15 Cozy Fall Pasta Recipes You Need This Autumn

Autumn is the perfect season to enjoy warm, comforting meals filled with seasonal flavors.

Fall pasta dishes are ideal for celebrating cozy evenings, family dinners, and weekend indulgences.

From roasted squash and sweet potatoes to mushrooms, bacon, and sage, these recipes capture the essence of autumn.

They combine hearty vegetables, rich sauces, and aromatic spices to create dishes that are both satisfying and flavorful.

Whether you’re craving creamy, cheesy pasta or a light, veggie-packed version, these 15 fall pasta recipes have something for everyone.

15 Cozy Fall Pasta Recipes You Need This Autumn

Fall pasta recipes are the ultimate comfort food for cooler days.

They combine seasonal vegetables, hearty proteins, and rich sauces to create meals that are satisfying and flavorful.

From creamy squash and pumpkin dishes to mushroom, bacon, and sage combinations, there’s a recipe for every taste and occasion.

Try these 15 fall pasta recipes to bring warmth, color, and seasonal flavor to your dinner table this autumn.

Butternut Squash and Sage Pasta

This creamy fall pasta features roasted butternut squash, fresh sage, and a light cream sauce tossed with fettuccine.

The natural sweetness of the squash pairs beautifully with the earthy sage, creating a comforting and elegant dish perfect for crisp autumn evenings.

Ingredients

• 12 oz fettuccine
• 2 cups butternut squash, cubed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp fresh sage, chopped
• Salt and pepper, to taste
• Optional: toasted pine nuts for garnish

Instructions

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Cook fettuccine according to package instructions; drain and set aside.
3. In a skillet, sauté garlic in olive oil for 1–2 minutes. Add roasted squash and lightly mash some pieces for texture.
4. Pour in heavy cream and simmer for 3–4 minutes. Stir in Parmesan cheese and chopped sage.
5. Toss cooked pasta with the sauce. Serve warm and garnish with toasted pine nuts if desired.

This butternut squash and sage pasta is creamy, comforting, and full of fall flavors.

The roasted squash adds sweetness while sage enhances the earthy aroma.

It’s a perfect seasonal dish for cozy family dinners or elegant weeknight meals.

Pumpkin Alfredo Pasta with Mushrooms

This fall pasta combines a velvety pumpkin Alfredo sauce with sautéed mushrooms over penne pasta.

The rich, creamy sauce is infused with garlic, Parmesan, and warm autumn spices, making each bite indulgent yet comforting.

Ingredients

• 12 oz penne pasta
• 2 cups pumpkin puree
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp butter
• ½ tsp nutmeg
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Cook penne pasta according to package instructions; drain and set aside.
2. In a skillet, melt butter and sauté mushrooms for 4–5 minutes until browned. Add garlic and cook 1 minute.
3. Stir in pumpkin puree, heavy cream, Parmesan, nutmeg, salt, and pepper. Simmer 3–5 minutes until thickened.
4. Toss cooked penne into the sauce, ensuring pasta is evenly coated.
5. Garnish with chopped fresh parsley and serve warm.

This pumpkin Alfredo pasta with mushrooms is creamy, earthy, and warmly spiced.

The mushrooms add depth while the pumpkin creates a silky, indulgent sauce.

It’s a cozy fall meal perfect for dinner parties or comforting weeknight dinners.

Autumn Harvest Pasta with Spinach and Pecans

This seasonal pasta features sautéed spinach, roasted red peppers, and crunchy pecans tossed with bowtie pasta in a light garlic cream sauce.

The combination of textures and flavors evokes the colors and tastes of a perfect fall harvest.

Ingredients

• 12 oz bowtie (farfalle) pasta
• 2 cups fresh spinach
• 1 cup roasted red peppers, sliced
• ½ cup pecans, toasted
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Cook bowtie pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil and sauté garlic for 1 minute. Add spinach and roasted red peppers; cook 2–3 minutes until wilted.
3. Pour in heavy cream and Parmesan cheese, stirring until sauce is creamy and smooth.
4. Toss pasta into the sauce, adding toasted pecans for crunch.
5. Season with salt and pepper, serve warm, and garnish with extra Parmesan if desired.

This autumn harvest pasta is colorful, flavorful, and perfectly balanced.

