15 Easy Fall Veggie Pasta Recipes You’ll Love

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When the air turns crisp and leaves start to fall, nothing warms the soul quite like a comforting bowl of pasta packed with autumn’s best vegetables.

These 15 fall veggie pasta recipes celebrate the rich, earthy flavors of the season — from creamy pumpkin sauces to roasted mushrooms and caramelized onions.

Each dish highlights seasonal produce at its best, offering comfort, nourishment, and color for your autumn table.

Whether you crave something cozy, creamy, or rustic, these recipes will inspire you to savor every bite of fall.

15 Easy Fall Veggie Pasta Recipes You’ll Love

Fall brings a harvest of vibrant vegetables and comforting flavors, making it the perfect time to indulge in these 15 fall veggie pasta recipes.

Each dish transforms humble ingredients like squash, kale, mushrooms, and pumpkin into hearty, satisfying meals that capture the essence of autumn.

Whether you’re cooking for family, friends, or a cozy night alone, these recipes promise warmth and deliciousness in every forkful.

Embrace the season’s bounty and let your kitchen fill with the aromas and colors of fall-inspired pasta perfection.

Creamy Butternut Squash and Sage Pasta

Golden butternut squash mingles with aromatic sage and creamy Parmesan sauce in this luxurious autumn pasta.

Every bite captures the comforting essence of fall, with nutty notes and a velvety texture that wraps around al dente pasta.

It’s a wholesome, cozy meal that’s perfect for crisp evenings and candlelit dinners.

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 small onion, chopped
  • 8 fresh sage leaves, chopped
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 12 oz fettuccine pasta
  • Salt and pepper, to taste
  • ¼ tsp nutmeg
  • ¼ cup toasted walnuts (optional)

Instructions:

  • Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 25 minutes, or until tender and caramelized.
  • Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Drain and reserve 1 cup of pasta water.
  • In a skillet, sauté the onion and garlic in olive oil until fragrant and golden. Add the roasted squash and sage, then mash slightly with the back of a spoon.
  • Pour in the cream and nutmeg, stirring to combine. Add the Parmesan cheese and stir until melted and smooth.
  • Toss the cooked pasta into the sauce, adding a bit of reserved pasta water if needed to loosen it. Adjust seasoning with salt and pepper.
  • Serve topped with toasted walnuts and extra Parmesan for a comforting, nutty finish.

This pasta embodies the warmth of autumn, blending earthy squash with aromatic sage and rich cream.

It’s indulgent yet balanced, and every forkful delivers velvety sweetness and savory satisfaction.

Perfect for cozy fall nights and special dinners.

Roasted Brussels Sprouts and Lemon Garlic Spaghetti

This simple yet vibrant dish highlights caramelized Brussels sprouts tossed with spaghetti in a zesty lemon garlic sauce.

It’s a refreshing twist on traditional pasta, bringing together earthy greens, tangy citrus, and aromatic garlic for a flavorful, light, and nourishing fall meal that satisfies without weighing you down.

Ingredients:

  • 12 oz spaghetti
  • 2 cups Brussels sprouts, trimmed and halved
  • 3 tbsp olive oil
  • 3 garlic cloves, thinly sliced
  • Juice and zest of 1 lemon
  • ½ cup grated Parmesan cheese
  • ¼ tsp chili flakes
  • Salt and black pepper, to taste
  • 2 tbsp butter

Instructions:

  • Preheat the oven to 425°F (220°C). Toss the Brussels sprouts with olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for 20–25 minutes, stirring halfway through, until crispy and golden.
  • Meanwhile, cook the spaghetti in salted water until al dente. Reserve ½ cup of the cooking water and drain the rest.
  • In a skillet, melt butter over medium heat. Add garlic slices and cook until lightly golden.
  • Add the roasted Brussels sprouts, lemon juice, zest, chili flakes, and cooked pasta.
  • Toss everything together, adding a splash of reserved pasta water to create a silky sauce.
  • Stir in Parmesan cheese and season to taste. Serve hot with extra lemon zest and cheese sprinkled on top.

This pasta balances the deep, roasted flavor of Brussels sprouts with the lively tang of lemon and the richness of Parmesan.

It’s an energizing, wholesome dish that celebrates fall produce with freshness and flair.

3. Creamy Mushroom and Spinach Rigatoni

Hearty mushrooms and tender spinach meet in a creamy garlic sauce that coats every tube of rigatoni.

