Butternut Squash Pesto Pasta
Butternut Squash Pesto Pasta is a vibrant fall dish that combines the nutty and sweet flavors of roasted butternut squash with a creamy, herby pesto sauce. This comforting pasta is not only delicious but also packed with vitamins and nutrients, making it a perfect choice for a cozy autumn dinner.
| Ingredients | Quantity |
|---|---|
| Pasta (fusilli or penne) | 12 oz (340 g) |
| Butternut squash | 2 cups (cubed) |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh basil | 1 cup (packed) |
| Parmesan cheese | 1/2 cup (grated) |
| Pine nuts | 1/4 cup |
| Garlic | 2 cloves (minced) |
| Lemon juice | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast the squash for 25-30 minutes until tender and slightly caramelized.
- Cook the pasta according to package instructions in salted water; drain and reserve a cup of pasta water.
- In a food processor, combine roasted squash, basil, Parmesan, pine nuts, garlic, and lemon juice, pulsing until smooth. Add olive oil and a bit of the reserved pasta water to reach desired consistency.
- Toss the cooked pasta with the butternut squash pesto, adding more pasta water if necessary for creaminess.
- Serve warm, garnished with extra Parmesan and fresh basil if desired. Enjoy!
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Kale and Walnut Pesto Penne
Kale and Walnut Pesto Penne is a delightful and nutritious autumn dish that features the earthy flavors of kale combined with the rich nuttiness of walnuts. This unique pesto brings a vibrant twist to traditional pasta dishes, making it a perfect meal for those chilly fall evenings. Packed with vitamins and healthy fats, this pasta dinner is both comforting and invigorating.
| Ingredients | Quantity |
|---|---|
| Penne pasta | 12 oz (340 g) |
| Fresh kale | 2 cups (packed) |
| Walnuts | 1/2 cup |
| Olive oil | 1/3 cup |
| Garlic | 2 cloves (minced) |
| Lemon juice | 2 tablespoons |
| Parmesan cheese (optional) | 1/2 cup (grated) |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Cook the penne pasta according to package instructions in salted water; drain and reserve a cup of pasta water.
- In a food processor, combine the kale, walnuts, garlic, lemon juice, and olive oil; blend until smooth.
- Toss the cooked pasta with the kale walnut pesto, adding reserved pasta water as needed for desired creaminess.
- Season with salt and pepper to taste, and top with grated Parmesan if desired.
- Serve warm and enjoy your nourishing autumn dinner!
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Pumpkin Pesto Fettuccine
Pumpkin Pesto Fettuccine is a warm and comforting autumn dish that combines the creamy sweetness of pumpkin with the herby freshness of basil in a delightful pesto sauce. This vibrant pasta dish is perfect for celebrating fall flavors and offers a unique twist on traditional fettuccine, making it a great choice for cozy dinners.
| Ingredients | Quantity |
|---|---|
| Fettuccine pasta | 12 oz (340 g) |
| Pumpkin puree | 1 cup |
| Fresh basil | 1 cup (packed) |
| Pine nuts | 1/4 cup |
| Olive oil | 1/3 cup |
| Garlic | 2 cloves (minced) |
| Parmesan cheese (optional) | 1/2 cup (grated) |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Cook the fettuccine pasta according to package directions in salted water; drain and set aside.
- In a food processor, combine pumpkin puree, fresh basil, pine nuts, garlic, and olive oil; blend until creamy.
- Toss the cooked fettuccine with the pumpkin pesto, adding a little reserved pasta water if necessary to achieve the desired consistency.
- Season with salt and pepper to taste, and sprinkle with grated Parmesan if desired.
- Serve warm and enjoy this flavorful autumn-inspired dish!
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Roasted Beet Pesto Spaghetti
Roasted Beet Pesto Spaghetti is a vibrant and healthful autumn dish that harmonizes the earthy sweetness of roasted beets with a nutty pesto blend. This eye-catching pasta dish is not only delicious but also packed with nutrients, making it a fantastic option for those looking to embrace the seasonal flavors while enjoying a comforting meal.
| Ingredients | Quantity |
|---|---|
| Spaghetti pasta | 12 oz (340 g) |
| Roasted beets | 1 cup (pureed) |
| Fresh basil | 1 cup (packed) |
| Walnuts | 1/4 cup |
| Olive oil | 1/3 cup |
| Garlic | 2 cloves (minced) |
| Lemon juice | 1 tbsp |
| Salt | To taste |
| Black pepper | To taste |
| Parmesan cheese (optional) | 1/2 cup (grated) |
Cooking Steps:
- Cook the spaghetti according to package directions in salted water; drain and set aside.
