fall pasta

This yummy combination of Butternut Squash and Cream Sauce comes together in a flash!  Rich creamy sage infused cream sauce in an easy to make casserole!

Roasted Butternut Squash with Penne and Garlic Cream Sauce

butternut squash (about 3 cups)

olive oil

Penne Pasta (or other similar sized pasta

butter

garlic (minced)

heavy cream

sage (chopped plus more for garnish)

salt

pepper

Bring stock pot of water to boil for pasta

Heat oven to 400 degrees.

Line a baking sheet with foil for easy clean up.  Toss squash, olive oil, salt and pepper

Roast for 20-25 minutes or until soft and slightly brown on the edges. Remove and set aside to cool slightly.

Cook pasta according to package direction.

While pasta is cooking and butternut squash is roasting begin your sauce.

In large skillet, melt butter and saute garlic until fragrant, about 2-3 minutes.

Add cream, sage, salt and pepper.  Simmer for about 5 minutes or until thick enough to cover the back of a spoon.

Add 1/2 cup parmesan cheese to cream sauce and stir until melted.

Drain pasta and return to pot it was cooked in

Add cream sauce to pot with pasta along with 3/4 of the roasted squash.

Pour into a deep 8 x 8 or  9 x 13 casserole dish

Sprinkle top with reserved squash and remaining parmasan.

Reduce oven heat to 350 degrees. Bake for 20 minutes or until bubbly and hot.

Fettuccine tossed with a creamy and comforting, alfredo-like pumpkin sauce, rosemary, Parmesan and spices. You can make your own pumpkin purée (see notes for instructions) or, for a quick meal, use canned pumpkin purée. It's great both ways! Recipe serves two generously or three to four with sides.

Pumpkin Fettuccine Alfredo

(8 ounces) whole wheat* fettuccine or linguine

unsalted butter

flour

garlic cloves, pressed

milk

goat cheese, cut into big chunks

pumpkin puree**

red pepper flakes

cinnamon

black pepper

Parmesan cheese, for topping

Bring a big pot of salted water to a boil and cook pasta until al dente (consult directions on package). Drain and set aside.

Heat a 10 to 12-inch saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir to create a roux, until bubbly and golden, about 3 minutes. Add garlic and cook for 30 seconds. Add in milk, rosemary and red pepper flakes. Stir constantly and increase the heat a little bit, if necessary, until the mixture begins to bubble and thicken, about 5-6 minutes.

Add in goat cheese, pumpkin, cinnamon, salt and pepper, whisking until smooth and thickened into a sauce. Season generously with additional salt (don&#8217;t be shy) and pepper to taste. Add cooked pasta to pan and toss to combine. Remove from heat and serve immediately; top each serving with a sprinkle of finely chopped rosemary (necessary), red pepper flakes (optional, if you like spice like me) and Parmesan shavings.

Leftovers will keep well for up to 4 days. Gently reheat leftovers with a splash of milk.

I made this last week. I used vegan cream cheese (homemade based on ginger lemon girl blog recipe) for the goat cheese, nutritional yeast (for the parmesan), and a super small sprinkling of daiya vegan cheese I had in the freezer. It was one of the best vegan meals I've had. The rosemary added so much (and reminded me of sausage--which I used to like in fettucine alfredo), so glad I didn't skip it (since you said it was "necessary" to sprinkle on top). Awesome recipe.

Hi Kate! I just wanted to tell you that I made this recipe last night and it was really, really something special. My (understanding but occasionally frustrated) husband initially balked at the idea of a pumpkin sauce, but when I reminded him that he's perfectly fine with pumpkin ravioli he was a little more ready to give it a try... turned out he loved it as much as I did. This will be a staple in our kitchen going forward. It's nice to have a lavishly creamy pasta dish in our repertoire that doesn't make us want to go into a coma afterward! 

We made a couple of tiny substitutions - lactose-free milk and macaroni instead of the fettuccine, and it worked perfectly (and looked quite similar to mac and cheese.) I think next time I'll try it with thyme in place of the cinnamon!

I also recommend a can of Farmers Market brand organic pumpkin for the pumpkin itself - it was my first time using this brand and it had absolutely none of the undesirable raw metallic taste that certain other popular pumpkin companies have. After a lackluster pumpkin pie years ago, I have no desire whatsoever to puree my own pumpkin ever again! Too much work, very little payoff.

Just made this for lunch.  It was absolutely delicious!!! I did modify it some.  Didn't have enough goat cheese, so I used parmesan and loaded it up with a bit of broccoli and peas (just my preference for alfredo).  Tasted absolutely out of this world.  I love incorporating pumpkin into recipes.  Great way to sneak veggies into people's stomachs. :)

This was sooo delicious!! Really good as cold leftovers the next day too!