The earthy aroma of mushrooms melds beautifully with the silky texture of cream and Parmesan, making this an irresistible comfort dish for fall nights when warmth and flavor are all you crave.

Ingredients:

  • 12 oz rigatoni pasta
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 3 cups mixed mushrooms (cremini, shiitake, oyster), sliced
  • 3 garlic cloves, minced
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • ¼ tsp thyme
  • ¼ tsp crushed red pepper flakes (optional)

Instructions:

  • Cook the rigatoni in salted water until al dente. Reserve 1 cup of the pasta water before draining.
  • In a large skillet, heat olive oil and butter over medium heat. Add mushrooms and cook until golden brown and slightly crispy on the edges.
  • Add garlic and thyme, stirring until fragrant. Pour in the heavy cream and bring to a gentle simmer.
  • Stir in the Parmesan cheese until melted and smooth. Add the spinach and cook until just wilted.
  • Toss in the rigatoni, coating it evenly with the creamy mushroom sauce.
  • Add a splash of pasta water if the sauce feels too thick, and adjust seasoning with salt and pepper. Serve immediately with extra Parmesan.

Each forkful bursts with deep mushroom flavor, creamy richness, and the freshness of spinach.

This pasta delivers comfort, elegance, and soul-satisfying warmth, making it the ultimate fall indulgence.

Pumpkin Penne with Crispy Kale and Pecorino

Pumpkin transforms into a silky sauce that coats penne pasta, paired with crispy kale for a textural contrast.

The nuttiness of Pecorino cheese enhances the gentle sweetness of pumpkin, creating a harmonious and hearty fall-inspired meal that’s both rustic and refined.

Ingredients:

  • 12 oz penne pasta
  • 1 cup pumpkin purée (fresh or canned)
  • 2 cups kale leaves, torn
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 cup vegetable broth
  • ½ cup grated Pecorino Romano
  • ½ cup heavy cream
  • Salt, pepper, and a pinch of nutmeg
  • 1 tbsp butter

Instructions:

  • Preheat oven to 400°F (200°C). Toss kale leaves with olive oil and salt, spread on a baking sheet, and bake for 10–12 minutes until crispy. Set aside.
  • Cook the penne in salted water until al dente, reserving ½ cup of cooking water.
  • In a skillet, melt butter and sauté onion and garlic until soft. Add pumpkin purée, broth, and cream, stirring until combined.
  • Sprinkle in nutmeg, salt, and pepper. Simmer the sauce for 5–7 minutes until thickened.
  • Stir in Pecorino cheese until smooth. Add pasta and toss to coat evenly.
  • Top with crispy kale and serve warm.

This pasta is a comforting celebration of fall, bringing together creamy pumpkin, crispy kale, and sharp Pecorino.

It’s rich, satisfying, and full of cozy autumn character that feels like a warm hug on a cool night.

Roasted Carrot and Thyme Pasta Bake

Sweet roasted carrots combine with thyme, garlic, and creamy béchamel in this bubbling baked pasta.

The result is a cozy, golden-topped casserole bursting with flavor and warmth that captures the best of fall’s earthy charm.

Ingredients:

  • 3 large carrots, peeled and sliced
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 12 oz penne or fusilli pasta
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • ½ cup grated mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Salt and black pepper, to taste

Instructions:

  • Preheat the oven to 400°F (200°C). Toss the carrots with olive oil, garlic, thyme, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender.
  • Cook the pasta in salted water until al dente, then drain and set aside.
  • In a saucepan, melt butter and whisk in flour to form a roux. Gradually add milk, whisking constantly until the sauce thickens.
  • Stir in half of the mozzarella and Parmesan until melted. Season with salt and pepper.
  • Combine the pasta, roasted carrots, and sauce in a baking dish. Mix well and top with the remaining cheese.
  • Bake for 20 minutes or until bubbly and golden brown on top.

This baked pasta brings the sweetness of carrots and the aroma of thyme into a creamy, cheesy masterpiece.

Each bite feels like a warm, delicious embrace — perfect for autumn family dinners and weekend comfort meals

6. Roasted Beet and Goat Cheese Linguine

Vibrant roasted beets lend a stunning ruby hue and earthy sweetness to this silky linguine dish.

Balanced with tangy goat cheese and fresh herbs, it’s a visually striking and flavor-rich fall pasta that feels both comforting and elegant.

