Creamy Pumpkin Pasta With Sage
Creamy Pumpkin Pasta with Sage is a delightful autumn dish that brings the warmth and flavors of the season to your dinner table. This comforting pasta combines creamy pumpkin puree with aromatic sage, creating a rich sauce that clings beautifully to your pasta of choice. It’s the perfect balance of savory and slightly sweet, making it an ideal dish to enjoy as the leaves change and the air turns crisp.
| Ingredients | Quantity |
|---|---|
| Pasta (fettuccine or penne) | 12 oz |
| Pumpkin puree | 1 cup |
| Heavy cream | 1/2 cup |
| Fresh sage leaves | 6-8 leaves |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Parmesan cheese | 1/2 cup, grated |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add the pumpkin puree, heavy cream, and chopped sage leaves to the skillet, stirring until well combined and heated through.
- Mix in the cooked pasta, and then add grated Parmesan cheese, salt, and black pepper to taste.
- Toss everything together gently to guarantee the pasta is nicely coated with the sauce.
- Serve immediately, garnished with extra sage and Parmesan if desired.
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Roasted Butternut Squash and Spinach Fettuccine
Roasted Butternut Squash and Spinach Fettuccine is a vibrant and nourishing autumn pasta dish that combines the sweetness of roasted butternut squash with fresh spinach and perfectly cooked fettuccine. Tossed in a light garlic and olive oil sauce, this dish captures the essence of fall while remaining healthy and delicious. It’s an excellent way to enjoy seasonal produce and is both colorful and comforting for a cozy dinner.
| Ingredients | Quantity |
|---|---|
| Fettuccine | 12 oz |
| Butternut squash, diced | 2 cups |
| Fresh spinach | 4 cups |
| Olive oil | 3 tablespoons |
| Garlic | 3 cloves, minced |
| Vegetable broth | 1/2 cup |
| Parmesan cheese | 1/2 cup, grated |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and roast in the oven for about 25-30 minutes until tender.
- Cook the fettuccine according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the roasted butternut squash and fresh spinach to the skillet, stirring until the spinach wilts.
- Mix in the cooked fettuccine and vegetable broth, tossing everything together. Adjust seasoning with salt and black pepper as needed.
- Serve immediately, garnished with grated Parmesan cheese.
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Kale and Walnut Pesto Penne
Kale and Walnut Pesto Penne is a deliciously vibrant and nutrient-packed pasta dish perfect for autumn. The rich, earthy flavors of kale combined with the crunchiness of walnuts create a unique pesto that beautifully coats al dente penne pasta. This dish not only showcases the season’s produce but also provides a hearty meal that’s easy to prepare and incredibly satisfying.
| Ingredients | Quantity |
|---|---|
| Penne pasta | 12 oz |
| Fresh kale, stems removed | 4 cups |
| Walnuts | 1 cup |
| Olive oil | 1/2 cup |
| Garlic | 2 cloves, minced |
| Lemon juice | 1 tablespoon |
| Parmesan cheese, grated | 1/2 cup |
| Salt and black pepper | To taste |
Cooking Steps:
- Cook the penne pasta according to package instructions; drain and set aside.
- In a food processor, combine the kale, walnuts, minced garlic, lemon juice, and olive oil. Blend until smooth, adding a bit more oil if necessary.
- Mix in the grated Parmesan cheese and season with salt and black pepper.
- Toss the cooked penne with the kale and walnut pesto until fully coated.
- Serve warm, garnished with additional Parmesan cheese if desired.
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One-Pan Sausage and Mushroom Rigatoni
One-Pan Sausage and Mushroom Rigatoni is a hearty, comforting autumn dish that combines the earthy flavors of mushrooms with savory sausage in a rich tomato sauce. This one-pan recipe not only makes for an easy cleanup but also allows all the flavors to meld together beautifully. Perfect for a cozy dinner, this rigatoni dish embodies the warmth of the season.
| Ingredients | Quantity |
|---|---|
| Rigatoni pasta | 12 oz |
| Italian sausage (bulk or casing) | 1 lb |
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Mushrooms, sliced | 8 oz |
| Diced tomatoes (canned) | 14 oz |
| Chicken broth | 3 cups |
| Spinach | 2 cups |
| Parmesan cheese, grated | 1/2 cup |
| Italian seasoning | 1 teaspoon |
| Salt and black pepper | To taste |
| Fresh basil (optional for garnish) | To taste |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it into smaller pieces.
- Stir in the chopped onion and minced garlic, cooking until softened.
- Add the sliced mushrooms and continue to sauté until they are tender.
- Pour in the diced tomatoes, chicken broth, and Italian seasoning. Bring to a simmer.
- Add the rigatoni and cook according to package instructions, stirring occasionally until the pasta is al dente.
- Stir in the spinach until wilted, then mix in the grated Parmesan cheese.
- Season with salt and black pepper to taste, and serve warm, garnished with fresh basil if desired.
