravioli worthy of a restaurant is the ultimate fall cooking project! Fine leaves of homemade pasta are filled with a garnish of sweet, tangy and tasty bostern walnut squash.

Orecchiette with rabe broccoli

This recipe is my point of view on the classic Italian association of Broccoli Rabe and Orecchiette. I add soft caramelized onions to balance the bitterness of broccoli and mix some sausages made from plants for proteins. It’s a delicious fall dinner!

Lentil pasta

These pantry pasta is a basic food in my rotation in cold weather. It is comforting in the way that only red sauce pasta can be, with lenses and vegetables for an additional stay.

Mac and homemade cheese

At that time of year, Jack and Ollie would be happy to eat this recipe for dinner every night! Made with three types of cheese, this is my best version of a conventional oven mac.

Cauliflower

These pasta in fresh fall are noodles in equal parts and roasted cauliflower. The lemon zest and the capers fill it with lively and brackish flavor.

Toe

For advice: These shells are perfect for doing in advance! When we take people for dinner, I often assemble them one day in advance and storage in the refrigerator. I cook them just before serving!

Fettuccine Alfredo

These creamy autumn pasta are completely without cream! Instead, the mixed cauliflower gives the sauce its velvety texture.

Mac and vegan cheese

Sweet potatoes and cashew nuts mix to create the sticky “cheese” sauce for these pasta without dairy products. It is a success with children and adults. You won’t miss the cheese a bit!

Sun -dried tomato pasta with curly cabbage

This fall pasta recipe is one in my favorite ways to eat my Greens! It includes tons of kale, as well as savory dried tomatoes, caramelized fennel and sage.

Squash of the Orecchiette hazelnut with chili oil, feta and mint

I love the combination of textures and flavors in these unexpected autumn pasta. Sweet and creamy cubes of roasted musk squash play crunchy hazelnuts, spicy chili oil and acidile feta cheese. A shower of fresh mint leaves takes it up.

Penne Alla Ararabbiata

Tired of the old Marinara Nature sauce? Pice things with this recipe for Arrabbiata sauce! A large pinch of red pepper flakes gives him a delicious heat kick.

Best fall pasta recipes: musk squash pasta

Preparation time: 10 minutes min

Cooking time: 40 minutes min

Total time: 50 minutes min

Service 4

These creamy musk squash pasta are one of our favorite fall pasta recipes!

• ½ small musk squash,, Half cut vertically and sown
• Freshly ground sea and black pepper
• 2 shallot,, roughly chopped (⅔ cup)
• 3 cloves,, No
• ¾ cup water
• ½ cup Raw cashews
• 2 tablespoons extra virgin olive oil,, More more for the drizzle
• 1 tablespoon nutritional yeast
• 1 tablespoon balsamic vinegar
• 10 fresh sage leaves
• 1 tablespoon Fresh thyme sheets,, More for the garnish
• 12 ounces Rubini pasta

Cook modePrevent your screen from becoming dark

• Preheat the oven to 425 ° F and line a baking sheet with parchment paper.

• Water the squash with olive oil, sprinkle with salt and pepper and place the cut side on the baking sheet. Wrap the shallots and garlic cloves in aluminum foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Road for 30 minutes or until the squash is soft.

• Measuring 1 cup of roasted squash flesh and transfer to a mixer with shallot, peeled garlic, water, cashews, olive oil, nutritional yeast, vinegar, sage, thyme, ¾ for teaspoon salt and several pepper pepper. Mix until Creamy.

• Cook the pasta according to the instructions in a pot of boiling salted water. Reserve 1 cup of hot pasta water.

• Drain the pasta and return to the pot. Add the sauce, adding ½ to 1 cup of reserved pasta water to loosen the sauce and coat the pasta. Season with ¼ to ½ teaspoon of salt. Garnish with freshly ground black pepper and a few thyme leaves and serve.