Each forkful delivers the perfect harmony of creamy, earthy, and slightly tangy notes.

Ingredients:

  • 3 medium beets, peeled and cubed
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 12 oz linguine pasta
  • ½ cup goat cheese
  • ¼ cup grated Parmesan cheese
  • Juice of ½ lemon
  • Salt and black pepper, to taste
  • ¼ cup chopped fresh parsley

Instructions:

  • Preheat the oven to 400°F (200°C). Toss beet cubes with olive oil, salt, and pepper. Roast for 30–35 minutes until tender.
  • Cook linguine in salted water until al dente, then reserve ½ cup of pasta water before draining.
  • In a blender, combine roasted beets, garlic, lemon juice, goat cheese, and a splash of pasta water. Blend until smooth and creamy.
  • Pour the beet sauce into a skillet and heat gently. Add cooked linguine and toss until evenly coated.
  • Sprinkle with Parmesan and chopped parsley before serving warm.

This pasta dazzles with its deep magenta color and luxurious texture.

The tangy goat cheese pairs perfectly with the earthy sweetness of beets, creating a comforting and visually enchanting fall dish.

Sweet Potato Gnocchi with Brown Butter and Crispy Sage

Homemade sweet potato gnocchi melt in your mouth, coated in nutty brown butter and crispy sage.

The caramelized butter deepens the flavor, while the tender gnocchi capture the coziness of autumn with each bite.

It’s an elegant yet comforting dish that defines fall indulgence.

Ingredients:

  • 2 medium sweet potatoes
  • 1 egg, lightly beaten
  • 1½ cups all-purpose flour
  • ¼ tsp salt
  • 6 tbsp unsalted butter
  • 10 sage leaves
  • Freshly grated Parmesan, for serving
  • Black pepper, to taste

Instructions:

  • Pierce the sweet potatoes and bake at 400°F (200°C) for 45 minutes until soft. Cool slightly, then peel and mash.
  • Add egg, salt, and flour to the mashed sweet potato. Mix gently until a soft dough forms.
  • Roll into ropes on a floured surface and cut into small gnocchi pieces.
  • Boil in salted water until they float to the surface, then remove with a slotted spoon.
  • In a skillet, melt butter over medium heat until it begins to brown. Add sage leaves and cook until crispy.
  • Toss the gnocchi in the brown butter sauce and season with pepper. Serve with Parmesan on top.

Soft, golden, and aromatic, this gnocchi captures the heart of autumn.

Each bite is nutty, buttery, and sweet — a perfect balance of rustic comfort and refined flavor.

Kale and Roasted Garlic Alfredo Pasta

Classic Alfredo gets a wholesome twist with roasted garlic and tender kale ribbons.

The creamy sauce takes on a deep, roasted flavor that enhances the pasta’s rich, velvety texture.

This recipe is indulgent yet nourishing, perfect for a crisp fall evening.

Ingredients:

  • 1 head of garlic
  • 1 tbsp olive oil
  • 12 oz fettuccine
  • 2 cups chopped kale
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 tbsp butter
  • Salt and black pepper, to taste
  • Pinch of nutmeg

Instructions:

  • Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35 minutes.
  • Cook fettuccine in salted water until al dente. Add kale during the last minute of boiling, then drain.
  • In a skillet, melt butter and squeeze in roasted garlic cloves. Mash them into the butter until fragrant.
  • Pour in the cream, add nutmeg, and simmer for 3–4 minutes. Stir in Parmesan until smooth.
  • Toss pasta and kale into the sauce, coating evenly. Season with salt and pepper to taste.
  • Serve immediately with extra cheese on top.

Creamy, garlicky, and rich with kale’s earthy undertones, this Alfredo celebrates comfort and depth.

It’s a perfect balance of indulgence and nutrition, making it a fall favorite you’ll crave again and again.

Autumn Harvest Vegetable Lasagna

This layered masterpiece showcases fall’s best produce — zucchini, mushrooms, and roasted pumpkin — tucked between creamy ricotta and bubbling mozzarella.

Every slice overflows with warmth, color, and seasonal goodness, creating a cozy centerpiece for fall gatherings.

