21 Fall Pasta Recipes Featuring Pumpkin, Brown Butter, and Plenty of Cheese
Celebrate autumnal flavors in your favorite pasta, from Butternut Squash Tortelli to Gnocchi with Sage-Butter Sauce.
Creamy pumpkin, hearty sausage, wild mushrooms, earthy sage — the best fall pasta recipes highlight warm flavors and seasonal produce for a cozy, comforting meal in just one bowl. Food & Wine has the cheesy bakes and meaty braises you’re craving as the cooler months set in, with weeknight-friendly dishes like shallot-pancetta rigatoni and bucatini with cauliflower and brussels sprouts that come together in less than an hour. Looking for a seasonal showstopper to make the most of autumn? Try squash gnocchi or squash-stuffed tortelli from scratch — or handmade noodles for a decadent 24-layer lasagna filled with mushrooms, bechamel, and prosciutto cotto.
Lasagna with Mushroom Ragù and Prosciutto Cotto
This 24-layer masterpiece comes from Danielle Glantz, chef and owner of Pastaio Via Corta, a pasta shop in Gloucester, Massachusetts. Sheets of handmade pasta are layered with salty slices of prosciutto cotto; a creamy, onion-infused bechamel; and a hearty ragù made with both dried and fresh mushrooms.
Turkey and Butternut Squash Lasagna with Crispy Sage
This recipe from chef Sarah Grueneberg, chef and co-owner of Monteverde, in Chicago, transforms Thanksgiving leftovers into a next-level lasagna. Leftover turkey and gravy become a hearty filling complemented by layers of sauteed mushrooms, creamy bechamel, and mashed butternut squash (or leftover sweet potatoes, if you've got 'em).
One-Pot White Wine Pasta with Mushrooms and Leeks
Maxwell Cozzi
This rich, savory pasta dish from recipe developer Robin Bashinsky comes together in a single pot. Sauteed mushrooms and leeks combine with cream, lemon, and white wine — you'll cook the dry pasta in this velvety, gently sweet sauce for maximum flavor.
Creamy Pumpkin Pasta
Jordan Provost / Food Styling by Thu Buser
Have this fall pasta on the table in 30 minutes with a quick pumpkin sauce made with toasted rosemary and smoky bacon, from F&W's Chandra Ram.
Ossola-Style Gnocchi with Sage-Butter Sauce
This hearty gnocchi dish from recipe developer Meryl Feinstein incorporates a style of dumplings from the Ossola Valley in northern Piedmont, only a few miles from Italy's border with Switzerland. In addition to the typical potatoes, this pasta dough includes winter squash, chestnut flour, and nutmeg.
Butternut Squash Tortelli
This luxurious dish from winemaker Alicia Lini features handmade stuffed pasta in a creamy butter sauce. For the filling, butternut squash, roasted until tender and golden brown, is enriched by freshly ground nutmeg, Parmesan cheese, and an unexpected ingredient: crushed amaretti cookies, which add a subtle almond flavor and light crunch.
Farro Mafaldine with Black Truffle Butter and Mushrooms
This elegant-yet-hearty dish from chef Karen Akunowicz of Fox & the Knife, in Boston, combines creamy butter, nutty farro pasta, and a fortifying mix of wild mushrooms with just enough truffle to amplify each forkful. The paste is available year-round, but when black truffles are in season (November through February), Akunowicz recommends splurging and buying them fresh.
Pasta with Pumpkin–Brown Butter Sauce
In this pasta from recipe developer Kelsey Jane Youngman, pumpkin butter — a spiced pumpkin preserve that's easy to make at home — gives a boost of fall flavor to a classic sauce of brown butter and sage. Be generous with the Parmesan; it adds a salty, savory bite and the perfect hit of umami flavor.
Cheesy Baked Pasta with Radicchio
In this recipe from cookbook author Susan Spungen, a splash of red wine vinegar balances the richness of the cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make it a vegetarian main dish.
Southern-Style Mac 'n' Cheese
Three kinds of cheese go into this creamy, savory macaroni and cheese recipe from food writer Nikki Miller-Ka, which also gets layers of flavor from fresh bay leaves and dry mustard. It's perfect as a classic Thanksgiving side — or a satisfying part of any weeknight dinner.
Bucatini with Cauliflower and Brussels Sprouts
Chef Marc Vetri sautes 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. A crispy breadcrumb topping adds texture and toastiness.
Pasta with Guanciale, Radicchio, and Ricotta
To make this rich pasta, chef Nancy Silverton sautes guanciale (cured pork jowl) before cooking radicchio and red onions in the rendered fat. Any wide, tubular pasta will work, but Silverton likes to use a style from southern Italy called calamarata — the shape is akin to thick rings of squid.
Spaghetti with Clams and Braised Greens
In 2018, Food & Wine named this recipe one of our 40 best. To give even more flavor to this fresh clam spaghetti, chef Ashley Christensen takes the broth from steaming the shellfish and purees it with sweet roasted bell peppers for a spicy, briny sauce. Adding a hefty handful of Swiss chard makes it an even more satisfying dish.
Spaghetti Pie with Wild Mushrooms and Spinach
Top Chef judge Gail Simmons has made many variations of this spaghetti pie, but whatever the flavors, it's always a hit with guests. This take is perfect for fall gatherings, with plenty of spinach, autumnal herbs, and wild mushrooms. For a more luxe version, stir in a spoonful of chopped oil-packed black truffles before the pasta goes in the oven.
Pumpkin Lasagna with Ricotta and Swiss Chard
This super-creamy lasagna from F&W culinary director-at-large Justin Chapple is perfect for a vegetarian main course. It's also, unusually, prepared entirely without tomatoes — but with plenty of pureed pumpkin, ricotta, and hearty Swiss chard, you'll hardly miss them at all.
Rigatoni with Veal Bolognese and Butternut Squash
Chef Andrew Zimmern makes his ragù — a classic northern Italian combination of sweet squash and veal — even more luscious with a touch of cream. Use rigatoni (or another short, tubular pasta) to hold on to the velvety sauce.
Spicy Cheddar and Pumpkin Orzo with Arugula
Orzo soaks up a savory, spicy sauce of pumpkin and cheddar cheese in this comforting dish from recipe developer Sarah Bolla. Add some bite — and a pop of color — by tossing in a few handfuls of fresh, peppery arugula just before serving.
Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts
? Alexandra Rowley
Another excellent pasta from Chapple, this rich, earthy dish — featuring canned pumpkin puree — was inspired by stovetop mac and cheese. A garnish of hazelnut and chive lends an elegant touch.
Pasta with Pancetta, Shallots, and Sage
? Christopher Testani
In the Tuscan dialect, says Italian chef Salvatore Denaro, la matricia means "belly." Pork belly, to be exact — at least in the case of this original pasta creation, which he calls La Matricianina. Salty, fatty pancetta plays an important role in the sauce, heightened with a pinch of chile and plenty of shallots and sage.
Spaghetti with Brussels Sprouts and Sausage-Breadcrumb Topping
This quick pasta from F&W Test Kitchen alum Kay Chun is topped with a delicious combination of pork sausage, brussels sprouts, and crispy panko breadcrumbs. Serve with a lemon wedge for a dash of acid.
Farfalle with Spicy Sausage and Butternut Squash
Sweet squash and spicy sausage play off each other in this warming, fall-inspired pasta from former F&W Test Kitchen editor Grace Parisi. With just a handful of ingredients and a 25-minute cook time, it's the ultimate weeknight dinner for when the weather starts to turn.
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