18 Easy Pasta Recipes for Fall

ByViolet ParkerEditorial Policy

Looking for inspiration for deliciously easy pasta recipes for fall? You’re in the best place! I’ve put together this carefully curated collection of the best autumn inspired pasta recipes that celebrate all the beautiful flavors of the season.  

Here’s why I’ve chosen these recipes, and why I think you’ll love them as much as I do:

  • Seasonal Flavors: Each recipe incorporates autumn ingredients like pumpkin, butternut squash, and apples, bringing a warm and cozy taste of the season to your table.
  • Comforting and Hearty: These dishes are perfect for cooler weather, offering rich, creamy, and satisfying meals that are perfect for cozy dinners.
  • Variety and Versatility: With a range of flavors from sweet to savory, and options that include meat and vegetarian friendly, there’s something for everyone.
  • Easy to Prepare: Many of these recipes are straightforward and simple to make, making them ideal for weeknight dinners or casual gatherings.
  • Nutritious and Filling: Ingredients like kale, spinach, and other vegetables add nutritional value, making these dishes not only delicious but also wholesome.
  • Crowd-Pleasers: These recipes are great for simple family meals or entertaining guests, with familiar yet unique flavors that appeal to a wide range of tastes.

1. Creamy Pumpkin Alfredo

creamy pumpkin alfredo

This Creamy Pumpkin Alfredo combines the earthy sweetness of pumpkin with a rich, creamy Alfredo sauce. It’s a comforting and satisfying dish that’s perfect for fall evenings.

Serves: 4

Ingredients:

  • 12 oz fettuccine
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh sage leaves for garnish

Instructions:

  1. Cook fettuccine according to package instructions. Drain and set aside.
  2. In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
  3. Stir in pumpkin puree and heavy cream. Cook until heated through.
  4. Add Parmesan cheese and stir until melted and the sauce is smooth.
  5. Season with salt and pepper.
  6. Toss the cooked fettuccine in the sauce until well coated.
  7. Garnish with fresh sage leaves and serve immediately.

2. Butternut Squash and Sage Ravioli

butternut squash and sage ravioli

This Butternut Squash and Sage Ravioli features homemade or store-bought ravioli filled with creamy butternut squash, served in a brown butter sage sauce. It’s a delightful and elegant fall dish.

Serves: 4

Ingredients:

  • 16 oz butternut squash ravioli (store-bought or homemade)
  • 4 tablespoons butter
  • 8-10 fresh sage leaves
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. Cook ravioli according to package instructions. Drain and set aside.
  2. In a large skillet, melt butter over medium heat until it begins to brown.
  3. Add sage leaves and cook for 1-2 minutes until crispy.
  4. Add the cooked ravioli to the skillet and toss gently in the brown butter sauce.
  5. Season with salt and pepper.
  6. Serve with grated Parmesan cheese and extra crispy sage leaves.

3. Sausage and Apple Pasta

sausage and apple pasta

Sausage and Apple Pasta is a hearty and flavorful dish that combines savory sausage with sweet apples and a creamy sauce. It’s a perfect blend of sweet and savory flavors.

Serves: 4

Ingredients:

  • 12 oz penne pasta
  • 1 lb Italian sausage, casings removed
  • 2 apples, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Cook penne pasta according to package instructions. Drain and set aside.
  2. In a large skillet, cook sausage over medium heat until browned. Remove and set aside.
  3. In the same skillet, add onion and garlic, and sauté until softened.
  4. Add diced apples and cook until they begin to soften.
  5. Stir in heavy cream and chicken broth. Bring to a simmer.
  6. Return the sausage to the skillet and stir to combine.
  7. Add the cooked pasta and toss to coat in the sauce.
  8. Stir in Parmesan cheese and season with salt and pepper.
  9. Garnish with fresh parsley and serve immediately.

4. Pumpkin Sage Pasta

pumpkin sage pasta

Pumpkin Sage Pasta is a creamy and fragrant dish that combines the smooth texture of pumpkin puree with the aromatic flavor of fresh sage. It’s a simple yet elegant fall pasta.