Ingredients:

  • 9 lasagna noodles
  • 1½ cups roasted pumpkin purée
  • 1 zucchini, sliced thin
  • 2 cups mushrooms, sautéed
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella
  • ½ cup grated Parmesan
  • 1 egg
  • 2 tbsp olive oil
  • Salt, pepper, and Italian herbs, to taste

Instructions:

  • Preheat oven to 375°F (190°C). Lightly oil a baking dish.
  • Mix ricotta, egg, Parmesan, salt, and pepper in a bowl until smooth.
  • Layer cooked lasagna noodles with ricotta mixture, pumpkin purée, zucchini slices, and mushrooms.
  • Repeat layers, ending with noodles and a topping of mozzarella and herbs.
  • Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until golden and bubbling.
  • Let cool slightly before slicing and serving warm.

This lasagna bursts with autumn flavor in every creamy, cheesy layer.

It’s hearty, wholesome, and irresistibly rich — perfect for cozy evenings or family dinners by the fire.

Spinach, Pear, and Gorgonzola Pasta

Sweet, juicy pears and earthy spinach join forces in this creamy Gorgonzola pasta.

It’s a sophisticated yet comforting dish where the sweetness of fruit meets the bold tang of blue cheese, creating a fall flavor harmony unlike any other.

Ingredients:

  • 12 oz penne pasta
  • 2 ripe pears, sliced thin
  • 2 cups baby spinach
  • 3 tbsp butter
  • ½ cup crumbled Gorgonzola cheese
  • ½ cup heavy cream
  • ¼ cup chopped walnuts
  • Salt and pepper, to taste

Instructions:

  • Cook penne in salted water until al dente. Drain and set aside.
  • In a skillet, melt butter and add pear slices. Sauté for 3–4 minutes until lightly caramelized.
  • Add spinach and cook until just wilted. Pour in the cream and stir in Gorgonzola until melted.
  • Add the pasta and toss until coated in the sauce.
  • Season with salt and pepper, then sprinkle with walnuts for crunch before serving.

This pasta offers a perfect interplay of creamy, nutty, and sweet notes.

Each bite feels cozy and refined, making it a flawless choice for fall dinners with a touch of eleganc

Caramelized Onion and Roasted Cauliflower Pasta

Golden caramelized onions meet nutty roasted cauliflower in this deeply flavorful pasta.

The sweetness of onions blends with roasted, tender cauliflower florets, creating a rich, savory depth that perfectly embodies autumn comfort.

It’s a rustic dish that’s simple yet wonderfully satisfying.

Ingredients:

  • 1 head cauliflower, cut into florets
  • 2 tbsp olive oil
  • 2 large onions, thinly sliced
  • 2 tbsp butter
  • 12 oz penne or rigatoni pasta
  • ½ cup grated Parmesan cheese
  • ¼ tsp chili flakes
  • Salt and black pepper, to taste
  • 2 tbsp chopped parsley

Instructions:

  • Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, salt, and pepper, then roast for 25 minutes until golden and tender.
  • Meanwhile, melt butter in a skillet over medium heat. Add onions and cook slowly for 20–25 minutes, stirring often, until caramelized and golden brown.
  • Cook pasta in salted water until al dente, then reserve ½ cup of the pasta water and drain.
  • Add the roasted cauliflower to the onions, tossing to combine. Add the cooked pasta and a splash of pasta water.
  • Sprinkle with chili flakes and Parmesan cheese, stirring gently until creamy and well combined.
  • Garnish with parsley and serve warm.

This pasta is the essence of cozy comfort — rich, savory, and subtly sweet from caramelized onions.

Each bite delivers a golden harmony of flavor that captures the soul of fall dining.

Roasted Red Pepper and Spinach Pappardelle

Silky pappardelle ribbons are coated in a velvety roasted red pepper sauce and tossed with tender spinach leaves.

It’s a beautifully balanced dish that combines smoky sweetness and creamy texture, bringing warmth and depth to your autumn table.

Ingredients:

  • 2 red bell peppers
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 12 oz pappardelle pasta
  • 2 cups baby spinach
  • Salt and black pepper, to taste
  • ¼ tsp paprika

Instructions:

  • Roast red peppers over an open flame or under the broiler until charred. Peel, seed, and chop them once cooled.
  • In a skillet, sauté garlic in olive oil until fragrant. Add the roasted peppers and cook for 2 minutes.
  • Blend the mixture with cream and paprika until smooth. Return sauce to the pan and simmer gently.
  • Cook pappardelle in salted water until al dente, then drain and reserve ½ cup of pasta water.
  • Add spinach to the sauce and stir until wilted. Toss pasta in the sauce, adding Parmesan and a little pasta water for a silky finish.
  • Season with salt and pepper and serve immediately.

