Vegetarian Pasta – Live Laugh Love Do

21 Best Fall Pasta Recipes

admin — Wed, 08 Oct 2025 12:31:37 +0000

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Craving comfort food? These fall pasta recipes are for you! Packed with seasonal produce and cozy autumn flavors, they’re perfect for cool nights.

Is anyone else making fall pasta recipes on repeat? With the sun setting earlier and the temps getting cooler, I’ve been craving comfort food lately, and nothing hits the spot like a cozy bowl of pasta.

In case you feel the same, I’ve rounded up our best fall pasta recipes below. They include classic Italian tomato sauce pastas, ultra-creamy ones, and of course, others that are packed with the season’s best produce (bring on the butternut squash!). Whether you’re looking for a quick weeknight fix or a crowd-pleasing dish for a special occasion, I’m sure you’ll find some fall pasta recipes here you love.

Our Top 5 Fall Pasta Recipes

Creamy Butternut Squash Pasta

Doused in a creamy butternut squash and sage sauce, this comforting pasta is practically fall in a bowl.

Sheet Pan Gnocchi

If you’re looking for fall pasta recipes to add to your weeknight dinner rotation, put this sheet pan gnocchi at the top of your list. It comes together on a single baking sheet in under 30 minutes—no boiling required!

Vegetarian Lasagna

If I’m hosting family or friends for a fall dinner, I almost always serve this lasagna. Saucy, cheesy, and packed with flavorful vegetables, it’s a crowd pleaser every time.

Mushroom Pasta

Meaty mushrooms, fresh rosemary, and a splash of white wine fill this pasta with earthy fall flavors.

Butternut Squash Mac and Cheese

Hot take: this fall twist on mac and cheese is even better than the classic! Blended squash makes the sauce extra-creamy.

More Fall Pasta Recipes to Try

Easy Baked Ziti

This hearty baked pasta is like a simplified version of lasagna. The saucy noodles are layered with lemony ricotta and fresh spinach and topped off with melty cheese.

Cacio e Pepe

Made with 4 simple ingredients, this Roman pasta is a perfect way to satisfy a weeknight comfort food craving. I love it with a side of roasted broccoli or sautéed kale.

Penne alla Vodka

Sure, you can buy vodka sauce in a jar. But this homemade version has a deeper flavor, silkier texture…and comes together in under 30 minutes with basic pantry ingredients.

Spaghetti Aglio e Olio

This pasta is perfect for fall weeknights when you feel like you have nothing in your fridge. A few heavy-hitting ingredients—parsley, garlic, olive oil, and red pepper flakes—fill it with rich flavor.

Pasta e Fagioli

Can’t pick between pasta and soup? You don’t have to! This Italian pasta and bean soup is the best of both worlds, featuring a fragrant tomato broth, aromatic veggies, and greens.

Butternut Squash Ravioli

This restaurant-worthy ravioli is the ultimate fall cooking project! Thin sheets of homemade pasta are filled with a sweet, tangy, and savory butternut squash filling.

Orecchiette with Broccoli Rabe

This recipe is my take on the classic Italian pairing of broccoli rabe and orecchiette. I add sweet caramelized onions to balance the broccoli’s bitterness and toss in a few plant-based sausages for protein. It’s a delicious fall dinner!

Lentil Pasta

This pantry pasta is a staple in my cold weather rotation. It’s comforting in the way that only red sauce pasta can be, with lentils and veggies for extra staying power.

Homemade Mac and Cheese

At this time of year, Jack and Ollie would be happy eating this recipe for dinner every night! Made with three types of cheese, it’s my best version of a classic baked mac.

Cauliflower Pasta

This fresh fall pasta is equal parts noodles and roasted cauliflower. Lemon zest and capers fill it with bright and briny flavor.

Stuffed Shells

Pro tip: These shells are great for making ahead! When we’re having people over for dinner, I often assemble them a day in advance and store them in the fridge. I bake them off just before serving!

Fettuccine Alfredo

This creamy fall pasta is totally cream-free! Instead, blended cauliflower gives the sauce its velvety texture.

Vegan Mac and Cheese

Sweet potato and cashews blend together to create the gooey “cheese” sauce for this dairy-free pasta. It’s a hit with kids and adults alike. You won’t miss the cheese one bit!

Sun-Dried Tomato Pasta with Kale

This fall pasta recipe is one of my favorite ways to eat my greens! It features tons of kale, plus savory sun-dried tomatoes, caramelized fennel, and sage.

Butternut Squash Orecchiette with Chili Oil, Feta, and Mint

I love the combination of textures and flavors in this unexpected fall pasta. Sweet, creamy cubes of roasted butternut squash play off crunchy hazelnuts, spicy chili oil, and tangy feta cheese. A shower of fresh mint leaves takes it over the top.