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Autumn Harvest Pasta Salad
Autumn Harvest Pasta Salad is a vibrant and nourishing dish that showcases the seasonal bounty of autumn. This invigorating pasta salad combines roasted vegetables, crunchy nuts, and a light vinaigrette, making it a perfect side or main dish for any fall gathering. It’s not only delicious but also packed with nutrients, making it a wholesome option for a cozy dinner or potluck.
| Ingredients | Quantity |
|---|---|
| Pasta (fusilli or bowtie) | 12 oz |
| Butternut squash, cubed | 2 cups |
| Brussel sprouts, halved | 2 cups |
| Olive oil | 3 tablespoons |
| Maple syrup | 1 tablespoon |
| Salt and black pepper | To taste |
| Dried cranberries | 1/2 cup |
| Pecans or walnuts, chopped | 1/2 cup |
| Parmesan cheese, grated | 1/2 cup |
| Fresh spinach | 2 cups |
| Balsamic vinegar | 2 tablespoons |
| Dijon mustard | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the butternut squash and Brussel sprouts with olive oil, maple syrup, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender.
- Cook the pasta according to package instructions, then drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, roasted vegetables, dried cranberries, nuts, spinach, Parmesan cheese, balsamic vinegar, and Dijon mustard. Toss until well mixed.
- Season with additional salt and pepper if needed, and serve chilled or at room temperature.
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Lemon Garlic Shrimp and Broccoli Pasta
Lemon Garlic Shrimp and Broccoli Pasta is a light and flavorful dish that highlights the invigorating taste of lemon combined with succulent shrimp and tender broccoli. This satisfying meal is perfect for a cozy autumn evening and offers a delightful balance of protein and greens, making it both nutritious and delicious.
| Ingredients | Quantity |
|---|---|
| Pasta (spaghetti or fettuccine) | 12 oz |
| Large shrimp, peeled and deveined | 1 lb |
| Broccoli florets | 2 cups |
| Olive oil | 3 tablespoons |
| Garlic, minced | 4 cloves |
| Lemon zest | 1 tablespoon |
| Lemon juice | 2 tablespoons |
| Red pepper flakes | 1/2 teaspoon |
| Salt and black pepper | To taste |
| Fresh parsley, chopped | 1/4 cup |
| Parmesan cheese, grated | 1/2 cup (optional) |
Cooking Steps:
- Cook the pasta according to package instructions. In the last 3-4 minutes, add broccoli florets to the boiling pasta water. Drain and set aside.
- In a large skillet over medium heat, add olive oil and sauté the minced garlic for about 1 minute until fragrant.
- Add the shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes. Cook for 2-3 minutes until the shrimp turns pink.
- Stir in the lemon juice and lemon zest, then add the cooked pasta and broccoli to the skillet. Toss everything together to combine.
- Remove from heat, garnish with fresh parsley and grated Parmesan cheese if desired. Serve warm.
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Butternut Squash and Bacon Carbonara
Butternut Squash and Bacon Carbonara is a hearty and comforting dish that combines the sweet, nutty flavors of butternut squash with the savory richness of crispy bacon. This autumn-inspired pasta dish is not only indulgent but also offers a delightful balance of textures and flavors, making it a perfect choice for a cozy family dinner.
| Ingredients | Quantity |
|---|---|
| Pasta (linguine or spaghetti) | 12 oz |
| Butternut squash, peeled and diced | 2 cups |
| Bacon, chopped | 6 slices |
| Eggs | 2 large |
| Parmesan cheese, grated | 1/2 cup |
| Heavy cream | 1/2 cup |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tablespoons |
| Salt and black pepper | To taste |
| Fresh sage or parsley, chopped | For garnish |
Cooking Steps:
- Cook the pasta according to package instructions. Drain and set aside, reserving some pasta water.
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pan.
- Add olive oil and minced garlic to the skillet; sauté for about 1 minute until fragrant. Then, add diced butternut squash and cook until tender, about 8-10 minutes.
- In a bowl, whisk together eggs, heavy cream, and grated Parmesan. Stir in cooked pasta and squash, adding a bit of reserved pasta water to achieve desired creaminess.
- Mix in the crispy bacon and season with salt and pepper. Serve warm, garnished with fresh sage or parsley.
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Spinach and Artichoke Pasta Bake
Spinach and Artichoke Pasta Bake is a delightful and creamy dish that combines the classic flavors of spinach and artichoke dip with pasta for a satisfying autumn meal. This comforting casserole is perfect for warming up chilly evenings and is sure to please both kids and adults alike.
| Ingredients | Quantity |
|---|---|
| Pasta (penne or rotini) | 12 oz |
| Fresh spinach, chopped | 4 cups |
| Canned artichoke hearts, drained and chopped | 1 can (14 oz) |
| Cream cheese | 8 oz |
| Sour cream | 1 cup |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Parmesan cheese, grated | 1 cup |
| Mozzarella cheese, shredded | 1 cup |
| Salt and black pepper | To taste |
| Olive oil | 2 tablespoons |
| Fresh parsley, chopped | For garnish |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and cook the pasta according to package instructions; drain and set aside.
