Roasted Butternut Squash and Sage Pasta
Roasted Butternut Squash and Sage Pasta is a cozy and comforting dish that perfectly embodies the flavors of autumn. The sweetness of the roasted butternut squash pairs beautifully with the earthy essence of sage, creating a rich, savory sauce that clings to the pasta. This dish is not only delicious but also simple to prepare, making it an ideal choice for a weeknight dinner or a festive gathering.
| Ingredients | Quantity |
|---|---|
| Pasta (e.g., fettuccine or penne) | 12 oz |
| Butternut squash | 1 medium (about 2 cups diced) |
| Olive oil | 2 tablespoons |
| Fresh sage leaves | 8-10 leaves |
| Garlic | 2 cloves (minced) |
| Vegetable broth | 1 cup |
| Grated Parmesan cheese | 1/2 cup |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- Meanwhile, cook pasta according to package instructions in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
- In a skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and chopped sage; sauté until fragrant, about 1 minute.
- Add the roasted squash and vegetable broth to the skillet. Mash some of the squash with a fork to create a creamy sauce, then add the cooked pasta and toss to combine. Use reserved pasta water to adjust the sauce consistency.
- Serve hot, topped with grated Parmesan cheese and additional sage if desired. Enjoy your autumn dish!
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Creamy Pumpkin Alfredo
Creamy Pumpkin Alfredo is a velvety, rich sauce that brings the comforting essence of fall to your pasta dishes. This delightful recipe combines the earthiness of pumpkin with the creamy texture of Alfredo sauce, making it an excellent choice for cozy dinners or festive gatherings. Serve it over your favorite pasta for a deliciously satisfying meal that everyone will love.
| Ingredients | Quantity |
|---|---|
| Pasta (e.g., fettuccine, linguine) | 12 oz |
| Canned pumpkin puree | 1 cup |
| Heavy cream | 1 cup |
| Garlic | 2 cloves (minced) |
| Parmesan cheese | 1/2 cup (grated) |
| Olive oil | 1 tablespoon |
| Nutmeg | 1/4 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Cook pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and add minced garlic. Sauté for about 1 minute until fragrant.
- Add the pumpkin puree, heavy cream, nutmeg, salt, and black pepper to the skillet. Stir until well combined and brought to a gentle simmer.
- Mix in the grated Parmesan cheese and stir until melted and creamy, adjusting seasoning as needed.
- Toss the cooked pasta into the sauce, ensuring every noodle is coated.
- Serve hot, garnished with fresh parsley and additional Parmesan if desired. Enjoy your delightful autumn meal!
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Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells are a comforting and indulgent pasta dish perfect for autumn gatherings. These large pasta shells are filled with a creamy mixture of ricotta cheese, fresh spinach, and flavorful herbs, then smothered in marinara sauce and topped with melted cheese. It’s a hearty and satisfying meal that showcases the seasonal bounty of leafy greens.
| Ingredients | Quantity |
|---|---|
| Jumbo pasta shells | 12 shells |
| Ricotta cheese | 15 oz |
| Fresh spinach | 2 cups (chopped) |
| Mozzarella cheese | 1 cup (shredded) |
| Parmesan cheese | 1/2 cup (grated) |
| Marinara sauce | 2 cups |
| Egg | 1 large |
| Garlic | 2 cloves (minced) |
| Italian seasoning | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Olive oil | 1 tablespoon |
| Fresh basil (for garnish) | Optional |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
- In a skillet, heat olive oil over medium heat, add minced garlic, and sauté until fragrant. Stir in chopped spinach and cook until wilted. Remove from heat.
- In a mixing bowl, combine ricotta cheese, cooked spinach, 1/2 cup mozzarella, Parmesan cheese, egg, Italian seasoning, salt, and black pepper. Mix until well combined.
- Fill each cooked pasta shell with the spinach and ricotta mixture and place them in a baking dish. Pour marinara sauce over the top and sprinkle remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Garnish with fresh basil and serve hot. Enjoy your delicious stuffed shells!