Penne all’Arrabbiata

Tired of plain old marinara sauce? Spice things up with this arrabbiata sauce recipe! A big pinch of red pepper flakes gives it a delicious kick of heat.

Best Fall Pasta Recipes: Butternut Squash Pasta

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serves 4

This creamy butternut squash pasta is one of our favorite fall pasta recipes!

½ small butternut squash, halved vertically and seeded
Sea salt and freshly ground black pepper
2 shallots, coarsely chopped (⅔ cup)
3 garlic cloves, unpeeled
¾ cup water
½ cup raw cashews
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon nutritional yeast
1 tablespoon balsamic vinegar
10 fresh sage leaves
1 tablespoon fresh thyme leaves, plus more for garnish
12 ounces rotini pasta

Cook ModePrevent your screen from going dark

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Drizzle the squash with olive oil, sprinkle with salt and pepper, and place cut side down on the baking sheet. Wrap the shallots and garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 30 minutes, or until the squash is soft.
Measure 1 cup of the roasted squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, olive oil, nutritional yeast, vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of pepper. Blend until creamy.
Cook the pasta according to package directions in a pot of salted boiling water. Reserve 1 cup of the hot pasta water.
Drain the pasta and return to the pot. Stir in the sauce, adding ½ to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta. Season with ¼ to ½ teaspoon salt. Top with freshly ground black pepper and a few thyme leaves and serve.

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Pasta Puttanesca Recipe – Love and Lemons

admin — Tue, 29 Jul 2025 18:30:40 +0000

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This pasta puttanesca recipe stars a flavorful tomato sauce packed with garlic, olives, and capers. Perfect for weeknights, it’s ready in 30 minutes!

Pasta puttanesca is a perfect example of what I love about Italian cooking. This Southern Italian dish features a garlicky tomato sauce spiked with briny olives, capers, and anchovies. It requires simple ingredients and minimal prep, but it still delivers rich, bold flavor.

I shared a puttanesca recipe with zucchini noodles in Love & Lemons Every Day, but since this classic pasta is one of my weeknight favorites, I thought it was about time I shared a more traditional recipe too. It calls for 10 ingredients, cooks in under 30 minutes, and is absolutely delicious. I hope you love it as much as I do!

What does puttanesca mean?

The Italian word puttanesca translates to “in the style of a prostitute.” I only learned this recently, and after enjoying pasta puttanesca for years, I was intrigued—how did this dish get its name?

Well, it seems to be up for debate. One theory goes that its pungent aroma was designed to draw customers into brothels of the Spanish Quarters of Naples. Another suggests that a chef from Ischia made the first pasta puttanesca when a hungry crowd of customers arrived at his restaurant late at night and he had to improvise a meal using pantry staples. Whether or not either story is true, it seems likely that pasta puttanesca originated in Italy’s Campania region in the mid-20th century.

Pasta Puttanesca Ingredients

Puttanesca sauce stars three famous ingredients: capers, olives, and anchovies. They create its distinctive tangy, briny taste.

My recipe is vegetarian, so I skip the anchovies, but the capers and olives still pack in plenty of flavor.

Here’s what else you’ll need to make it:

Whole peeled tomatoes – Canned tomatoes make up the base of this pantry-friendly sauce. Choose San Marzano tomatoes for the sweetest flavor.
Shallot and garlic – They add sharp, savory depth of flavor.
Red pepper flakes – For heat.
Extra-virgin olive oil – For richness.
Chopped fresh parsley – It offers a nice fresh contrast to the briny pasta sauce. Fresh basil or oregano is lovely here too.
And sea salt – To make all the flavors pop!

A quick note on pasta: Spaghetti is most traditional here, but you could really use any type of pasta. I typically reach for a long shape—maybe bucatini or linguine if I’m not using spaghetti.

Find the complete recipe with measurements below.

How to Make Pasta Puttanesca

You can find the complete pasta puttanesca recipe with measurements below, but for now, here’s a quick overview of how it goes:

Start by prepping the tomatoes. Drain the juices (they’d make the sauce too watery), then transfer the tomatoes to a large bowl. Use your hands to crush them into a thick, chunky sauce. Set aside.

Next, cook the aromatics. Sauté the shallots until softened, about 4 to 5 minutes, then add the capers, olives, garlic, and red pepper flakes and sizzle for 2 minutes to infuse the olive oil with flavor.

Stir in the crushed tomatoes and simmer to develop the flavors in the sauce, about 8 to 10 minutes.

Meanwhile, cook the pasta. Follow the instructions on the package, cooking until the pasta is al dente. Before draining it, reserve 1 cup of the starchy pasta cooking water.