- In a large bowl, mix together the cream cheese, sour cream, garlic powder, onion powder, and half of the Parmesan cheese until smooth.
- Stir in the fresh spinach, artichoke hearts, cooked pasta, and season with salt and pepper.
- Transfer the mixture to a baking dish, top with mozzarella and remaining Parmesan cheese.
- Bake for 25-30 minutes until bubbly and golden on top. Serve warm, garnished with fresh parsley.
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Roasted Carrot and Garlic Pasta
Roasted Carrot and Garlic Pasta is a vibrant and hearty dish that celebrates the flavors of fall with its sweet roasted carrots and aromatic garlic. This recipe is perfect for an autumn dinner, bringing a comforting blend of textures and tastes to your table, making it a great option for both weeknight meals and special occasions.
| Ingredients | Quantity |
|---|---|
| Pasta (fusilli or spaghetti) | 12 oz |
| Carrots, sliced | 4 large |
| Garlic cloves, whole | 6 |
| Olive oil | 3 tablespoons |
| Fresh thyme, chopped | 2 teaspoons |
| Parmesan cheese, grated | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley, chopped | For garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the sliced carrots and whole garlic cloves with olive oil, thyme, salt, and pepper on a baking sheet. Roast for 25-30 minutes until the carrots are tender and caramelized.
- Cook the pasta according to package instructions; drain and set aside.
- Once the carrots and garlic are done, remove them from the oven. Squeeze the roasted garlic cloves out of their skins and mix with the roasted carrots.
- Combine the pasta with the roasted carrot and garlic mixture in a large bowl. Add grated Parmesan cheese and adjust seasoning if needed.
- Serve warm, garnished with fresh parsley and additional Parmesan cheese if desired.
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Pancetta and Brussels Sprouts Linguine
Pancetta and Brussels Sprouts Linguine is a delightful autumn-inspired pasta dish that combines the savory flavors of pancetta with the slight bitterness of Brussels sprouts. This dish is perfect for a cozy dinner, as the crispy pancetta and tender sprouts provide a wonderful contrast in textures, while the light garlic and Parmesan sauce adds a touch of comfort to every bite.
| Ingredients | Quantity |
|---|---|
| Linguine | 12 oz |
| Pancetta, diced | 4 oz |
| Brussels sprouts, halved | 1 lb |
| Garlic cloves, minced | 3 |
| Olive oil | 2 tablespoons |
| Vegetable broth | 1 cup |
| Parmesan cheese, grated | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley, chopped | For garnish |
Cooking Steps:
- Cook the linguine according to package instructions until al dente; reserve 1 cup of pasta water and drain the rest.
- In a large skillet, heat olive oil over medium heat and sauté the pancetta until crispy. Add the Brussels sprouts and cook until tender and slightly browned.
- Stir in minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and let it simmer for a couple of minutes. Add the cooked linguine and toss well, adjusting the consistency with reserved pasta water as needed.
- Stir in grated Parmesan cheese, seasoning with salt and black pepper to taste. Serve warm, garnished with fresh parsley and extra Parmesan if desired.
Sweet Potato and Kale Pasta Primavera
Sweet Potato and Kale Pasta Primavera is a vibrant, hearty dish that celebrates the flavors of autumn with tender sweet potatoes, nutritious kale, and fresh seasonal vegetables. This pasta primavera is not only colorful but also packed with nutrients, making it a delightful option for a cozy dinner, bursting with flavor and comfort.
| Ingredients | Quantity |
|---|---|
| Pasta (your choice) | 12 oz |
| Sweet potatoes, diced | 2 medium |
| Kale, chopped | 4 cups |
| Cherry tomatoes, halved | 1 cup |
| Garlic cloves, minced | 3 |
| Olive oil | 3 tablespoons |
| Vegetable broth | 1 cup |
| Parmesan cheese, grated | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
| Red pepper flakes | Optional, for heat |
| Fresh basil, chopped | For garnish |
Cooking Steps:
- Cook the pasta according to package instructions until al dente; reserve 1 cup of pasta water and drain the rest.
- In a large skillet, heat olive oil over medium heat, add the diced sweet potatoes, and cook until tender, about 10-12 minutes.
- Stir in minced garlic and cook for another minute.
- Add cherry tomatoes and kale, cooking until the kale wilts and tomatoes soften.
- Pour in the vegetable broth and simmer for a few minutes. Add the cooked pasta and toss together, using reserved pasta water to adjust the consistency.
- Stir in grated Parmesan cheese, seasoning with salt, black pepper, and red pepper flakes if desired. Serve warm, garnished with fresh basil and extra Parmesan if desired.