The pecans add a crunchy texture, complementing the tender pasta and sautéed vegetables.

It’s a cozy, festive fall dish ideal for weeknight meals or seasonal dinner gatherings

Creamy Roasted Cauliflower Pasta

This fall pasta features tender roasted cauliflower tossed with penne in a garlic Parmesan cream sauce.

Toasted breadcrumbs add a satisfying crunch, while a hint of lemon brightens the rich, comforting flavors.

Ingredients

• 12 oz penne pasta
• 3 cups cauliflower florets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ cup toasted breadcrumbs
• Salt and pepper, to taste
• 1 tsp lemon zest

Instructions

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast 20–25 minutes until golden and tender.
2. Cook penne pasta according to package instructions; drain and set aside.
3. In a skillet, sauté garlic in olive oil for 1–2 minutes. Add roasted cauliflower and heavy cream, simmering 3–4 minutes.
4. Stir in Parmesan cheese until melted and smooth. Toss pasta in the sauce.
5. Top with toasted breadcrumbs and lemon zest before serving.

This creamy roasted cauliflower pasta is rich, nutty, and comforting.

The roasted cauliflower adds depth, while breadcrumbs provide texture.

It’s an elegant yet cozy fall dish perfect for weeknight dinners.

Sage and Brown Butter Ravioli

This fall pasta features cheese-filled ravioli tossed in a nutty brown butter and sage sauce.

Toasted walnuts and grated Parmesan add flavor and crunch, creating a simple yet sophisticated autumn meal.

Ingredients

• 12 oz cheese ravioli (store-bought or homemade)
• 4 tbsp unsalted butter
• 1 tbsp fresh sage, chopped
• ¼ cup toasted walnuts
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Cook ravioli according to package instructions; drain and set aside.
2. In a skillet, melt butter over medium heat. Cook until it turns golden brown and smells nutty, about 3–4 minutes.
3. Add chopped sage to the brown butter and sauté 30 seconds until fragrant.
4. Toss cooked ravioli in the brown butter sauce. Add toasted walnuts and Parmesan cheese.
5. Season with salt and pepper, then serve immediately.

This sage and brown butter ravioli is nutty, savory, and aromatic.

The butter and sage elevate the ravioli while walnuts add texture.

It’s a simple yet elegant fall pasta perfect for special dinners.

Sweet Potato and Spinach Pasta

This fall pasta combines roasted sweet potato cubes, sautéed spinach, and rigatoni in a creamy garlic sauce.

A pinch of smoked paprika and Parmesan cheese enhances the autumn flavors, making each bite comforting and satisfying.

Ingredients

• 12 oz rigatoni
• 2 cups sweet potato, cubed
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• ½ tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and smoked paprika. Roast 20–25 minutes until tender.
2. Cook rigatoni according to package instructions; drain and set aside.
3. In a skillet, sauté garlic in olive oil 1–2 minutes. Add spinach and cook until wilted.
4. Stir in roasted sweet potatoes, heavy cream, and Parmesan cheese. Toss with cooked rigatoni until well coated.
5. Season with salt and pepper and serve warm.

This sweet potato and spinach pasta is creamy, hearty, and full of fall flavors.

The roasted sweet potatoes add natural sweetness, while the spinach balances the dish.

It’s a comforting, colorful autumn pasta perfect for cozy dinners.

Roasted Butternut Squash and Sage Gnocchi

This fall pasta features pillowy gnocchi tossed with roasted butternut squash and a fragrant sage brown butter sauce.

Toasted hazelnuts add crunch, while a sprinkle of Parmesan completes this rich, autumn-inspired dish.

Ingredients

• 1 lb potato gnocchi
• 2 cups butternut squash, cubed
• 4 tbsp unsalted butter
• 1 tbsp fresh sage, chopped
• 2 tbsp hazelnuts, toasted
• ¼ cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast 20–25 minutes until tender.
2. Cook gnocchi according to package instructions; drain and set aside.
3. In a skillet, melt butter over medium heat until golden brown. Add sage and sauté 1 minute.
4. Add roasted squash and cooked gnocchi; toss to coat in brown butter sauce.
5. Top with toasted hazelnuts and Parmesan cheese before serving.

This roasted butternut squash and sage gnocchi is nutty, savory, and comforting.

The tender gnocchi absorbs the rich brown butter sauce beautifully.