Add the pasta to the pan with the sauce, along with 1/2 cup of the reserved pasta water. Toss to coat, adding more pasta water as needed.

Finally, add the parsley and toss to combine. Season to taste and serve with more parsley for garnish.

What to Serve with Spaghetti alla Puttanesca

I love to serve this recipe with a salad on the side. It pairs perfectly with anything green and leafy, like this green salad or this Caesar salad. It would be nice with some simple sautéed broccolini too!

You might also want to serve it with crusty bread for sopping up the flavorful sauce. Level up the meal by making homemade garlic bread, garlic knots, or focaccia.

How to Store

Leftover pasta puttanesca keeps well in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop.

More Pasta Recipes to Try

If you love this pasta puttanesca recipe, try one of these delicious pastas next:

Pasta Puttanesca

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves 4

This pasta puttanesca recipe is my take on the classic Italian dish, featuring a flavorful tomato sauce packed with garlic, capers, and olives. Perfect for weeknights, it comes together in under 30 minutes with simple pantry ingredients!

Cook ModePrevent your screen from going dark

Place the tomatoes in a large bowl and use your hands to crush them. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the shallot and salt and cook, stirring occasionally, for 4 to 5 minutes, or until softened. Add the garlic, red pepper flakes, capers, and olives and sizzle, stirring occasionally, for 2 minutes.
Add the crushed tomatoes and cook for 8 to 10 minutes to develop the flavors.
Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Prepare the spaghetti according to the package instructions, cooking until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.
Add the pasta and ½ cup of the reserved pasta water to the skillet with the tomato mixture. Cook, tossing, for 1 to 2 minutes over low heat, adding more pasta water as needed to coat the pasta in a light sauce.
Add the parsley and toss to incorporate. Season to taste and serve topped with more parsley, if desired.

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Pappardelle with Spiced Butter

admin — Thu, 19 Jun 2025 03:41:12 +0000

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I spent the better part of the afternoon paging through Yotam Ottolenghi’s cookbook, Plenty. I’ve been a regular reader of his New Vegetarian column in the guardian.co.uk, and discovered the first Ottolenghi cookbook published by Ebury (2008) while traveling years ago. Like many of you, it has been a love affair with these recipes from the start.

Pappardelle with Spiced Butter

I decided to do a riff on Yotam’s Saffron Tagliatelle with Spiced Butter. It’s a pasta dish tossed with vibrant Moroccan-inspired spice butter made from a blend of eight spices – ginger, sweet paprika, cinnamon, coriander, turmeric, black pepper, and chile pepper two ways. I do a version here adding asparagus to the mix to work a seasonal vegetable onto the plate. Later in the year, broccoli, sautéed cabbage, and/or roasted winter squash could all be great alternatives.

Fresh vs. Dried Pasta

Yotam uses fresh, home-made saffron tagliatelle. Wanting to throw together something quick, I opted for a good-quality dried pappardelle I had on hand. You can go either way. Making this with homemade pappardelle would be an absolute treat.

Let’s talk spices…

On the spice front, you definitely get a good amount of heat from the cayenne pepper. If you tend to be sensitive scale back a bit, and then add more to your liking as you get on with the recipe. Pro-tip: double up on the spice blend. I’ve been using the extra in all sorts of things – from eggs to vinaigrettes. This recipe makes quite a good amount of the spiced butter. Use as much or as little of it as you like. You can always reserve any leftover for drizzling on potatoes, crepes, vegetables, etc. later in the week.

Pappardelle with Spiced Butter: Variations

A good number of you have enjoyed this recipe and left notes for future cooks suggesting successful variations. Here are a few that caught my attention.

Rosalind noted, “my boyfriend and I just made this with green peas instead of asparagus and toasted sunflower seeds instead of pine nuts and it WORKED. Wonderful!”
Francoise cooked it on Friday evening. “It was beautiful, very satisfying and something different! I adopted it a little and it worked very well: used broccoli instead of asparagus, fresh ginger instead of powder, did not have turmeric and instead of buying the powder stuff simply omitted it. Found some beautiful fresh pappardelle from a good shop. Used a little cream cheese instead of cream, and somehow the combination of flavors were spot on.”
And for anytime you’re feeling cost-conscious, Kristina mentions, “I made an inexpensive version of this dish tonight. Pine nuts were $8, asparagus expensive and woody-so I subbed in slivered almonds toasted and 10 oz. baby spinach wilted in. Everything else kept the same. I ended up using almost all of the spiced butter to get the dish as spicy as I prefer so next time I’d use 1/2 stick of butter with the current amounts of spice and use it all! The saffron salt and the mint and parsley added just the right touch!”

More Pasta Recipes

Continue reading Pappardelle with Spiced Butter on 101 Cookbooks

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