Butternut Squash and Sage Pasta
Butternut squash and sage pasta is a comforting autumn dish that beautifully combines the sweetness of roasted butternut squash with the earthy flavor of sage. This creamy pasta recipe is perfect for cozy fall evenings and is sure to warm your soul. Whether it’s a family dinner or a gathering with friends, this seasonal delight will impress everyone around the table.
| Ingredients | Quantity |
|---|---|
| Pasta (penne or fettuccine) | 12 oz |
| Butternut squash, diced | 2 cups |
| Olive oil | 2 tablespoons |
| Fresh sage leaves | 10 leaves |
| Garlic, minced | 2 cloves |
| Heavy cream | 1 cup |
| Parmesan cheese, grated | 1/2 cup |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes until tender.
- While the squash roasts, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- In a skillet, heat a little olive oil over medium heat. Add minced garlic and fresh sage leaves, cooking until fragrant.
- Add the roasted butternut squash and heavy cream to the skillet, stirring until combined. Toss in the cooked pasta and mix well.
- Remove from heat, add grated Parmesan cheese, and season with more salt and pepper to taste. Serve warm and enjoy!
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Pumpkin Alfredo With Crispy Pancetta
Pumpkin Alfredo with Crispy Pancetta is a rich and indulgent autumn pasta dish that combines the creamy, savory flavors of Alfredo sauce with the sweetness of pumpkin and the crunch of crispy pancetta. This dish is perfect for fall nights, offering a cozy and satisfying meal that will leave everyone at the table feeling warm and delighted.
| Ingredients | Quantity |
|---|---|
| Pasta (fettuccine or spaghetti) | 12 oz |
| Pumpkin puree | 1 cup |
| Heavy cream | 1 cup |
| Parmesan cheese, grated | 1/2 cup |
| Pancetta, diced | 4 oz |
| Garlic, minced | 2 cloves |
| Olive oil | 1 tablespoon |
| Nutmeg | 1/4 teaspoon |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- Cook the pasta in salted boiling water according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat and cook the diced pancetta until crispy. Remove pancetta and set aside, leaving the drippings in the pan.
- In the same skillet, add minced garlic and sauté until fragrant, then stir in pumpkin puree and heavy cream, mixing well.
- Add grated Parmesan cheese, nutmeg, salt, and pepper, stirring until smooth and heated through.
- Toss the cooked pasta with the pumpkin Alfredo sauce and top with crispy pancetta before serving. Enjoy your warm autumn meal!
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Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells are a comforting and hearty pasta dish perfect for autumn evenings. These large pasta shells are filled with a creamy mixture of ricotta cheese, fresh spinach, and herbs, then topped with marinara sauce and melted mozzarella cheese. This dish is not only delicious but also a great way to incorporate seasonal greens into your meal.
| Ingredients | Quantity |
|---|---|
| Jumbo pasta shells | 12 oz |
| Ricotta cheese | 1 1/2 cups |
| Fresh spinach, chopped | 2 cups |
| Mozzarella cheese, shredded | 1 1/2 cups |
| Parmesan cheese, grated | 1/2 cup |
| Marinara sauce | 2 cups |
| Egg | 1 |
| Garlic, minced | 2 cloves |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
| Italian seasoning | 1 teaspoon |
Cooking Steps:
- Preheat your oven to 375°F (190°C) and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat; add minced garlic and sauté for 1 minute. Then add chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and allow to cool slightly.
- In a large bowl, mix together ricotta cheese, cooked spinach, egg, grated Parmesan cheese, salt, pepper, and Italian seasoning until well combined.
- Spoon the ricotta-spinach mixture into each cooked pasta shell and place them in a baking dish. Pour marinara sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden. Serve warm and enjoy your delicious autumn dinner!
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Autumn Vegetable Pasta Primavera
Autumn Vegetable Pasta Primavera is a vibrant and colorful dish that celebrates the bounty of fall produce. This recipe combines seasonal vegetables like butternut squash, bell peppers, and zucchini with pasta, tossed in a light garlic and oil dressing, making it a perfect light yet satisfying dinner option that showcases the flavors of autumn.
| Ingredients | Quantity |
|---|---|
| Pasta (penne or fusilli) | 12 oz |
| Butternut squash, diced | 2 cups |
| Bell peppers, sliced | 1 cup |
| Zucchini, sliced | 1 cup |
| Cherry tomatoes, halved | 1 cup |
| Olive oil | 3 tablespoons |
| Garlic, minced | 3 cloves |
| Fresh basil, chopped | 1/4 cup |
| Parmesan cheese, grated | 1/2 cup |
| Salt | To taste |
| Pepper | To taste |
| Red pepper flakes (optional) | 1/2 teaspoon |
Cooking Steps:
- Cook pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and add the minced garlic, cooking until fragrant (about 1 minute).