- In a food processor, combine the roasted beet puree, fresh basil, walnuts, garlic, olive oil, and lemon juice; blend until smooth and creamy.
- Toss the cooked spaghetti with the roasted beet pesto, adding reserved pasta water if needed for desired consistency.
- Season with salt and pepper to taste, and add grated Parmesan if desired.
- Serve immediately and savor this unique autumn-inspired dish!
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Spinach and Ricotta Pesto Lasagna
Spinach and Ricotta Pesto Lasagna is a delightful twist on a classic Italian favorite, incorporating a creamy spinach and ricotta filling, layered with al dente pasta and a flavorful basil pesto. This dish is perfect for autumn gatherings, combining hearty ingredients that make it comforting and satisfying.
| Ingredients | Quantity |
|---|---|
| Lasagna noodles | 12 sheets |
| Fresh spinach | 4 cups (packed) |
| Ricotta cheese | 15 oz (425 g) |
| Basil pesto | 1 cup |
| Mozzarella cheese (shredded) | 2 cups |
| Parmesan cheese (grated) | 1/2 cup |
| Garlic | 2 cloves (minced) |
| Olive oil | 1 tbsp |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted; remove from heat and let cool slightly.
- In a bowl, combine cooked spinach, ricotta cheese, salt, and pepper.
- Spread a layer of basil pesto on the bottom of a baking dish. Layer with lasagna noodles, spinach-ricotta mixture, mozzarella cheese, and more pesto until all ingredients are used, finishing with a layer of noodles topped with mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, or until bubbly and golden.
- Let the lasagna cool for a few minutes before slicing and serving. Enjoy!
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Sweet Potato Pesto Gnocchi
Sweet Potato Pesto Gnocchi is a hearty and comforting dish that perfectly captures the flavors of autumn. The unique combination of sweet potatoes and basil pesto adds a delightful twist to traditional gnocchi, making it a satisfying meal for family dinners or cozy evenings in.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium |
| All-purpose flour | 1 to 1.5 cups |
| Egg | 1 |
| Salt | 1/2 tsp |
| Basil pesto | 1 cup |
| Parmesan cheese (grated) | 1/2 cup |
| Olive oil | 2 tbsp |
| Black pepper | To taste |
| Fresh basil (for garnish) | Optional |
Cooking Steps:
- Boil sweet potatoes until tender, then peel and mash.
- In a bowl, combine the mashed sweet potatoes, egg, salt, and enough flour to form a soft dough.
- Roll dough into ropes and cut into bite-sized pieces to form gnocchi.
- Cook gnocchi in boiling salted water until they float, then remove and drain.
- In a skillet, heat olive oil and add the cooked gnocchi, tossing with basil pesto until thoroughly combined.
- Serve hot, garnished with grated Parmesan and fresh basil, if desired. Enjoy!
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Brussels Sprouts and Bacon Pesto Pasta
Brussels Sprouts and Bacon Pesto Pasta is a savory and satisfying dish that beautifully marries the earthy flavors of roasted Brussels sprouts with the rich, smoky goodness of bacon. Tossed in a vibrant basil pesto and served over your choice of pasta, this meal is perfect for a cozy autumn dinner that the whole family will love.
| Ingredients | Quantity |
|---|---|
| Pasta (spaghetti or penne) | 8 oz |
| Brussels sprouts | 2 cups |
| Bacon | 4 strips |
| Basil pesto | 1 cup |
| Olive oil | 2 tbsp |
| Garlic (minced) | 2 cloves |
| Parmesan cheese (grated) | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Halve Brussels sprouts and toss them with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and crispy.
- In a skillet, cook bacon until crispy. Remove and crumble into pieces.
- Cook pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
- In the same skillet used for the bacon, sauté garlic until fragrant. Add roasted Brussels sprouts and toss with cooked pasta and basil pesto, adding reserved pasta water as needed to combine.
- Serve with crispy bacon crumbles and grated Parmesan on top. Enjoy your autumn-inspired pasta dinner!
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Mushroom and Sage Pesto Linguine
Mushroom and Sage Pesto Linguine is a deliciously earthy dish that highlights the nutty flavor of mushrooms combined with the aromatic freshness of sage. Tossed in a rich and vibrant pesto, this pasta is perfect for an autumn evening, offering warmth and comfort in every bite.
| Ingredients | Quantity |
|---|---|
| Linguine | 8 oz |
| Mixed mushrooms (shiitake, cremini) | 2 cups |
| Fresh sage leaves | 1/2 cup |
| Pine nuts | 1/4 cup |
| Parmesan cheese (grated) | 1/2 cup |
| Olive oil | 1/4 cup |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Begin by cooking the linguine according to package instructions. Reserve 1/2 cup of pasta water and drain.