This pasta bursts with color, creaminess, and subtle smoky flavor.

It’s vibrant yet comforting — a perfect reflection of autumn’s warmth and richness.

Broccoli Rabe and Sausage Orecchiette

Savory Italian sausage and slightly bitter broccoli rabe come together in this hearty fall pasta.

The orecchiette’s cup-shaped design captures every bit of garlicky oil and sausage crumble, making each mouthful deeply flavorful and comforting.

Ingredients:

  • 12 oz orecchiette pasta
  • ½ lb Italian sausage, casings removed
  • 3 cups broccoli rabe, trimmed
  • 3 tbsp olive oil
  • 3 garlic cloves, sliced
  • ½ tsp red pepper flakes
  • Salt and black pepper, to taste
  • ½ cup grated Pecorino Romano

Instructions:

  • Bring a large pot of salted water to a boil. Blanch broccoli rabe for 2 minutes, then remove and set aside.
  • In the same pot, cook orecchiette until al dente. Reserve ½ cup pasta water and drain.
  • In a skillet, heat olive oil and sauté garlic and red pepper flakes until fragrant. Add sausage and cook until browned.
  • Add the blanched broccoli rabe and toss until combined.
  • Stir in cooked pasta and a splash of pasta water, coating everything evenly.
  • Sprinkle with Pecorino Romano and serve hot.

Bold, hearty, and perfectly balanced, this dish celebrates the savory heart of autumn.

The spicy sausage and earthy greens deliver an unforgettable rustic flavor in every bite.

Roasted Pumpkin and Caramelized Shallot Farfalle

Tender farfalle pasta is enveloped in a luscious roasted pumpkin sauce, enriched with caramelized shallots and a hint of nutmeg.

This elegant, creamy dish captures the golden warmth of fall with every velvety forkful.

Ingredients:

  • 2 cups cubed pumpkin
  • 3 shallots, sliced thin
  • 2 tbsp olive oil
  • 12 oz farfalle pasta
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • ¼ tsp nutmeg
  • Salt and black pepper, to taste
  • 2 tbsp butter

Instructions:

  • Preheat oven to 400°F (200°C). Toss pumpkin with olive oil, salt, and pepper, and roast for 25 minutes until tender.
  • Meanwhile, sauté shallots in butter over medium heat for 10 minutes until golden and caramelized.
  • Cook farfalle in salted water until al dente, reserving ½ cup of cooking water.
  • Mash roasted pumpkin and add it to the skillet with shallots. Pour in cream, nutmeg, and Parmesan, stirring until creamy.
  • Add pasta and toss gently, adjusting the consistency with a bit of pasta water.
  • Season to taste and serve hot with extra cheese.

Creamy, sweet, and beautifully spiced, this dish captures the spirit of autumn in flavor and color.

It’s indulgent yet balanced, perfect for slow, cozy evenings.

Wild Mushroom and Leek Tagliatelle

Earthy wild mushrooms and sweet leeks unite in a buttery, aromatic sauce that perfectly coats tender tagliatelle.

Each bite delivers the essence of the forest — warm, woodsy, and luxuriously creamy — for an elegant fall meal.

Ingredients:

  • 12 oz tagliatelle pasta
  • 3 cups wild mushrooms, sliced
  • 2 leeks, white parts only, thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 cup heavy cream
  • ½ cup white wine
  • ½ cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh thyme, for garnish

Instructions:

  • Cook tagliatelle in salted water until al dente. Reserve ½ cup of pasta water and drain.
  • Heat olive oil and butter in a skillet. Add leeks and cook until soft and fragrant.
  • Add mushrooms and sauté until golden and slightly crispy.
  • Pour in white wine and simmer until mostly reduced. Add cream and Parmesan, stirring until smooth.
  • Toss in tagliatelle and a splash of pasta water to coat evenly.
  • Season with salt and pepper and garnish with fresh thyme before serving.

This pasta is pure autumn sophistication — creamy, earthy, and comforting.

It’s a woodland-inspired meal that feels indulgent and deeply satisfying, perfect for cozy, candlelit evenings.

Jessica T. Brown

Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn't just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.

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