Fall Pasta Recipes

There’s something magical about the way this pasta dish brings together earthy mushrooms, sweet butternut squash, and hearty kale — it’s like a cozy autumn hug in a bowl. 🌿🍄

With the fresh autumn air around, I enjoy making satisfying and healthy dishes that embody the season. My pasta for fall is a warm and toasty blend of whole wheat penne, sautéed cremini mushrooms, and bright butternut squash.

I love how kale and sage pump in the deep, woodsy flavors, plus so many vitamins, while for crunch, I couldn’t not use toasted walnuts.

Ingredients

• Whole Wheat Penne Pasta: High in fiber, providing sustained energy.
• Olive Oil: Healthy fat, rich in antioxidants.
• Onion: Adds sweetness and depth, contains vitamin C.
• Garlic: Enhances flavor, offers immune-boosting properties.
• Cremini Mushrooms: Earthy flavor, good source of selenium.
• Butternut Squash: Sweet flavor, rich in vitamins A and C.
• Kale: Nutrient-dense, high in vitamins K and C.
• Vegetable Broth: Adds flavor, low-calorie option.
• Dried Sage and Thyme: Aromatic herbs, enhance earthy flavors.
• Red Pepper Flakes: Adds a slight heat, boosts metabolism.
• Parmesan Cheese: Savory flavor, adds creamy texture.
• Walnuts: Crunchy texture, high in omega-3 fatty acids.

Ingredient Quantities

• 12 oz whole wheat penne pasta
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 2 cups butternut squash, peeled and cubed
• 1 cup kale, chopped
• 1/2 cup vegetable broth
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped walnuts, toasted

How to Make this

1. Prepare the whole wheat penne pasta according to package directions in a large pot of water that has been salted and brought to a boil. Cook until the pasta is just barely tender (the Italians would say al dente), then drain and set aside.

2. In a big fry pan, warm the olive oil over medium heat. Toss in the chopped onion and sauté for a good 3-4 minutes, or until it turns clear and soft.

3. Add the minced garlic and sliced cremini mushrooms to the skillet. Cook an additional 4-5 minutes, stirring occasionally, until the mushrooms are tender.

4. Add the cubed butternut squash, and keep cooking for about 5 minutes until it starts to soften.

5. Place the chopped kale in the skillet and let it cook for an additional 2 minutes until it is wilting.

6. Pour the vegetable broth into the frying pan and bring it to a simmer. Cover and cook for 5-7 minutes, or until the butternut squash is tender.

7. Mix in the crushed sage leaves, crushed thyme leaves, and crushed red pepper. Add salt and pepper to taste.

8. Add the penne pasta, cooked and drained, to the skillet and toss everything together until well combined and heated through.

9. Take it off the heat and add in the Parmesan cheese. Stir until the cheese is melted and evenly distributed.

10. Top the pasta with toasted walnuts and additional Parmesan cheese if desired, and then serve.

Equipment Needed

1. Large pot
2. Fry pan or skillet
3. Wooden spoon or spatula
4. Chef’s knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
8. Grater (for Parmesan cheese)
9. Colander or strainer
10. Ladle or serving spoon

FAQ

• What is the cooking time for whole wheat penne pasta?Generally, pasta cooks in around 10 to 12 minutes. Still, the best practice is to follow the instructions on the package for optimal texture.
• Can I substitute another type of pasta?Certainly, you are free to use whichever pasta you like. Just be sure to change the cooking length according to the sort of pasta you use.
• Is there a substitute for butternut squash?Substitutes you can use include sweet potatoes or pumpkin, but the cooking time might differ slightly.
• Can this dish be made vegan?Indeed, do away with the Parmesan cheese, or replace it with a vegan cheese alternative.
• How do you toast walnuts?In a dry skillet over medium heat, toast walnuts for approximately 5 minutes, stirring now and then until they turn golden and release their nutty aroma.
• Can I prepare this recipe in advance?Certainly! You are able to prepare the separate elements and keep them in the fridge for no more than 48 hours. When it’s time to eat, simply warm them up and mix them together.
• What can I use instead of kale?This recipe can use either spinach or Swiss chard in place of the kale.

Fall Pasta Recipes Substitutions and Variations

Penne pasta made from whole wheat: Replace this with standard penne pasta or a gluten-free variant.
Substituting for olive oil is simple: Use an equal amount of either avocado oil or canola oil.
Cremini mushrooms: Substitute with button mushrooms or portobello mushrooms.
Kale: Substitute with
Sweet potatoes or pumpkin can take the place of butternut squash in recipes.

Pro Tips

1. Roast the Butternut Squash Instead of cooking the butternut squash in the skillet, try roasting it in the oven with a little olive oil, salt, and pepper at 400°F (200°C) for about 25-30 minutes. This will enhance the flavor and add a delightful caramelized touch to the dish.

2. Deglaze with Wine After sautéing the mushrooms and garlic, consider deglazing the pan with a splash of white wine. This will lift any browned bits from the bottom of the pan and add a richer depth of flavor to the dish.

3. Massage the Kale Before adding the kale to the pan, give it a quick massage with a pinch of salt. This will help soften the leaves, making them more tender and quicker to cook.

4. Reserve Pasta Water Save about half a cup of the pasta cooking water before draining. If the pasta dish appears dry after combining all the ingredients, you can add some reserved pasta water to loosen and create a more cohesive sauce.

5. Finish with Lemon Zest Just before serving, add a hint of freshness by zesting a lemon over the plated pasta. This will brighten the flavors and add a lovely aromatic element to the dish.