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Mushroom and Thyme Tagliatelle
Mushroom and Thyme Tagliatelle is a warm and savory pasta dish that embodies the essence of autumn. Featuring the earthy flavors of mushrooms complemented by the aromatic notes of fresh thyme, this recipe is perfect for cozy dinners. The combination of silky tagliatelle and a rich, creamy sauce makes for a comforting meal that’s ideal for cool evenings.
| Ingredients | Quantity |
|---|---|
| Tagliatelle pasta | 8 oz |
| Mixed mushrooms (e.g., cremini, shiitake) | 2 cups (sliced) |
| Heavy cream | 1 cup |
| Fresh thyme | 2 teaspoons (chopped) |
| Garlic | 2 cloves (minced) |
| Parmesan cheese | 1/2 cup (grated) |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Fresh thyme (for garnish) | Optional |
Cooking Steps:
- Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- In a skillet, heat olive oil over medium heat and add minced garlic, sautéing until fragrant.
- Add sliced mushrooms to the skillet and cook until softened and golden brown.
- Pour in heavy cream and stir in chopped thyme, then bring the mixture to a gentle simmer. Season with salt and black pepper.
- Add the cooked pasta to the sauce, tossing to combine, and adjust the consistency with reserved pasta water if needed.
- Serve hot, garnished with grated Parmesan cheese and fresh thyme. Enjoy your delicious mushroom and thyme tagliatelle!
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Spaghetti Aglio E Olio With Kale
Spaghetti Aglio e Olio with Kale is a simple yet flavorful dish that celebrates the vibrant, robust flavors of garlic and olive oil, complemented by the earthy richness of kale. This autumn-inspired take on the classic Italian pasta is not only quick to prepare but also packed with nutrients, making it the perfect comfort food for chilly evenings.
| Ingredients | Quantity |
|---|---|
| Spaghetti | 8 oz |
| Fresh kale (stems removed, chopped) | 2 cups |
| Olive oil | 1/3 cup |
| Garlic (sliced or minced) | 4 cloves |
| Red pepper flakes | 1/2 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Parmesan cheese (for serving) | Optional |
| Lemon zest (for garnish) | Optional |
Cooking Steps:
- Cook the spaghetti according to package instructions until al dente. In the last 2 minutes of cooking, add the chopped kale to the pot. Drain the pasta and kale mixture, reserving some pasta water.
- In a large skillet, heat olive oil over medium heat, then add sliced garlic and red pepper flakes, sautéing until the garlic is golden and fragrant.
- Add the drained spaghetti and kale to the skillet, tossing to combine. Season with salt and black pepper, and add reserved pasta water if needed for moisture.
- Serve hot, garnished with Parmesan cheese and lemon zest if desired. Enjoy your Spaghetti Aglio e Olio with Kale!
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Walnut Pesto Pasta With Roasted Brussels Sprouts
Walnut Pesto Pasta with Roasted Brussels Sprouts is a delicious and nutritious dish that combines the rich, earthy flavors of walnuts with the bright, herbaceous notes of fresh basil. This autumn-inspired pasta is elevated by the addition of roasted Brussels sprouts, providing a delightful crunch and depth to the meal. It’s easy to prepare and perfect for cozy fall evenings.
| Ingredients | Quantity |
|---|---|
| Pasta (fusilli or penne) | 12 oz |
| Brussels sprouts (halved) | 2 cups |
| Olive oil | 3 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Fresh basil (packed) | 2 cups |
| Walnuts (toasted) | 1 cup |
| Garlic (clove) | 1 |
| Parmesan cheese (grated) | 1/2 cup |
| Lemon juice | 2 tablespoons |
| Reserved pasta water | as needed |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper, then spread them out on a baking sheet and roast for about 20-25 minutes, until crispy and golden.
- While the Brussels sprouts are roasting, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a food processor, combine basil, walnuts, garlic, Parmesan cheese, lemon juice, and remaining olive oil. Blend until smooth, adding reserved pasta water as needed to achieve a creamy consistency.
- In a large mixing bowl, combine the cooked pasta, walnut pesto, and roasted Brussels sprouts. Toss until everything is well coated.
- Serve hot, garnished with extra Parmesan cheese if desired. Enjoy your Walnut Pesto Pasta with Roasted Brussels Sprouts!
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Fall Harvest Pasta Salad
Fall Harvest Pasta Salad is a vibrant and hearty dish that celebrates the flavors of autumn. This seasonal salad features a delightful mix of roasted vegetables, fresh greens, and al dente pasta, all dressed in a light, tangy vinaigrette. It’s perfect as a side dish for holiday gatherings or as a satisfying main course on its own.
| Ingredients | Quantity |
|---|---|
| Pasta (farfalle or rotini) | 12 oz |
| Butternut squash (diced) | 2 cups |
| Red onion (sliced) | 1 medium |
| Kale (chopped) | 2 cups |
| Cranberries (dried) | 1/2 cup |
| Feta cheese (crumbled) | 1/2 cup |
| Olive oil | 3 tablespoons |
| Maple syrup | 2 tablespoons |
| Apple cider vinegar | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat the oven to 425°F (220°C). Toss the diced butternut squash and red onion with olive oil, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Cook the pasta according to package instructions until al dente; drain and rinse under cold water.
