Fall Pasta Recipes & Recipe Ideas

Creamy pumpkin, buttery squash and hearty sausage are some of our favorite fall ingredients to add to pasta. Whether you're looking for a cheesy lasagna or a veggie-packed dish, these recipes won't disappoint. Here, 20 of our best fall pastas.

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Spaghetti with Brussels Sprouts and Sausage Breadcrumb Topping

John Kernick

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F&W's Kay Chun tops pasta with a very fast and delicious combination of pork sausage, brussels sprouts and crispy breadcrumbs.

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Golden Macaroni and Cheese with Butternut Squash Puree

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The neck of the butternut squash is easy to peel and cube, making it perfect for dishes easy pasta dishes. This recipe is a great way to use up that pesky bottom half, as here the halved squash is simply baked until soft, and then the flesh is scooped out.

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Sweet Potato Gnocchi with Apple Cider Sauce

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This is the ultimate fall gnocchi dish.

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Rigatoni with Veal Bolognese and Butternut Squash

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Andrew Zimmern makes his velvety pasta sauce--a classic Italian combination of sweet squash and veal--even more luscious with a touch of cream.

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Cheesy Baked Pasta with Sweet Potatoes and Radicchio

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This indulgent recipe, adapted from star chef Suzanne Goin's 2013 A.O.C. Cookbook, combines thick, tubular torchio pasta with a cheesy sauce, sweet potato chunks, radicchio slices, pecans and even more cheese.

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Butternut Squash Lasagna

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Roasting the butternut squash makes for a tender and creamy sauce.

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Spicy Cheddar and Pumpkin Orzo with Arugula

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Orzo plays a very comforting role in this dish, soaking up a savory pumpkin and spicy cheddar cheese sauce. Tossing in fresh peppery greens to this just before serving adds a pop of color and great texture to this warm pasta salad.

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Tagliatelle with Fennel in White Wine-Pumpkin Sauce

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This pasta is comforting but light, adding a fresh squeeze of lemon juice in at the end complements the fennel well and gives a slightly sharp taste to the creaminess of the sauce.

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Tortellini with Garlic Sage Butter Sauce

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Leaves of fresh sage sautéed in golden-brown butter form a classic Italian pasta sauce. Our version uses ground sage, and so you can make it any time of the year. We've added a generous amount of garlic, too. Slowly cooking it in the butter mellows its pungency, but you can also use fewer cloves if you prefer.

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Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

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This rich, earthy dish featuring canned pumpkin puree was inspired by stovetop mac and cheese. The hazelnut and chive garnishes lend an elegant touch to this hearty pasta.

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Pumpkin Lasagna with Ricotta and Swiss Chard

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This super-creamy lasagna is perfect for a vegetarian main course. What makes it especially unusual is that it's made without tomato sauce.

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Bucatini with Cauliflower and Brussels Sprouts

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Marc Vetri sautés cauliflower and brussels sprouts with onion, garlic, anchovies and herbs until they're charred and flavorful, then tosses them with long, thick strands of bucatini. The best part: the crispy bread crumb topping.

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Winter Squash Gnocchi with Brown Butter and Sage

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"My carbo-meter goes 'ding' every time the weather turns cool. If you can relate to this at all, I suggest you make this recipe right away. There is no better autumnal treat than this amazingly insane gnocchi classic. I dare you to eat just one bowl. I started making a lot of gnocchi about 26 years ago at a restaurant called A La Colonna, which a man named John Schumacher owned in NYC. I worked there one summer and got schooled on the gnocchi and risotto stations. This classic northern-Italian combo of sage-Parmesan-gnocchi-brown-butter is one of my top five desert-island dishes." —Andrew Zimmern

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Butternut Squash Risotto with Shrimp

Sarah Bolla

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Roasted butternut squash gets incorporated into decadent risotto, then topped with juicy shrimp in this fantastic dish.

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Farfalle with Spicy Sausage and Butternut Squash

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Sweet squash is the perfect counterpoint to spicy sausage in this warming winter pasta.

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Cheesy Mixed Pasta Casserole with Mushrooms

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F&W's Melissa Rubel Jacobson created this recipe to use up extra dried mushrooms and odds and ends of pasta. While the different pasta shapes cook at different rates in the water, they all become tender once baked.

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Mushroom Risotto

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Chef Dave Beran adds a little whipped cream to this earthy mushroom risotto, which improbably makes the dish a little lighter tasting. The ultimate wine pairing: an earthy Barbaresco.

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Fast Pumpkin-Sage Lasagna

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So fall, so flavorful.

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Pasta with Pancetta, Shallots and Sage

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La matricia, Salvatore Denaro claims, is Tuscan for "paunch" or "belly"--pancetta, in short, which plays an important role in this pasta sauce. Not to be confused with pasta all'amatriciana, a tomato-and-guanciale dish from the region of Lazio, Denaro's creation, which he calls La Matricianina, is entirely original, made with plenty of shallots and sage. It's wonderful served over spaghetti, or better yet, over short, stubby rigatoni.

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Fall Pasta Recipes

1 of 19

Spaghetti with Brussels Sprouts and Sausage Breadcrumb Topping

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Golden Macaroni and Cheese with Butternut Squash Puree

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Sweet Potato Gnocchi with Apple Cider Sauce

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Rigatoni with Veal Bolognese and Butternut Squash

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Cheesy Baked Pasta with Sweet Potatoes and Radicchio

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Butternut Squash Lasagna

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Spicy Cheddar and Pumpkin Orzo with Arugula

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Tagliatelle with Fennel in White Wine-Pumpkin Sauce

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Tortellini with Garlic Sage Butter Sauce

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Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

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Pumpkin Lasagna with Ricotta and Swiss Chard

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Bucatini with Cauliflower and Brussels Sprouts

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Winter Squash Gnocchi with Brown Butter and Sage

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Butternut Squash Risotto with Shrimp

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Farfalle with Spicy Sausage and Butternut Squash

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Cheesy Mixed Pasta Casserole with Mushrooms

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Mushroom Risotto

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Fast Pumpkin-Sage Lasagna

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Pasta with Pancetta, Shallots and Sage

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