- In a food processor, combine sage, pine nuts, garlic, Parmesan cheese, and olive oil. Blend until smooth to create the sage pesto.
- In a skillet, sauté the mixed mushrooms in a bit of olive oil until they are golden and tender. Season with salt and pepper.
- In a large bowl, mix the cooked linguine with the mushroom mixture and add the sage pesto. Toss well, adding reserved pasta water until desired consistency is reached.
- Serve warm, garnishing with additional Parmesan cheese and freshly cracked black pepper. Enjoy your comforting autumn dinner!
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Farro Pesto Pasta With Autumn Vegetables
Farro Pesto Pasta with Autumn Vegetables is a wholesome and hearty dish that beautifully showcases the flavors of seasonal vegetables paired with nutty farro and a vibrant pesto. This dish not only provides a satisfying texture but also delivers a nutritious and colorful meal perfect for cooler autumn evenings.
| Ingredients | Quantity |
|---|---|
| Farro | 1 cup |
| Vegetable broth | 3 cups |
| Carrots | 1 cup (diced) |
| Brussels sprouts | 1 cup (halved) |
| Red bell pepper | 1 (diced) |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Fresh basil leaves | 3/4 cup |
| Walnuts | 1/4 cup |
| Parmesan cheese (grated) | 1/2 cup |
| Lemon juice | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Rinse the farro under cold water, then cook it in vegetable broth according to package instructions until tender. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, then introduce the diced carrots, Brussels sprouts, and red bell pepper. Cook until vegetables are tender.
- In a food processor, combine basil, walnuts, Parmesan cheese, lemon juice, and a pinch of salt and pepper. Blend, adding olive oil until you achieve a smooth consistency.
- In a large bowl, mix the cooked farro with sautéed vegetables and add the basil pesto. Toss to combine thoroughly.
- Serve warm, garnished with additional Parmesan cheese and a drizzle of olive oil, for a delightful autumn dinner!
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Green Pea and Mint Pesto Tagliatelle
Green Pea and Mint Pesto Tagliatelle is a vibrant and invigorating pasta dish that highlights the sweet flavor of green peas combined with the bright notes of fresh mint. This delightful meal is perfect for autumn, offering a unique twist on traditional pesto that pairs beautifully with al dente tagliatelle.
| Ingredients | Quantity |
|---|---|
| Tagliatelle | 12 oz |
| Fresh green peas | 1 cup |
| Fresh mint leaves | 1 cup |
| Parmesan cheese (grated) | 1/2 cup |
| Olive oil | 1/4 cup |
| Garlic (minced) | 2 cloves |
| Lemon juice | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Cook the tagliatelle in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- In a food processor, blend fresh green peas, mint leaves, garlic, Parmesan cheese, lemon juice, olive oil, and a pinch of salt and pepper until smooth. Adjust the consistency with reserved pasta water if needed.
- Combine the cooked tagliatelle with the pea and mint pesto in a large bowl, tossing until the pasta is well coated.
- Serve warm, garnished with extra Parmesan and freshly cracked black pepper for a delightful autumnal dinner!
Chestnut Pesto Pasta With Broccoli Raab
Chestnut Pesto Pasta with Broccoli Raab is a hearty and nutty dish that beautifully captures the autumn essence through the use of roasted chestnuts blended into a rich pesto. This vibrant pasta dish pairs well with the slight bitterness of broccoli raab, providing a satisfying and nutritious meal perfect for chilly evenings.
| Ingredients | Quantity |
|---|---|
| Pasta (your choice) | 12 oz |
| Fresh broccoli raab | 1 bunch |
| Roasted chestnuts | 1 cup |
| Parmesan cheese (grated) | 1/2 cup |
| Olive oil | 1/4 cup |
| Garlic (minced) | 2 cloves |
| Lemon juice | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, then drain and set aside.
- In the same pot, add broccoli raab to boiling water and blanch for 2-3 minutes until tender, then drain and chop.
- In a food processor, blend roasted chestnuts, garlic, Parmesan cheese, olive oil, lemon juice, salt, and pepper until creamy.
- Combine the cooked pasta, broccoli raab, and chestnut pesto in a large bowl, tossing until fully incorporated.
- Serve warm, garnished with additional Parmesan and a drizzle of olive oil for a delicious autumn meal!