- In a small bowl, whisk together maple syrup, apple cider vinegar, olive oil, salt, and pepper to make the dressing.
- In a large bowl, combine the roasted vegetables, pasta, chopped kale, cranberries, and feta cheese. Drizzle with the dressing and toss gently to combine.
- Serve immediately or chill in the refrigerator for a rejuvenating cold pasta salad. Enjoy your Fall Harvest Pasta Salad!
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Spicy Sausage and Apple Cavatappi
| Ingredients | Quantity |
|---|---|
| Cavatappi pasta | 12 oz |
| Spicy Italian sausage | 1 pound |
| Granny Smith apple (diced) | 1 medium |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Chicken broth | 1 cup |
| Heavy cream | 1/2 cup |
| Olive oil | 2 tablespoons |
| Spinach (fresh) | 2 cups |
| Parmesan cheese (grated) | 1/2 cup |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Cook the cavatappi pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the spicy Italian sausage, breaking it apart with a spoon, and cook until browned. Stir in the minced garlic and diced apple, cooking for an additional 2-3 minutes.
- Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Let cook for 5 minutes until slightly thickened.
- Stir in the spinach until wilted, then add the cooked cavatappi. Mix well and season with salt and black pepper to taste.
- Serve hot, topped with grated Parmesan cheese. Enjoy your Spicy Sausage and Apple Cavatappi!
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Garlic Butter Shrimp With Sweet Potatoes
Garlic Butter Shrimp with Sweet Potatoes is a delightful autumn-inspired pasta dish that combines tender shrimp, hearty sweet potatoes, and a rich garlic butter sauce, making it a comforting and satisfying meal. The sweetness of the potatoes balances beautifully with the savory flavor of the shrimp, making this dish a perfect choice for cooler evenings.
| Ingredients | Quantity |
|---|---|
| Pasta (linguine or spaghetti) | 8 oz |
| Shrimp (peeled and deveined) | 1 pound |
| Sweet potatoes (diced) | 2 medium |
| Garlic (minced) | 4 cloves |
| Butter | 4 tablespoons |
| Olive oil | 2 tablespoons |
| Fresh parsley (chopped) | 1/4 cup |
| Salt | to taste |
| Black pepper | to taste |
| Parmesan cheese (grated) | 1/4 cup |
Cooking Steps:
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add diced sweet potatoes and cook until tender, about 10-12 minutes.
- Add minced garlic and shrimp to the skillet and cook until shrimp turn pink, about 3-5 minutes. Season with salt and black pepper to taste.
- Stir in the remaining butter and cooked pasta, tossing to combine. Garnish with chopped parsley and sprinkle with grated Parmesan cheese before serving. Enjoy your Garlic Butter Shrimp with Sweet Potatoes!
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Caramelized Onion and Goat Cheese Fettuccine
Caramelized Onion and Goat Cheese Fettuccine is a rich and creamy pasta dish that celebrates the flavors of fall. The sweetness of caramelized onions pairs perfectly with the tangy creaminess of goat cheese, creating a luxurious sauce that clings to the fettuccine. This dish is not only comforting but also impressively sophisticated, making it ideal for both weeknight dinners and special occasions.
| Ingredients | Quantity |
|---|---|
| Fettuccine | 8 oz |
| Olive oil | 2 tablespoons |
| Onions (thinly sliced) | 2 large |
| Garlic (minced) | 2 cloves |
| Goat cheese | 4 oz |
| Heavy cream | 1/2 cup |
| Fresh thyme (chopped) | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
| Parmesan cheese (grated) | for garnish |
Cooking Steps:
- Cook the fettuccine according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat and add the onions. Cook, stirring occasionally, until they are caramelized, about 15-20 minutes.
- Add minced garlic to the skillet and cook for an additional minute.
- Stir in the heavy cream and goat cheese, allowing the cheese to melt and create a creamy sauce. Season with salt, black pepper, and fresh thyme.
- Toss the cooked fettuccine in the skillet with the sauce until well-coated. Serve garnished with grated Parmesan cheese. Enjoy your Caramelized Onion and Goat Cheese Fettuccine!
