Vegetable-inspired pasta recipes to try this fall
Words: Lainey Arrol | Photo: Jayden James
Want some new recipes to try for the fall? Look at our choices, from appetizers to desserts. Find the perfect pairing for a fresh garden theme.
Fig & Pumpkin Seed Bruschetta
Total Time: 25 Minutes | Serves: 4
Ingredients:
Bruschettini toasts
4 oz cream cheese
4 oz goat cheese
2 Tbsp. honey
¼ cup pumpkin seeds
½ cup fig jam
Instructions:
1. In a medium bowl, mix cream cheese, goat cheese, and honey until smooth.
2. Lay out mini bruschetta toasts on a serving plate and top with a spoonful of the cheese mixture, fig jam, and pumpkin seeds.
Pumpkin Alfredo Pasta
Total Time: 30 Minutes | Serves: 3
Ingredients:
16 oz penne pasta
1 Tbsp. olive oil
1 shallot, finely chopped
1 tsp. garlic, minced
2 tsp. butter
½ cup heavy cream
1 cup Parmesan cheese, finely grated
¼ cup unsweetened pumpkin puree
Salt, to taste
Pumpkin seeds, for garnish
Instructions:
1. Cook penne pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a medium pan over medium heat. Add chopped shallot and sauté 1 to 2 minutes, until tender.
3. Stir in garlic and butter, cooking an additional minute.
4. Add heavy cream, Parmesan, and pumpkin puree. Stir until smooth and combined.
5. Simmer 5 to 6 minutes, stirring occasionally and season with salt to taste.
6. Stir pasta into the sauce and coat evenly.
7. Garnish with additional Parmesan cheese and pumpkin seeds.
Butternut Squash Ravioli
Total Time: 30 minutes | Serves: 4
Ingredients:
16 oz cheese ravioli
2 Tbsp. butter
2 medium shallots, diced
1 Tbsp. garlic, minced
2 Tbsp. fresh thyme
1 Tbsp. chopped sage
2 cups butternut squash, cubed
1 cup vegetable broth
½ cup grated Parmesan cheese
Pinch of salt and pepper
½ tsp. red pepper flakes
Instructions:
1. Cook ravioli according to package instructions. Drain and set aside.
2. In a medium skillet, melt butter over medium heat. Add diced shallots and sauté 5 to 7 minutes, until softened. Stir in garlic, 1 Tbsp. thyme, and sage, and sauté another 1 to 2 minutes until fragrant.
3. Add cubed butternut squash and a ½ cup of vegetable broth to the skillet. Cover and let simmer 10 to 12 minutes, stirring occasionally, until squash is fork-tender.
4. Blend cooked squash, the other ½ cup of vegetable broth, Parmesan cheese, salt, pepper, and red pepper flakes until smooth, adding broth to adjust consistency.
5. Toss cooked ravioli in butternut squash sauce and garnish with remaining thyme.
Dessert Flights
Butterscotch Pudding (Left)
Total Time: 70 minutes | Serves: 3
Ingredients:
½ cup brown sugar
1.5 Tbsp. cornstarch
1 ⅓ cups half-and-half
2 egg yolks
1 Tbsp. butter
1 Tbsp. vanilla extract
4 ginger snap cookies
Whipped cream
Instructions:
1. In a medium saucepan, mix brown sugar, cornstarch, half-and-half, and egg yolks.
2. Cook on medium heat, stirring continuously. Once the mixture begins to bubble, remove from heat.
3. Whisk in butter and vanilla extract.
4. Let mixture chill in the refrigerator 1 hour or until set.
5. To assemble flight, in three serving cups layer 1/3 of the pudding, a dollop of whipped cream, one crumbled ginger snap. Repeat layers once.
6. Serve chilled.
April Bread (Middle)
Total Time: 15 minutes | Serves: 3
Ingredients:
1 loaf apple bread
6 Tbsp. caramel sauce
Whipped cream
Ground cinnamon, for garnish
Instructions:
1. Cut apple bread into 6 circular slices using the serving cup’s rim.
2. To assemble flight, in three serving cups layer one slice of apple bread, 1 Tbsp. caramel sauce, one slice of apple bread. Repeat layers once. Add a dollop of whipped cream, and sprinkle with ground cinnamon.
Pumpkin Pie (Right)
Total Time: 15 minutes | Serves: 3
Ingredients:
1 ½ cups pumpkin pie filling
Whipped cream
6 Tbsp. chopped walnuts
Ground nutmeg, for garnish
Instructions:
1. To assemble flight, in three serving cups layer 2 Tbsp. pumpkin pie filling, a dollop of whipped cream, 1 Tbsp. chopped walnuts, a dollop of whipped cream and sprinkle with ground nutmeg.
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