Serves: 4

Ingredients:

  • 12 oz linguine
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 8-10 fresh sage leaves
  • Salt and pepper to taste

Instructions:

  1. Cook linguine according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
  3. Add pumpkin puree and heavy cream, stirring until combined and heated through.
  4. Add fresh sage leaves and simmer for 2-3 minutes.
  5. Remove the sage leaves and stir in Parmesan cheese.
  6. Season with salt and pepper.
  7. Toss the cooked linguine in the sauce until well coated.
  8. Garnish with extra sage leaves and serve immediately.

5. Mushroom and Spinach Pasta

mushroom and spinach pasta

Mushroom and Spinach Pasta is a rich and earthy dish, featuring sautéed mushrooms and fresh spinach in a garlic cream sauce. It’s a perfect comfort food for fall.

Serves: 4

Ingredients:

  • 12 oz spaghetti
  • 2 cups sliced mushrooms
  • 4 cups fresh spinach
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Cook spaghetti according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
  3. Add mushrooms and cook until browned and tender.
  4. Add spinach and cook until wilted.
  5. Stir in heavy cream and Parmesan cheese. Cook until the sauce thickens.
  6. Season with salt and pepper.
  7. Toss the cooked spaghetti in the sauce until well coated.
  8. Garnish with fresh parsley and serve immediately.

6. Pumpkin and Ricotta Stuffed Shells

pumpkin and ricotta stuffed shells

Pumpkin and Ricotta Stuffed Shells are a creamy and savory pasta dish, filled with a mixture of pumpkin, ricotta, and Parmesan cheese, baked in a rich marinara sauce.

Serves: 4

Ingredients:

  • 12 oz jumbo pasta shells
  • 1 cup pumpkin puree
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 2 cups marinara sauce
  • 1 teaspoon ground nutmeg
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta shells according to package instructions. Drain and set aside.
  3. In a bowl, mix pumpkin puree, ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper until well combined.
  4. Spread 1 cup of marinara sauce in the bottom of a baking dish.
  5. Fill each pasta shell with the pumpkin mixture and place in the baking dish.
  6. Pour the remaining marinara sauce over the stuffed shells.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes.
  8. Garnish with fresh basil and serve warm.

7. Chicken and Butternut Squash Pasta

chicken and butternut squash pasta

This Chicken and Butternut Squash Pasta is a hearty and satisfying dish, featuring tender chicken and sweet butternut squash in a creamy sauce.

Serves: 4

Ingredients:

  • 12 oz farfalle pasta
  • 1 lb chicken breast, cubed
  • 2 cups butternut squash, cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh thyme for garnish

Instructions:

  1. Cook farfalle pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned and cooked through. Remove and set aside.
  3. In the same skillet, add onion and garlic, and sauté until softened.
  4. Add butternut squash and cook until tender.
  5. Stir in heavy cream and chicken broth. Bring to a simmer.
  6. Return the chicken to the skillet and stir to combine.
  7. Add the cooked pasta and toss to coat in the sauce.
  8. Stir in Parmesan cheese and season with salt and pepper.
  9. Garnish with fresh thyme and serve immediately.

8. Spaghetti with Roasted Vegetables

spaghetti with roasted vegetables

Spaghetti with Roasted Vegetables is a healthy and flavorful dish, featuring a variety of roasted fall vegetables tossed with spaghetti and a light olive oil dressing.

Serves: 4

Ingredients:

  • 12 oz spaghetti
  • 1 zucchini, sliced
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 1 cup cherry tomatoes
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Arrange zucchini, bell pepper, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and balsamic vinegar, and sprinkle with salt and pepper.
  3. Roast for 20-25 minutes, until the vegetables are tender and caramelized.
  4. Cook spaghetti according to package instructions. Drain and set aside.
  5. In a large bowl, toss the roasted vegetables with the cooked spaghetti.
  6. Garnish with fresh basil and serve immediately.

9. Apple and Walnut Pasta

apple and walnut pasta

Apple and Walnut Pasta is a unique and delicious dish that combines sweet apples and crunchy walnuts with a creamy blue cheese sauce. It’s perfect for an elegant fall dinner.

Serves: 4

Ingredients:

  • 12 oz penne pasta
  • 2 apples, peeled and diced
  • 1/2 cup walnuts, toasted
  • 1/2 cup crumbled blue cheese
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Cook penne pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add apples and sauté until tender.
  3. Add heavy cream and bring to a simmer.
  4. Stir in crumbled blue cheese and cook until melted and the sauce is smooth.
  5. Add toasted walnuts and season with salt and pepper.
  6. Toss the cooked pasta in the sauce until well coated.
  7. Garnish with fresh parsley and serve immediately.