It’s a cozy, elegant fall pasta perfect for dinner parties or family meals.

Creamy Wild Mushroom Pasta

This fall pasta features a medley of wild mushrooms in a creamy garlic sauce tossed with tagliatelle.

A touch of thyme and white wine adds depth, making it earthy, rich, and ideal for autumn evenings.

Ingredients

• 12 oz tagliatelle pasta
• 3 cups mixed wild mushrooms, sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• ¼ cup white wine
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste

Instructions

1. Cook tagliatelle according to package instructions; drain and set aside.
2. In a skillet, melt butter and sauté garlic for 1–2 minutes. Add mushrooms and cook 5–7 minutes until browned.
3. Deglaze pan with white wine and simmer 2 minutes.
4. Stir in heavy cream, Parmesan cheese, and thyme. Toss pasta in sauce until evenly coated.
5. Season with salt and pepper, and serve warm.

This creamy wild mushroom pasta is earthy, rich, and luxurious.

The wild mushrooms provide depth, while the cream sauce adds smooth indulgence.

It’s a comforting, elegant fall dish perfect for dinner gatherings.

Roasted Pumpkin and Bacon Pasta

This fall pasta combines roasted pumpkin, crispy bacon, and penne in a creamy garlic sauce.

The sweet pumpkin contrasts with salty bacon, creating a flavorful, hearty, and comforting autumn meal.

Ingredients

• 12 oz penne pasta
• 2 cups pumpkin, cubed
• 4 slices bacon, chopped
• 2 cloves garlic, minced
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss pumpkin with olive oil, salt, and pepper; roast 20–25 minutes until tender.
2. Cook penne pasta according to package instructions; drain and set aside.
3. In a skillet, cook chopped bacon until crispy. Remove bacon and set aside, leaving drippings in the pan.
4. Sauté garlic in bacon drippings for 1 minute. Add roasted pumpkin and heavy cream; simmer 3–4 minutes.
5. Toss pasta in the sauce and add crispy bacon. Sprinkle with Parmesan before serving.

This roasted pumpkin and bacon pasta is sweet, savory, and indulgent.

The pumpkin provides natural sweetness, while bacon adds smoky richness.

It’s a perfect fall pasta for cozy dinners or weekend meals.

Autumn Harvest Pasta with Brussels Sprouts and Sausage

This fall pasta combines sautéed Brussels sprouts, Italian sausage, and penne in a creamy garlic Parmesan sauce.

The savory sausage and caramelized sprouts complement each other perfectly, creating a hearty and comforting autumn meal.

Ingredients

• 12 oz penne pasta
• 2 cups Brussels sprouts, halved
• 2 Italian sausages, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Cook penne pasta according to package instructions; drain and set aside.
2. In a skillet, heat olive oil and sauté Brussels sprouts until caramelized, 6–8 minutes.
3. Add sliced sausage and cook until browned. Stir in garlic and cook 1 minute.
4. Pour in heavy cream and Parmesan cheese; simmer 3–4 minutes until sauce thickens.
5. Toss pasta in the sauce and serve warm.

This autumn harvest pasta is savory, hearty, and comforting.

The Brussels sprouts add caramelized sweetness while sausage provides rich, meaty flavor.

It’s perfect for cozy fall dinners or weekend gatherings.

Butternut Squash and Goat Cheese Ravioli

This fall pasta features store-bought or homemade butternut squash ravioli tossed in a sage brown butter sauce with goat cheese.

The tangy goat cheese and nutty brown butter create a luxurious and aromatic autumn dish.

Ingredients

• 12 oz butternut squash ravioli
• 4 tbsp unsalted butter
• 1 tbsp fresh sage, chopped
• ¼ cup goat cheese, crumbled
• 2 tbsp toasted pine nuts
• Salt and pepper, to taste

Instructions

1. Cook ravioli according to package instructions; drain and set aside.
2. In a skillet, melt butter over medium heat until golden brown. Add chopped sage and sauté 30 seconds.
3. Toss ravioli in the brown butter sauce. Sprinkle goat cheese and toasted pine nuts on top.
4. Season with salt and pepper. Serve immediately.

This butternut squash and goat cheese ravioli is creamy, nutty, and aromatic.

The brown butter enhances the ravioli while goat cheese adds tangy richness.