- Add the butternut squash and bell peppers to the skillet, cooking for about 5-7 minutes until slightly tender. Then, add zucchini and cherry tomatoes, cooking for an additional 3-4 minutes.
- Combine the cooked pasta with the sautéed vegetables in the skillet. Toss in fresh basil, grated Parmesan cheese, and season with salt, pepper, and red pepper flakes if desired.
- Serve warm, garnished with additional Parmesan and fresh basil if desired. Enjoy your delightful Autumn Vegetable Pasta Primavera!
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Pesto Roasted Brussels Sprouts and Fettuccine
Pesto Roasted Brussels Sprouts and Fettuccine is a hearty and aromatic dish that brings a touch of gourmet flair to your autumn dinner table. The savory roasted Brussels sprouts are enhanced with vibrant pesto and paired with silky fettuccine, creating a delightful blend of textures and flavors that will leave you craving more.
| Ingredients | Quantity |
|---|---|
| Fettuccine | 12 oz |
| Brussels sprouts, halved | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Pesto sauce | 1 cup |
| Parmesan cheese, grated | 1/2 cup |
| Pine nuts (optional) | 1/4 cup |
| Fresh parsley, chopped (for garnish) | 1/4 cup |
Cooking Steps:
- Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 20-25 minutes until crispy and golden brown.
- While the Brussels sprouts are roasting, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine the cooked fettuccine with the roasted Brussels sprouts and pesto sauce, tossing until evenly coated.
- Garnish with grated Parmesan cheese, pine nuts, and fresh parsley before serving. Enjoy your delicious Pesto Roasted Brussels Sprouts and Fettuccine!
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Creamy Mushroom and Thyme Linguine
Creamy Mushroom and Thyme Linguine is a wonderfully comforting dish that perfectly captures the essence of autumn with its earthy mushrooms and aromatic thyme. This creamy pasta is both rich and satisfying, making it an excellent choice for cozy family dinners or a special gathering with friends. The combination of sautéed mushrooms and a luscious cream sauce envelops the linguine, creating a dish that feels indulgent yet approachable.
| Ingredients | Quantity |
|---|---|
| Linguine | 12 oz |
| Olive oil | 2 tablespoons |
| Fresh mushrooms, sliced | 2 cups |
| Garlic, minced | 2 cloves |
| Fresh thyme, chopped | 2 tablespoons |
| Heavy cream | 1 cup |
| Parmesan cheese, grated | 1/2 cup |
| Salt | To taste |
| Pepper | To taste |
| Fresh parsley, chopped (for garnish) | 1/4 cup |
Cooking Steps:
- Cook the linguine according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the sliced mushrooms until browned and tender, about 5-7 minutes. Add minced garlic and chopped thyme, cooking for another minute until fragrant.
- Pour in the heavy cream, bringing the mixture to a gentle simmer. Stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- Toss the cooked linguine into the mushroom sauce, ensuring it is well coated.
- Serve hot, garnished with fresh parsley. Enjoy your Creamy Mushroom and Thyme Linguine!
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One-Pot Walnut and Spinach Pasta
One-Pot Walnut and Spinach Pasta is a delightful and nutritious dish perfect for autumn evenings. This easy-to-make recipe combines wholesome ingredients such as fresh spinach and crunchy walnuts with pasta, all cooked in one pot, making it a convenient option for busy weeknights or casual gatherings. The flavors meld beautifully, and the dish is not only vibrant in color but also rich in texture and taste.
| Ingredients | Quantity |
|---|---|
| Pasta (your choice) | 12 oz |
| Olive oil | 2 tablespoons |
| Garlic, minced | 3 cloves |
| Fresh spinach, chopped | 4 cups |
| Walnuts, chopped | 1 cup |
| Vegetable broth | 4 cups |
| Parmesan cheese, grated | 1/2 cup |
| Salt | To taste |
| Pepper | To taste |
| Red pepper flakes (optional) | 1/4 teaspoon |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add pasta, vegetable broth, and a pinch of salt to the pot, stirring to combine. Bring to a boil, then reduce heat and simmer until the pasta is al dente, about 10 minutes.
- Stir in the fresh spinach and chopped walnuts, cooking until the spinach wilts.
- Remove from heat and mix in the grated Parmesan cheese, seasoning with salt, pepper, and red pepper flakes if desired.
- Serve hot and enjoy your One-Pot Walnut and Spinach Pasta!