10. Pumpkin Carbonara

pumpkin carbonara

Pumpkin Carbonara is a creamy and savory pasta dish that combines the classic flavors of carbonara with the earthy sweetness of pumpkin. It’s a delightful twist on a traditional favorite.

Serves: 4

Ingredients:

  • 12 oz spaghetti
  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • 4 slices bacon, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Cook spaghetti according to package instructions. Drain and set aside.
  2. In a bowl, whisk together pumpkin puree, eggs, and Parmesan cheese until smooth.
  3. In a large skillet, cook bacon over medium heat until crispy. Remove and set aside.
  4. In the same skillet, add garlic and sauté until fragrant.
  5. Add the cooked spaghetti to the skillet and toss to combine with the bacon and garlic.
  6. Remove from heat and quickly stir in the pumpkin mixture, tossing until the pasta is well coated.
  7. Season with salt and pepper.
  8. Garnish with fresh parsley and serve immediately.

11. Roasted Beet and Goat Cheese Pasta

roasted beet and goat cheese pasta

Roasted Beet and Goat Cheese Pasta is a visually stunning dish, featuring vibrant roasted beets and creamy goat cheese tossed with pasta. The sweet and tangy flavors make it a unique fall dish.

Serves: 4

Ingredients:

  • 12 oz pasta (fusilli or penne)
  • 2 large beets, peeled and diced
  • 4 oz goat cheese
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
  • Fresh arugula for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss diced beets with olive oil, balsamic vinegar, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, until tender.
  3. Cook pasta according to package instructions. Drain and set aside.
  4. In a large bowl, combine the roasted beets with the cooked pasta.
  5. Crumble goat cheese over the top and toss gently until the cheese melts and coats the pasta.
  6. Garnish with fresh arugula and serve immediately.

12. Butternut Squash and Sausage Pasta Bake

butternut squash and sausage pasta bake

Butternut Squash and Sausage Pasta Bake is a comforting and hearty dish, featuring sweet butternut squash and savory sausage baked with pasta in a creamy sauce.

Serves: 6

Ingredients:

  • 12 oz rigatoni pasta
  • 1 lb Italian sausage, casings removed
  • 2 cups butternut squash, cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup grated mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cook rigatoni pasta according to package instructions. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned. Remove and set aside.
  4. In the same skillet, add onion and garlic, and sauté until softened.
  5. Add butternut squash and cook until tender.
  6. Stir in heavy cream and chicken broth. Bring to a simmer.
  7. Return the sausage to the skillet and stir to combine.
  8. Add the cooked pasta and toss to coat in the sauce.
  9. Transfer to a baking dish and top with mozzarella and Parmesan cheese.
  10. Bake for 20-25 minutes, until the cheese is melted and bubbly.
  11. Garnish with fresh parsley and serve immediately.

13. Pesto Pasta with Roasted Vegetables

pesto pasta with roasted vegetables

Pesto Pasta with Roasted Vegetables is a light and fresh dish, featuring a variety of roasted fall vegetables tossed with pasta and a vibrant pesto sauce.

Serves: 4

Ingredients:

  • 12 oz pasta (penne or fusilli)
  • 1 zucchini, sliced
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 1 cup cherry tomatoes
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 cup pesto sauce
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Arrange zucchini, bell pepper, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast for 20-25 minutes, until the vegetables are tender and caramelized.
  4. Cook pasta according to package instructions. Drain and set aside.
  5. In a large bowl, toss the roasted vegetables with the cooked pasta and pesto sauce.
  6. Garnish with fresh basil and serve immediately.

14. Spaghetti with Pumpkin Cream Sauce

spaghetti with pumpkin cream sauce

Spaghetti with Pumpkin Cream Sauce is a rich and creamy pasta dish, featuring a smooth pumpkin sauce flavored with garlic and sage. It’s a simple and elegant fall meal.

Serves: 4

Ingredients:

  • 12 oz spaghetti
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 8-10 fresh sage leaves
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. Cook spaghetti according to package instructions. Drain and set aside.
  2. In a large skillet, melt butter over medium heat. Add garlic and sage leaves, and sauté until fragrant.
  3. Stir in pumpkin puree and heavy cream. Cook until heated through.
  4. Remove the sage leaves and stir in Parmesan cheese until melted and the sauce is smooth.
  5. Season with salt and pepper.
  6. Toss the cooked spaghetti in the sauce until well coated.
  7. Garnish with extra sage leaves and serve immediately.