It’s an elegant, comforting fall pasta perfect for special dinners.

Roasted Cauliflower and Bacon Macaroni

This fall pasta is a creamy macaroni dish with roasted cauliflower, crispy bacon, and a touch of smoked paprika.

The combination of sweet roasted cauliflower, smoky bacon, and cheesy sauce makes it indulgent yet comforting.

Ingredients

• 12 oz elbow macaroni
• 2 cups cauliflower florets
• 4 slices bacon, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• ½ tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, salt, and smoked paprika; roast 20–25 minutes until tender.
2. Cook macaroni according to package instructions; drain and set aside.
3. In a skillet, cook bacon until crispy. Remove and set aside, leaving drippings.
4. Sauté garlic in bacon drippings 1 minute. Add roasted cauliflower and heavy cream; simmer 3–4 minutes.
5. Toss macaroni in the sauce, add crispy bacon, and sprinkle Parmesan cheese before serving.

This roasted cauliflower and bacon macaroni is creamy, smoky, and satisfying.

The roasted cauliflower adds natural sweetness while bacon adds savory depth.

It’s a perfect indulgent fall pasta for cozy weeknight dinners.

Sweet Potato and Kale Pasta

This fall pasta features roasted sweet potatoes and sautéed kale tossed with penne in a creamy garlic sauce.

A hint of smoked paprika and Parmesan cheese elevates the flavors, making it hearty, colorful, and perfect for autumn.

Ingredients

• 12 oz penne pasta
• 2 cups sweet potato, cubed
• 2 cups fresh kale, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• ½ tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Roast 20–25 minutes until tender.
2. Cook penne pasta according to package instructions; drain and set aside.
3. In a skillet, sauté garlic in olive oil 1–2 minutes. Add kale and cook until wilted.
4. Stir in roasted sweet potatoes, heavy cream, and Parmesan cheese. Toss with pasta until coated.
5. Season with salt and pepper, serve warm.

This sweet potato and kale pasta is creamy, hearty, and full of autumn flavor.

The roasted sweet potatoes add natural sweetness while kale adds a subtle bitterness for balance.

It’s a healthy, comforting, and colorful fall pasta.

Roasted Red Pepper and Sausage Pasta

This pasta combines roasted red peppers, Italian sausage, and rigatoni in a creamy tomato sauce.

The smoky peppers and savory sausage create a rich, comforting, and flavorful autumn dinner.

Ingredients

• 12 oz rigatoni
• 2 roasted red peppers, sliced
• 2 Italian sausages, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Cook rigatoni according to package instructions; drain and set aside.
2. In a skillet, heat olive oil and cook sausage slices until browned. Remove and set aside.
3. Sauté garlic in the same skillet 1–2 minutes. Add roasted red peppers and cream; simmer 3–4 minutes.
4. Toss rigatoni and sausage in the sauce until coated.
5. Sprinkle Parmesan cheese on top and serve warm.

This roasted red pepper and sausage pasta is creamy, savory, and satisfying.

The roasted peppers add sweetness while sausage provides depth and richness.

It’s a perfect fall pasta for family dinners or cozy gatherings

Mushroom, Spinach, and Goat Cheese Pasta

This fall pasta features sautéed mushrooms and fresh spinach tossed with penne in a light garlic cream sauce.

Crumbled goat cheese adds tanginess and richness, making it a flavorful, comforting, and elegant autumn dish.

Ingredients

• 12 oz penne pasta
• 2 cups mushrooms, sliced
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ½ cup heavy cream
• ¼ cup crumbled goat cheese
• Salt and pepper, to taste

Instructions

1. Cook penne pasta according to package instructions; drain and set aside.
2. In a skillet, heat olive oil and sauté mushrooms 5–6 minutes until golden. Add garlic and cook 1 minute.
3. Stir in spinach and cook until wilted. Pour in heavy cream and simmer 3–4 minutes.
4. Toss pasta in the sauce and sprinkle goat cheese on top before serving.
5. Season with salt and pepper, serve warm.

This mushroom, spinach, and goat cheese pasta is creamy, earthy, and tangy.

The mushrooms provide depth, spinach adds freshness, and goat cheese adds a rich, creamy finish.

It’s a comforting and elegant fall pasta perfect for weeknight dinners or special occasions.