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Mac and Cheese With Roasted Cauliflower
Mac and Cheese With Roasted Cauliflower is a comforting twist on the classic macaroni and cheese dish, adding a nutritious flair with the inclusion of roasted cauliflower. This dish is perfect for autumn evenings, balancing creamy cheese with the nuttiness of roasted vegetables, creating a hearty meal that satisfies both the tummy and the soul.
| Ingredients | Quantity |
|---|---|
| Elbow macaroni | 2 cups |
| Cauliflower florets | 4 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Cheddar cheese, shredded | 2 cups |
| Milk | 2 cups |
| Butter | 2 tablespoons |
| Flour | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Mustard powder | 1 teaspoon |
| Breadcrumbs (optional) | 1/2 cup |
Cooking Steps:
- Preheat the oven to 425°F (220°C) and toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast until tender and golden, about 20 minutes.
- Cook elbow macaroni according to package instructions, drain, and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in the milk, stirring until thickened. Add garlic powder, mustard powder, and cheddar cheese, stirring until melted.
- Combine the cooked macaroni and roasted cauliflower into the cheese sauce, mixing well.
- If desired, sprinkle breadcrumbs on top and bake for an additional 10 minutes until golden and bubbly.
- Serve hot and enjoy your comforting Mac and Cheese With Roasted Cauliflower!
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Sweet Potato Gnocchi With Brown Butter
Sweet Potato Gnocchi With Brown Butter is a deliciously comforting dish that beautifully celebrates the flavors of autumn. The soft and pillowy gnocchi, made from sweet potatoes, pair perfectly with the nutty richness of brown butter and a dash of sage, creating a satisfying meal that embraces the season’s warmth and heartiness.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 cups, mashed |
| All-purpose flour | 1 ½ cups |
| Egg | 1 large |
| Salt | 1 teaspoon |
| Nutmeg | ¼ teaspoon |
| Butter | ½ cup |
| Fresh sage leaves | 10 leaves |
| Parmesan cheese | ½ cup, grated |
Cooking Steps:
- In a large bowl, combine the mashed sweet potatoes, flour, egg, salt, and nutmeg to form a dough. Knead lightly until smooth.
- Divide the dough into sections and roll into long ropes, then cut into bite-sized pieces to form gnocchi.
- Boil a pot of salted water and cook the gnocchi until they float to the surface, about 2-3 minutes. Drain and set aside.
- In a skillet, melt the butter over medium heat until it begins to brown. Add the sage leaves and cook until crispy.
- Toss the gnocchi in the brown butter sauce, coating them well, and serve topped with grated Parmesan cheese. Enjoy your Sweet Potato Gnocchi With Brown Butter!
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Tomato and Kale Pasta Bake
Tomato and Kale Pasta Bake is a hearty and wholesome dish that brings together layers of pasta, fresh vegetables, and gooey cheese, making it a perfect cozy meal for autumn evenings. With the bright flavor of tomatoes, the nutritional punch from kale, and a delightful cheesy crust, this pasta bake is both satisfying and comforting.
| Ingredients | Quantity |
|---|---|
| Pasta (penne or rigatoni) | 12 ounces |
| Kale | 4 cups, chopped |
| Canned diced tomatoes | 2 cans (14.5 oz each) |
| Garlic | 3 cloves, minced |
| Olive oil | 2 tablespoons |
| Italian seasoning | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Mozzarella cheese | 2 cups, shredded |
| Parmesan cheese | ½ cup, grated |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add chopped kale and cook until wilted.
- Stir in the canned tomatoes, Italian seasoning, salt, and pepper, and combine with the cooked pasta.
- Transfer the mixture into a greased baking dish, sprinkle with mozzarella and Parmesan cheese on top.
- Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden. Let it cool slightly before serving. Enjoy your Tomato and Kale Pasta Bake!
Apple and Bacon Pasta With Goat Cheese
Apple and Bacon Pasta with Goat Cheese is a delightful autumn-inspired dish that combines the savory flavors of crispy bacon with the sweetness of apples and the creamy tanginess of goat cheese. This dish is perfect for a cozy dinner, offering a unique blend of flavors that celebrate the season.
| Ingredients | Quantity |
|---|---|
| Pasta (farfalle or fusilli) | 12 ounces |
| Bacon | 6 strips, chopped |
| Apples (Granny Smith or Honeycrisp) | 2, diced |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Spinach | 2 cups, wilted |
| Goat cheese | 4 ounces, crumbled |
| Salt | to taste |
| Black pepper | to taste |
| Chopped walnuts (optional) | ½ cup |
Cooking Steps:
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, cook the chopped bacon until crispy; remove and drain on paper towels.
- In the same skillet, sauté garlic in bacon drippings, then add diced apples and cook until softened.
- Stir in the cooked pasta, spinach, and bacon; mix well and season with salt and pepper.
- Remove from heat, sprinkle with crumbled goat cheese, and toss gently to combine. Serve warm, garnished with walnuts if desired. Enjoy your Apple and Bacon Pasta with Goat Cheese!