15. Balsamic Glazed Pasta with Roasted Vegetables

balsamic glazed pasta with roasted vegetables

Balsamic Glazed Pasta with Roasted Vegetables is a flavorful and healthy dish, featuring a variety of roasted fall vegetables tossed with pasta and a tangy balsamic glaze.

Serves: 4

Ingredients:

  • 12 oz pasta (penne or fusilli)
  • 1 eggplant, diced
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 1 cup cherry tomatoes
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup balsamic glaze
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Arrange eggplant, bell pepper, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast for 25-30 minutes, until the vegetables are tender and caramelized.
  4. Cook pasta according to package instructions. Drain and set aside.
  5. In a large bowl, toss the roasted vegetables with the cooked pasta.
  6. Drizzle with balsamic glaze and toss to combine.
  7. Garnish with fresh basil and serve immediately.

16. Chicken, Bacon, and Pumpkin Pasta

chicken bacon and pumpkin pasta

Chicken, Bacon, and Pumpkin Pasta is a hearty and savory dish that combines tender chicken, crispy bacon, and creamy pumpkin sauce. It’s a perfect meal for a cozy fall evening.

Serves: 4

Ingredients:

  • 12 oz penne pasta
  • 1 lb chicken breast, cubed
  • 4 slices bacon, chopped
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Cook penne pasta according to package instructions. Drain and set aside.
  2. In a large skillet, cook bacon over medium heat until crispy. Remove and set aside.
  3. In the same skillet, heat olive oil and add chicken. Cook until browned and cooked through. Remove and set aside.
  4. In the same skillet, add garlic and sauté until fragrant.
  5. Stir in pumpkin puree, heavy cream, and chicken broth. Cook until heated through.
  6. Return the chicken and bacon to the skillet and stir to combine.
  7. Add the cooked pasta and toss to coat in the sauce.
  8. Stir in Parmesan cheese and season with salt and pepper.
  9. Garnish with fresh parsley and serve immediately.

17. Roasted Garlic and Butternut Squash Pasta

roasted garlic and butternut squash pasta

Roasted Garlic and Butternut Squash Pasta is a rich and creamy dish, featuring roasted garlic and butternut squash blended into a smooth sauce. It’s a comforting and flavorful fall meal.

Serves: 4

Ingredients:

  • 12 oz pasta (fettuccine or linguine)
  • 1 butternut squash, peeled and cubed
  • 1 head garlic
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh sage leaves for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Cut the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast for 35-40 minutes, until soft.
  3. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.
  4. Cook pasta according to package instructions. Drain and set aside.
  5. Squeeze the roasted garlic cloves into a blender or food processor. Add roasted butternut squash, heavy cream, and Parmesan cheese. Blend until smooth.
  6. Transfer the sauce to a skillet and heat over medium heat. Season with salt and pepper.
  7. Toss the cooked pasta in the sauce until well coated.
  8. Garnish with fresh sage leaves and serve immediately.

18. Sausage and Kale Pasta

sausage and kale pasta

Sausage and Kale Pasta is a hearty and nutritious dish, featuring savory sausage and tender kale in a garlic cream sauce. It’s a perfect blend of flavors and textures for a satisfying fall meal.

Serves: 4

Ingredients:

  • 12 oz pasta (rigatoni or orecchiette)
  • 1 lb Italian sausage, casings removed
  • 4 cups chopped kale
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Instructions:

  1. Cook pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned. Remove and set aside.
  3. In the same skillet, add garlic and sauté until fragrant.
  4. Add chopped kale and cook until wilted.
  5. Stir in heavy cream and chicken broth. Bring to a simmer.
  6. Return the sausage to the skillet and stir to combine.
  7. Add the cooked pasta and toss to coat in the sauce.
  8. Stir in Parmesan cheese and season with salt, pepper, and red pepper flakes if using.
  9. Serve immediately.

These 18 fall pasta recipes are perfect for enjoying the flavors of the season. Whether you’re looking for something creamy and comforting or light and fresh, there’s a pasta dish here for every taste and occasion. Enjoy experimenting with these delicious recipes and bringing a taste of autumn to your dinner table!