This was AMAZING. Kate, you never let me down. I had to make a gluten-free version for my friend with Celiac, so I simply added cornstarch to the milk mixture while it was cooking to help thicken (instead of flour),  and of course used gluten-free noodles. Had to use dried rosemary in a pinch, because I didn't have any fresh rosemary on hand.

The sauce was spectacular. Creamy, pumpkin-y, delicious, and the goat cheese was the perfect addition. Seriously, if you haven't already, drop everything and make this recipe.

We just tried this recipe last week, and it was fantastic!  We made some peas as a side dish, and it seemed to compliment the pasta very well.  I ended up mixing the peas in at some point.  Either way, great recipe!

I made this last night and it was a hit with the entire family!!  Awesome recipe!

This was really delicious! I made it almost exactly as written, only I added a little (1/4 cup) parmesan right at the end and also sprinkled it on top. Served it with a simple salad. My husband loved it! It's a keeper recipe.

That's fine, I made it with sweet potato puree last week (just popped 2 in the microwave for 8min) and it turned out amazing. I also swapped the goats cheese for cream cheese as it was what I had on hand. Everyone agreed that the sauce was to die for :) Thanks!

Super yummy and so so easy! I made my own puree in my Thermomix while doing the rest and it was done and on the table in about 30 minutes. Even my super picky 4 year old ate it all and loved it! Thanks for a another great vego recipe!!

So good but I found it really sweet.. anyone have any recommendations for balancing it out?

This was the absolute perfect fall dinner! I’m not a rosemary fan, so I swapped it for sage and added a pinch of nutmeg. Incredible. I love how creamy and rich it tastes without being loaded with butter and cream. 10/10 will make again

I just made this today and substituted almond milk! it was quite thin at first, so I added a cornstarch slurry (dilute a tsp or so of cornstarch with some liquid from the pan, whisk, then stir back into the pot and heat until thickened). Once I added the pumpkin and goat cheese it came to a really nice consistency. Absolutely delicious!

Hi Kate! I made this last night and it was delicious. Love that combo of pumpkin and goat cheese. Thanks for another successful recipe :)

Just made this. It was good, but there was too much sauce to pasta ratio. You could definitely use at least another 4 oz of dry pasta, maybe more. Also, need to salt liberally at the end, as mentioned.

We bought a massive pumpkin at the farmers market, just before the lockdown happened - I'm now looking at different ways of using up pumpkin :-)
This was awesome - I was really worried because the milk sauce wasn't thickening at all, but that changed as soon as I added the roasted pumpkin in.
I changed up, due to lack of goat's cheese - added ricotta instead, and, as it's my only chance for veg for the day (working from home, but crazy busy), I added some broccoli and zucchini in with the pasta. 
Amazing flavour, and definitely adding to the "to make again" list. Thank you!

Hello! What stores do you find MaraPasta in? 
Thank you!

I’ve been following you for years and somehow only came across this recipe yesterday - what a winner!  I happened to have  most ingredients on hand - only sub was almond milk vs cow’s.   It was easy to throw together and felt fancy. I was worried it’d be too sweet, but the red pepper flakes brought it together for me.  I’ve stockpiled pumpkin puree for the season so I will be making this again!

Wow this was so good!  Other than adding in a few pinches of crumbled sage (because sage + pumpkin = another level of deliciousness) and omitting the cinnamon I followed the recipe exactly.  Had some home grown pumpkin puree in the freezer and I was glad to use it in a main dish this time.

This was very good. I used pumpkin puree that I have left from the large pumpkin that I did not carve and roasted after Halloween. I followed the recipe as is and used 3 ounces of goat cheese. The flavor is very good but when I make this again, I will either use a bit more pasta or cut down on the amount of milk a bit. I like a little less sauce on my pasta. My only negative was that perhaps this was a tad too creamy. My other thought was to maybe cook the pasta just a bit less than al dente and let it finish in the sauce for a few minutes so that it releases a bit of starch which in turn might thicken up the sauce. There was really nothing wrong with this and, as I said, it was very flavorful. I also think that this would lend itself to adding sauteed veggies - mushrooms, peppers, etc. I will definitely make this again.

Loved this recipe! Very easy and super tasty :)  I added a bit of 
fresh arugula for extra colour.  It also packed well for lunches.  Btw, I'm with you on the goat's cheese.  Yum!

I made this today for my family and it was incredible! I am a very inexperienced cook, but I still found the instructions easy to follow and understand. The sauce is delicious, and I love the combination of pumpkin, goat cheese, and rosemary. Even my dad liked it, and he doesn’t like pumpkin.

Top 2 fall pasta recipes from across the web

The most viewed fall pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Butternut Squash with Penne...

Pumpkin Fettuccine Alfredo

Top 2 fall pasta recipes from across the web

The most viewed fall pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Butternut Squash with Penne...

Pumpkin Fettuccine Alfredo

The most viewed fall pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine