25+ Cozy Fall Pappardelle Recipes to Warm Your Heart

As the leaves begin to change and the air turns crisp, there’s no better time to embrace the warmth and comfort of fall flavors.

Pappardelle, with its wide, flat noodles, provides the perfect canvas for showcasing a variety of seasonal ingredients.

From earthy mushrooms and vibrant roasted beets to hearty meats and creamy sauces, fall pappardelle recipes can capture the essence of the season in every bite.

Whether you’re hosting a family dinner, planning a cozy date night, or simply looking to enjoy a comforting bowl of pasta, these recipes offer a delightful mix of tastes and textures.

Join us as we explore over 25 creative and delicious pappardelle recipes that highlight the best of fall’s bounty!

25+ Cozy Fall Pappardelle Recipes to Warm Your Heart

Incorporating seasonal ingredients into your meals not only enhances flavor but also allows you to celebrate the unique offerings of each autumn harvest.

These 25+ fall pappardelle recipes are designed to inspire you in the kitchen, encouraging you to experiment with a range of ingredients while enjoying the comforting embrace of pasta.

Whether you prefer a rich, hearty ragu or a light, fresh sauce, there’s a pappardelle recipe here to suit your taste.

So gather your favorite fall produce, grab a package of pappardelle, and let the cooking adventure begin!

Celebrate the beauty of fall with these delicious dishes that are sure to warm your heart and satisfy your appetite.

Pappardelle with Pumpkin Sage Sauce

This comforting dish combines the earthy sweetness of pumpkin with the aromatic warmth of sage, creating a rich sauce that clings beautifully to wide pappardelle noodles. Perfect for cozy evenings, this recipe showcases the best of fall produce while being simple enough to whip up on a weeknight.

Ingredients:

• 12 oz pappardelle pasta
• 2 cups pumpkin puree (canned or fresh)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Crushed red pepper flakes (optional)
• Toasted pumpkin seeds for garnish

Instructions:

1. Cook the Pasta: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
2. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sage, cooking for an additional minute until fragrant.
3. Add Pumpkin and Broth: Pour in the pumpkin puree and vegetable broth, stirring to combine. Bring the mixture to a simmer and let it cook for 5–7 minutes, allowing the flavors to meld.
4. Creamy Finish: Reduce heat to low and stir in the heavy cream and Parmesan cheese. Season with salt, pepper, and crushed red pepper flakes if desired. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
5. Combine with Pasta: Add the cooked pappardelle to the skillet, tossing gently to coat the noodles evenly with the sauce.
6. Serve: Garnish with toasted pumpkin seeds and additional Parmesan cheese. Enjoy warm!

This Pappardelle with Pumpkin Sage Sauce is a delightful representation of fall’s bounty, highlighting the cozy flavors that define the season. The combination of creamy pumpkin and fragrant sage not only makes for a visually stunning dish but also offers a comforting meal that warms the soul. Perfect for gatherings or a quiet dinner at home, this recipe invites you to savor the essence of autumn with every bite.

Pappardelle with Roasted Butternut Squash and Kale

This hearty dish combines roasted butternut squash with vibrant kale, creating a satisfying meal that celebrates the rich textures and flavors of fall. Tossed with pappardelle and a light garlic sauce, this recipe is both nutritious and delicious, making it a perfect addition to your fall dinner rotation.

Ingredients:

• 12 oz pappardelle pasta
• 2 cups butternut squash, peeled and cubed
• 2 cups kale, stems removed and chopped
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon thyme (fresh or dried)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 1 tablespoon balsamic vinegar
• Crushed walnuts for garnish (optional)

Instructions:

1. Roast the Squash: Preheat the oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with 2 tablespoons of olive oil, thyme, salt, and pepper. Roast for 25–30 minutes until tender and lightly browned, tossing halfway through.
2. Cook the Pasta: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside.
3. Sauté the Kale: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped kale and cook until wilted, about 3–5 minutes. Season with salt and pepper.
4. Combine Ingredients: Add the roasted butternut squash to the skillet with the kale. Stir in the cooked pappardelle and balsamic vinegar, mixing well to combine.
5. Serve: Plate the pasta and top with grated Parmesan cheese and crushed walnuts for added crunch. Enjoy warm!

Pappardelle with Roasted Butternut Squash and Kale is a celebration of fall flavors and textures that delight the palate. The sweet, caramelized squash pairs beautifully with the earthy kale, creating a colorful dish that’s as nourishing as it is tasty. This recipe is a great way to incorporate seasonal produce into your meals while providing a satisfying option for both vegetarians and meat-eaters alike. Serve it at your next gathering or enjoy it as a comforting weeknight dinner!

Pappardelle with Mushroom and Chestnut Cream Sauce

This rich and earthy dish brings together the flavors of wild mushrooms and sweet chestnuts in a creamy sauce that perfectly complements pappardelle. A celebration of autumn’s harvest, this recipe offers a luxurious, gourmet touch that is surprisingly easy to prepare, making it an ideal choice for impressing guests at your next dinner party.

Ingredients:

• 12 oz pappardelle pasta
• 2 cups mixed wild mushrooms (such as shiitake, cremini, and oyster), sliced
• 1 cup cooked chestnuts, roughly chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup vegetable broth
• 1/4 cup white wine (optional)
• 2 tablespoons butter
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Grated Parmesan cheese for serving

Instructions:

1. Cook the Pasta: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside.
2. Sauté the Mushrooms: In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until browned and tender, about 5–7 minutes. Stir in the minced garlic and thyme, cooking for an additional minute.
3. Create the Sauce: If using, pour in the white wine, scraping the bottom of the skillet to deglaze. Let it simmer for a few minutes until reduced. Add the vegetable broth and bring to a simmer. Stir in the chopped chestnuts and heavy cream, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
4. Combine with Pasta: Add the cooked pappardelle to the skillet, tossing gently to ensure the pasta is well-coated in the creamy mushroom sauce.
5. Serve: Garnish with fresh parsley and grated Parmesan cheese. Enjoy warm!

Pappardelle with Mushroom and Chestnut Cream Sauce is a luxurious dish that epitomizes the flavors of fall. The combination of earthy mushrooms and sweet chestnuts creates a depth of flavor that makes this recipe feel special, while the creamy sauce brings everything together in a delightful embrace. This dish is perfect for holiday gatherings or any occasion where you want to impress with minimal effort. Your guests will be enchanted by the rich flavors and inviting aromas, making it a memorable meal for everyone to enjoy.

Pappardelle with Brussels Sprouts and Bacon

This savory dish combines the nutty flavors of Brussels sprouts with the crispy, salty goodness of bacon, creating a hearty and satisfying meal. The pappardelle serves as a perfect canvas to soak up the rich flavors, making this recipe an excellent choice for a cozy fall dinner that will please both family and friends.

Ingredients:

• 12 oz pappardelle pasta
• 4 slices of bacon, chopped
• 2 cups Brussels sprouts, trimmed and halved
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Zest of 1 lemon
• Fresh parsley, chopped for garnish

Instructions:

1. Cook the Pasta: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside.
2. Prepare the Brussels Sprouts: In a large skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
3. Sauté the Brussels Sprouts: In the same skillet, add the halved Brussels sprouts and cook for about 8–10 minutes until they are golden brown and tender. Stir in the minced garlic and cook for an additional minute.
4. Create the Sauce: Pour in the vegetable broth, scraping the bottom of the skillet to release any browned bits. Let it simmer for a few minutes, then return the crispy bacon to the skillet. Season with salt, pepper, and lemon zest.
5. Combine with Pasta: Add the cooked pappardelle to the skillet, tossing gently to combine all the ingredients. Sprinkle with grated Parmesan cheese and toss again.
6. Serve: Plate the pasta and garnish with chopped parsley. Enjoy warm!

Pappardelle with Brussels Sprouts and Bacon is a delightful combination of flavors that perfectly embodies the essence of fall. The crispy bacon adds a smoky richness that beautifully complements the earthy Brussels sprouts, while the pasta provides a satisfying base for this comforting dish. This recipe is ideal for gatherings, offering a deliciously hearty meal that can be enjoyed by everyone. Each bite is a celebration of seasonal ingredients, making it a must-try for your autumn dining.

Pappardelle with Apple and Walnut Pesto

This unique and vibrant dish features a fresh apple and walnut pesto that combines sweet and savory flavors, offering a refreshing twist on traditional pesto recipes. The pappardelle absorbs the flavors beautifully, making this a standout dish perfect for fall gatherings and special occasions.

Ingredients:

• 12 oz pappardelle pasta
• 1 large apple (such as Granny Smith or Honeycrisp), cored and chopped
• 1 cup walnuts, toasted
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh arugula for garnish (optional)

Instructions:

1. Cook the Pasta: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside.
2. Make the Pesto: In a food processor, combine the chopped apple, toasted walnuts, Parmesan cheese, garlic, lemon juice, salt, and pepper. Pulse until well combined. While the processor is running, gradually add the olive oil until the pesto reaches your desired consistency.
3. Combine with Pasta: In a large mixing bowl, toss the cooked pappardelle with the apple-walnut pesto until evenly coated.
4. Serve: Plate the pasta and garnish with fresh arugula for a peppery touch. Enjoy warm!

Pappardelle with Apple and Walnut Pesto offers a delightful explosion of flavors that capture the spirit of fall. The combination of sweet apples and nutty walnuts creates a refreshing pesto that elevates the pasta experience to new heights. This dish is perfect for autumn celebrations, showcasing seasonal ingredients in a creative and delicious way. Not only is it visually appealing, but it’s also a nutritious option that is sure to impress your guests, making it a perfect centerpiece for any fall feast.

Pappardelle with Gorgonzola and Pear Sauce

This elegant dish features a creamy gorgonzola sauce combined with sweet, ripe pears, resulting in a luxurious pasta dish that celebrates the flavors of fall. The richness of the cheese and the sweetness of the pears create a delightful balance, making it an ideal choice for a special dinner or a festive gathering.

Ingredients:

• 12 oz pappardelle pasta
• 1 ripe pear, cored and diced
• 1 cup gorgonzola cheese, crumbled
• 1 cup heavy cream
• 1/4 cup walnuts, toasted and chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions:

1. Cook the Pasta: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside.
2. Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the diced pear and cook for 3–4 minutes until slightly softened.
3. Make the Cream Sauce: Stir in the heavy cream and bring to a simmer. Reduce the heat and add the crumbled gorgonzola cheese, stirring until melted and creamy. Season with salt and pepper to taste.
4. Combine with Pasta: Add the cooked pappardelle to the skillet, tossing gently to coat the noodles with the creamy sauce. If the sauce is too thick, add a splash of pasta water to achieve the desired consistency.
5. Serve: Plate the pasta and sprinkle with chopped walnuts and fresh thyme leaves. Enjoy warm!

Pappardelle with Gorgonzola and Pear Sauce is a decadent dish that beautifully balances sweet and savory flavors, perfect for celebrating the fall season. The creamy gorgonzola cheese pairs perfectly with the juicy pears, creating a rich sauce that envelops the pasta in warmth and comfort. This recipe is not only a feast for the taste buds but also an eye-catching dish that will impress your guests. Serve it at your next dinner party, and watch as everyone raves about this gourmet experience that showcases the best of autumn’s bounty.

Pappardelle with Pumpkin Sage Cream Sauce

This indulgent dish features a rich pumpkin sage cream sauce that brings warmth and comfort to your table. With the earthy flavor of pumpkin combined with fragrant sage, this recipe celebrates the essence of fall in every bite. It’s a perfect choice for cozy dinners and holiday gatherings, appealing to both vegetarians and meat lovers alike.

Ingredients:

• 12 oz pappardelle pasta
• 1 cup pumpkin puree (canned or fresh)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons fresh sage leaves, chopped
• Salt and pepper to taste
• A pinch of nutmeg
• Toasted pumpkin seeds for garnish (optional)

Instructions:

1. Cook the Pasta: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside.
2. Make the Sauce: In a large skillet, melt the butter over medium heat. Add the chopped sage and cook for 1–2 minutes until fragrant. Stir in the pumpkin puree and heavy cream, bringing the mixture to a gentle simmer.
3. Add Cheese and Seasonings: Stir in the grated Parmesan cheese, a pinch of nutmeg, salt, and pepper. Cook for a few minutes until the sauce thickens slightly.
4. Combine with Pasta: Add the cooked pappardelle to the skillet, tossing gently to coat the pasta with the pumpkin sage cream sauce.
5. Serve: Plate the pasta and garnish with toasted pumpkin seeds if desired. Enjoy warm!

Pappardelle with Pumpkin Sage Cream Sauce is a delightful celebration of fall flavors, bringing a touch of elegance to any meal. The creamy sauce, infused with the aromatic essence of sage, pairs perfectly with the subtle sweetness of pumpkin. This dish is not only comforting but also visually appealing, making it a fantastic option for gatherings and holiday dinners. Each bite captures the warmth of the season, inviting everyone to savor the delicious flavors of autumn.

Pappardelle with Butternut Squash and Brown Butter Sauce

This recipe features tender butternut squash paired with a nutty brown butter sauce, creating a deliciously comforting dish that embodies the flavors of fall. The sweetness of the squash and the richness of the brown butter come together harmoniously, making it an ideal choice for a hearty family meal or a festive gathering.

Ingredients:

• 12 oz pappardelle pasta
• 2 cups butternut squash, peeled and cubed
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh sage leaves for garnish

Instructions:

1. Cook the Pasta: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside.
2. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25–30 minutes, until tender and caramelized.
3. Prepare the Brown Butter Sauce: In a large skillet, melt the butter over medium heat. Cook for 5–7 minutes until it turns golden brown and has a nutty aroma. Be careful not to burn it.
4. Combine Ingredients: Add the minced garlic and red pepper flakes to the brown butter, cooking for an additional minute. Then, add the roasted butternut squash and cooked pappardelle to the skillet, tossing gently to coat everything in the brown butter sauce.
5. Serve: Plate the pasta, sprinkle with grated Parmesan cheese, and garnish with fresh sage leaves. Enjoy warm!

Pappardelle with Butternut Squash and Brown Butter Sauce is a comforting and hearty dish that beautifully showcases the flavors of fall. The sweet, caramelized butternut squash complements the rich, nutty notes of the brown butter, creating a dish that is both satisfying and indulgent. This recipe is perfect for special occasions or a cozy night in, providing a delicious way to celebrate the bounty of the season. Each bite offers a taste of autumn, inviting warmth and joy to your dining table.

Pappardelle with Mushroom and Chestnut Ragu

This hearty dish features a flavorful mushroom and chestnut ragu that brings earthy and nutty flavors together in a warm, comforting sauce. Perfect for chilly fall evenings, this recipe is a great way to enjoy seasonal ingredients and provides a satisfying vegetarian option that will impress everyone at your table.

Ingredients:

• 12 oz pappardelle pasta
• 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 1 cup cooked chestnuts, roughly chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup red wine (optional)
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Pasta: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Cook the Mushrooms: Add the sliced mushrooms to the skillet, cooking until they release their moisture and become golden brown, about 8–10 minutes.
4. Add Chestnuts and Liquid: Stir in the chopped chestnuts, vegetable broth, and red wine (if using). Bring to a simmer and let it cook for 10 minutes, allowing the flavors to meld. Season with thyme, salt, and pepper.
5. Combine with Pasta: Add the cooked pappardelle to the skillet, tossing gently to combine everything well.
6. Serve: Plate the pasta and garnish with fresh parsley. Enjoy warm!

Pappardelle with Mushroom and Chestnut Ragu is a delightful dish that embodies the heartiness of fall. The combination of rich, earthy mushrooms and sweet chestnuts creates a flavorful ragu that envelops the pasta in warmth and comfort. This dish is not only perfect for family dinners but also makes an impressive centerpiece for entertaining guests. It highlights the best of seasonal produce, offering a satisfying and delicious vegetarian option that will leave everyone asking for seconds. Enjoy this comforting meal as the leaves change and the cool air sets in!

Pappardelle with Braised Short Ribs and Root Vegetables

This hearty dish features tender braised short ribs, slow-cooked to perfection with root vegetables, creating a rich and flavorful sauce that clings to the wide ribbons of pappardelle. The combination of savory beef, earthy vegetables, and a touch of red wine makes this recipe a luxurious option for a fall dinner, perfect for special occasions or family gatherings.

Ingredients:

• 12 oz pappardelle pasta
• 2 lbs beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 parsnips, diced
• 4 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Sear the Short Ribs: Preheat your oven to 300°F (150°C). In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove the ribs and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, parsnips, and garlic. Sauté for about 5 minutes until softened.
3. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for a couple of minutes.
4. Add Remaining Ingredients: Stir in the beef broth, tomato paste, and rosemary. Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover and transfer to the oven. Braise for 3 hours, until the meat is tender and falling off the bone.
5. Cook the Pasta: About 20 minutes before the short ribs are done, cook the pappardelle according to package instructions until al dente. Drain and set aside.
6. Combine and Serve: Once the short ribs are done, remove them from the pot and shred the meat. Discard any bones and excess fat. Return the shredded meat to the pot and stir to combine. Serve the braised short ribs over the cooked pappardelle, garnished with fresh parsley.

Pappardelle with Braised Short Ribs and Root Vegetables is a true celebration of fall flavors, offering a comforting and satisfying meal that is perfect for chilly evenings. The slow-cooked short ribs provide a rich depth of flavor, enhanced by the sweetness of root vegetables and a hint of red wine. This dish not only warms the body but also nourishes the soul, making it an excellent choice for family dinners or festive gatherings. Each forkful of tender meat and perfectly cooked pasta is sure to bring smiles to the dinner table.

Pappardelle with Walnut Pesto and Roasted Brussels Sprouts

This vibrant dish combines homemade walnut pesto with roasted Brussels sprouts, delivering a delightful mix of flavors and textures. The nuttiness of the pesto complements the slight bitterness of the Brussels sprouts, creating a fresh yet hearty meal that highlights seasonal produce. It’s an excellent vegetarian option that can serve as a main or side dish for any fall gathering.

Ingredients:

• 12 oz pappardelle pasta
• 2 cups Brussels sprouts, halved
• 1 cup walnuts, toasted
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• 2 cloves garlic
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until golden brown and crispy on the edges.
2. Cook the Pasta: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside.
3. Make the Walnut Pesto: In a food processor, combine the toasted walnuts, basil, Parmesan cheese, garlic, lemon juice, salt, and pepper. Pulse until finely chopped. With the motor running, gradually add the olive oil until the mixture is smooth.
4. Combine Ingredients: In a large bowl, toss the cooked pappardelle with the walnut pesto until well coated. Add the roasted Brussels sprouts and mix gently.
5. Serve: Plate the pasta and sprinkle with additional Parmesan cheese if desired. Enjoy warm!

Pappardelle with Walnut Pesto and Roasted Brussels Sprouts is a celebration of fall’s bounty, offering a fresh and vibrant dish that is both satisfying and nutritious. The combination of homemade walnut pesto and roasted vegetables provides a delightful depth of flavor and a satisfying crunch, making this dish a standout option for any autumn meal. Whether served as a main course or a side dish, it is sure to impress your guests with its delicious taste and beautiful presentation. Enjoy this recipe as a tribute to the seasonal ingredients that make fall cooking so enjoyable!

Pappardelle with Apple and Brie Sauce

This unique recipe combines sweet apples with creamy Brie cheese to create a decadent sauce that perfectly coats pappardelle. The combination of flavors brings a touch of sophistication to your fall dining experience, making it an ideal choice for both weeknight dinners and special occasions. It’s a delightful dish that balances savory and sweet elements beautifully.

Ingredients:

• 12 oz pappardelle pasta
• 2 apples (such as Granny Smith or Honeycrisp), peeled and diced
• 1 cup Brie cheese, rind removed and cubed
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 teaspoon thyme leaves
• Salt and pepper to taste
• Chopped walnuts for garnish (optional)

Instructions:

1. Cook the Pasta: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside.
2. Sauté the Apples: In a large skillet, melt the butter over medium heat. Add the diced apples and sauté for about 5 minutes until they begin to soften.
3. Add Garlic and Cream: Stir in the minced garlic and cook for another minute. Then, add the heavy cream, bringing it to a gentle simmer.
4. Incorporate the Cheese: Add the Brie cheese cubes and thyme to the skillet, stirring until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
5. Combine with Pasta: Add the cooked pappardelle to the skillet, tossing gently to coat the pasta with the apple and Brie sauce.
6. Serve: Plate the pasta and sprinkle with chopped walnuts for added texture. Enjoy warm!

Pappardelle with Apple and Brie Sauce is a delightful dish that brings together the comforting flavors of fall in an elegant presentation. The creamy Brie melts beautifully into the sauce, while the apples add a touch of sweetness and freshness that brightens the dish. This recipe is perfect for those special gatherings where you want to impress your guests with something unique and delicious. Enjoy the wonderful harmony of flavors as you celebrate the season with this luxurious pasta dish!

Pappardelle with Pumpkin Alfredo and Sage

This creamy pumpkin Alfredo sauce is a perfect way to embrace the flavors of fall. Combining the richness of pumpkin puree with the subtle earthiness of sage, this dish is indulgent yet simple to make. It’s an excellent choice for a cozy dinner, providing warmth and comfort on chilly evenings, and pairs wonderfully with a crisp green salad or crusty bread.

Ingredients:

• 12 oz pappardelle pasta
• 1 cup pumpkin puree (canned or fresh)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
• Salt and pepper to taste
• Extra sage leaves for garnish (optional)

Instructions:

1. Cook the Pasta: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside.
2. Make the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and chopped sage, sautéing for about 1 minute until fragrant.
3. Add Pumpkin and Cream: Stir in the pumpkin puree and heavy cream, mixing until well combined. Bring the mixture to a gentle simmer, then add the grated Parmesan cheese, stirring until the sauce is smooth. Season with salt and pepper to taste.
4. Combine with Pasta: Add the cooked pappardelle to the skillet, tossing gently to coat the pasta with the pumpkin Alfredo sauce.
5. Serve: Plate the pasta, garnishing with additional sage leaves if desired. Enjoy warm!

Pappardelle with Pumpkin Alfredo and Sage is a delightful autumn dish that combines comfort and sophistication. The creamy sauce envelops the pasta beautifully, while the pumpkin adds a hint of sweetness that perfectly complements the savory sage. This recipe is not only quick to prepare but also impressively flavorful, making it a fantastic choice for family dinners or casual gatherings. Serve this dish with your favorite fall-inspired side, and enjoy the warmth and coziness it brings to your table.

Pappardelle with Butternut Squash, Spinach, and Ricotta

This vibrant dish brings together the sweet, nutty flavor of roasted butternut squash, fresh spinach, and creamy ricotta cheese for a satisfying and healthy fall meal. It showcases seasonal ingredients beautifully, making it a perfect vegetarian option that is rich in flavor and color. It’s an excellent choice for weeknight dinners or festive occasions where you want to impress without spending hours in the kitchen.

Ingredients:

• 12 oz pappardelle pasta
• 1 medium butternut squash, peeled and cubed
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Roast the Squash: Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
2. Cook the Pasta: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside.
3. Sauté the Spinach: In a large skillet, heat a bit of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the fresh spinach and sauté until wilted, about 2-3 minutes.
4. Combine Ingredients: In the skillet, add the roasted butternut squash and cooked pappardelle. Stir in the ricotta cheese and thyme, mixing gently until everything is well combined. Season with salt and pepper to taste.
5. Serve: Plate the pasta, garnishing with grated Parmesan cheese if desired. Enjoy warm!

Pappardelle with Butternut Squash, Spinach, and Ricotta is a beautiful celebration of autumn flavors. The roasted butternut squash provides a sweet and nutty base, while the fresh spinach adds a pop of color and nutrition. Combined with creamy ricotta, this dish is not only delicious but also visually appealing, making it a great centerpiece for your fall table. It’s perfect for family gatherings or a cozy night in, and it highlights the wonderful seasonal produce available during this time of year.

Pappardelle with Sausage, Kale, and Chestnuts

This hearty dish combines savory Italian sausage with tender kale and roasted chestnuts, creating a flavorful and satisfying meal perfect for the fall season. The richness of the sausage pairs beautifully with the earthiness of the kale and the sweetness of the chestnuts, making it an ideal comfort food option. This recipe is great for entertaining or simply enjoying a cozy night in.

Ingredients:

• 12 oz pappardelle pasta
• 1 lb Italian sausage (mild or spicy)
• 2 cups kale, chopped
• 1 cup cooked chestnuts, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Cook the Pasta: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside.
2. Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Remove the sausage from its casing and crumble it into the skillet. Cook until browned and cooked through, about 5-7 minutes.
3. Add Kale and Garlic: Stir in the minced garlic and red pepper flakes (if using), cooking for another minute. Add the chopped kale and cook until wilted, about 3-4 minutes.
4. Combine Ingredients: Add the cooked chestnuts and pappardelle to the skillet, tossing to combine and heat through. Season with salt and pepper to taste.
5. Serve: Plate the pasta and sprinkle with grated Parmesan cheese. Enjoy warm!

Pappardelle with Sausage, Kale, and Chestnuts is a delightful dish that embodies the essence of fall. The combination of hearty sausage, nutrient-rich kale, and sweet chestnuts creates a deliciously satisfying meal that is both comforting and flavorful. This dish is perfect for a gathering with friends or family, offering a hearty option that showcases seasonal ingredients beautifully. Serve it alongside a simple green salad or crusty bread for a complete fall feast that will leave everyone asking for seconds.

Pappardelle with Apple, Bacon, and Brie

This unique dish combines sweet apples, savory bacon, and creamy brie cheese, resulting in a comforting pasta that captures the essence of autumn. The contrast of flavors and textures—crisp bacon, tender pasta, and melty cheese—creates a dish that is both satisfying and elegant. Perfect for a special occasion or a cozy weeknight dinner, this pappardelle dish is sure to impress your family and friends.

Ingredients:

• 12 oz pappardelle pasta
• 4 slices of bacon, chopped
• 1 medium apple (like Granny Smith or Honeycrisp), cored and sliced
• 1 cup brie cheese, rind removed and cut into pieces
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Instructions:

1. Cook the Pasta: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside.
2. Cook the Bacon: In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.
3. Sauté the Apples: Add the sliced apples to the skillet and sauté in the bacon fat for about 3-4 minutes until they begin to soften. Drizzle with olive oil and add the fresh thyme, stirring to combine.
4. Make the Sauce: Lower the heat and pour in the heavy cream. Add the brie pieces and stir until melted and creamy. Season with salt and pepper to taste.
5. Combine: Add the cooked pappardelle and crispy bacon back to the skillet, tossing gently to coat the pasta with the sauce.
6. Serve: Plate the pasta and garnish with chopped parsley if desired. Enjoy warm!

Pappardelle with Apple, Bacon, and Brie is a delightful fusion of flavors that embodies the spirit of fall. The sweetness of the apples complements the salty crunch of bacon, while the brie adds a luxurious creaminess to the dish. This recipe is perfect for gatherings, showcasing a blend of sweet and savory elements that will leave your guests raving about your culinary skills. Serve it with a simple salad or a glass of white wine for an elevated dining experience.

Pappardelle with Mushroom Ragu and Thyme

This rich and earthy mushroom ragu is a hearty sauce that pairs beautifully with wide pappardelle noodles. Featuring a mix of wild mushrooms, aromatic thyme, and a touch of red wine, this dish is a perfect representation of the flavors of fall. It’s a fantastic vegetarian option that brings a depth of flavor and satisfaction, ideal for a cozy dinner or a special occasion.

Ingredients:

• 12 oz pappardelle pasta
• 1 lb assorted mushrooms (like cremini, shiitake, and portobello), sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup red wine
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Cook the Pasta: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside.
2. Sauté the Onions and Garlic: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.
3. Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Create the Ragu: Pour in the red wine, scraping any browned bits from the bottom of the skillet. Allow the wine to simmer for about 2-3 minutes. Then, add the vegetable broth and thyme, simmering until the sauce thickens, about 10 minutes. Season with salt and pepper to taste.
5. Combine: Add the cooked pappardelle to the skillet, tossing gently to combine and coat the pasta with the mushroom ragu.
6. Serve: Plate the pasta and sprinkle with grated Parmesan cheese. Enjoy warm!

Pappardelle with Mushroom Ragu and Thyme is a hearty and satisfying dish that celebrates the wonderful flavors of fall. The umami-rich mushrooms create a deeply flavored ragu that clings to the pappardelle, making each bite a comforting experience. This recipe is perfect for a cozy dinner at home or to impress guests at a gathering. Pair it with a robust red wine and a green salad for a complete autumnal feast that highlights the season’s best ingredients.

Pappardelle with Roasted Beet and Goat Cheese Cream

This visually stunning dish features vibrant roasted beets paired with creamy goat cheese for a sophisticated flavor combination. The rich, earthy sweetness of the beets is perfectly complemented by the tangy goat cheese, making this a delightful pasta dish that not only tastes fantastic but also looks beautiful on the plate. It’s a great choice for entertaining or a special night at home, capturing the essence of fall in both taste and presentation.

Ingredients:

• 12 oz pappardelle pasta
• 2 medium beets, roasted and diced
• 1 cup goat cheese, crumbled
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh dill (or 1/2 teaspoon dried)
• Salt and pepper to taste
• Chopped walnuts for garnish (optional)

Instructions:

1. Cook the Pasta: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside.
2. Roast the Beets: Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for about 45-60 minutes until tender. Once cool, peel and dice the beets.
3. Make the Goat Cheese Cream: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute. Stir in the heavy cream and bring to a gentle simmer.
4. Add Goat Cheese and Beets: Reduce the heat to low and add the crumbled goat cheese, stirring until melted and creamy. Fold in the diced roasted beets and fresh dill, mixing until combined. Season with salt and pepper to taste.
5. Combine: Add the cooked pappardelle to the skillet, tossing gently to coat the pasta with the beet and goat cheese cream.
6. Serve: Plate the pasta and garnish with chopped walnuts if desired. Enjoy warm!

Pappardelle with Roasted Beet and Goat Cheese Cream is a visually striking and flavorful dish that highlights the best of fall produce. The combination of sweet roasted beets and creamy goat cheese creates a unique and satisfying meal that is perfect for any occasion. This recipe not only celebrates the beauty of seasonal ingredients but also allows you to serve a dish that is both delicious and stunningly presented. Serve it alongside a crisp green salad and your favorite wine for a delightful autumn dinner that will impress your guests.

Note: More recipes are coming soon!