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The holiday season is a time for family gatherings, festive dinners, and creating delicious memories around the table.
While turkey, ham, and stuffing often steal the spotlight, there’s no reason why pasta can’t be the star of your holiday spread.
Spaghetti, with its versatility and comforting nature, can be transformed into elegant and festive dishes that perfectly complement your holiday celebrations.
Whether you’re hosting a casual dinner or a more formal feast, these 35+ holiday spaghetti recipes will offer you a range of creative and mouthwatering options.
From rich, creamy sauces to vibrant, veggie-packed pasta, each recipe brings something unique to the table, ensuring your holiday meals are full of flavor, warmth, and joy.
35+ Irresistible Holiday Spaghetti Recipes for Your Table
With these 35+ holiday spaghetti recipes, you can bring a fresh twist to your holiday dinners.
Whether you’re craving seafood, creamy sauces, or vibrant vegetable dishes, there’s a spaghetti recipe for every palate and occasion.
These recipes not only highlight the versatility of spaghetti but also elevate it to a festive, elegant dish that can stand proudly beside any holiday classic.
So, why not break from tradition and surprise your guests with a holiday pasta that’s both comforting and full of seasonal flavors?
Classic Holiday Spaghetti with Garlic Butter and Parmesan
This elegant spaghetti dish combines the simplicity of garlic butter with the richness of Parmesan cheese. It’s perfect for holiday gatherings where you want something flavorful yet uncomplicated. The garlic-infused butter creates a beautiful base, and the added Parmesan gives the pasta a savory depth. A sprinkle of fresh parsley enhances the dish with a burst of color, making it visually and gastronomically appealing.
Ingredients:
- 12 oz spaghetti
- 6 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional)
Instructions:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Once the spaghetti is cooked, reserve 1/2 cup of pasta water and drain the rest. Add the cooked spaghetti directly into the skillet with the garlic butter.
- Toss the pasta in the butter, adding a bit of the reserved pasta water to create a smooth sauce. Continue tossing until the spaghetti is well coated.
- Stir in the grated Parmesan, salt, and pepper, and toss to combine. Adjust seasoning as needed.
- Garnish with fresh parsley and a pinch of red pepper flakes for a little heat, if desired. Serve immediately.
This garlic butter spaghetti with Parmesan is an indulgent and simple dish that brings comfort and festive cheer to your holiday table. The flavors meld together perfectly, and its quick preparation makes it a great option for busy holiday meals. Whether you’re serving it as a side dish or a main, this recipe offers a perfect balance of richness and freshness. Don’t forget to serve it with a crisp glass of white wine for a complete holiday experience.
Holiday Spaghetti with Roasted Brussels Sprouts and Cranberries
This festive spaghetti dish combines the earthy flavors of roasted Brussels sprouts with the sweetness of cranberries and a tangy balsamic glaze. The combination of textures and tastes makes it a unique and memorable dish for any holiday gathering. The sweet-tart cranberries add a burst of flavor, while the Brussels sprouts provide a hearty, savory element to balance out the sweetness.
Ingredients:
- 12 oz spaghetti
- 2 cups Brussels sprouts, halved
- 1 tbsp olive oil
- 1/2 cup fresh cranberries (or dried cranberries for a sweeter touch)
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper, to taste
- Fresh thyme, for garnish
- Parmesan cheese (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes, tossing halfway through, until golden brown and crispy on the edges.
- While the Brussels sprouts roast, cook the spaghetti in a large pot of salted water according to package instructions. Drain and set aside.
- In a small pan, cook the fresh cranberries with balsamic vinegar and honey over medium heat. Stir occasionally and let it cook for about 5 minutes until the cranberries begin to burst and form a thick glaze.
- Once the Brussels sprouts are roasted, combine them with the cooked spaghetti in a large bowl. Pour the cranberry glaze over the top and toss everything together.
- Season with salt and pepper to taste. Garnish with fresh thyme and a sprinkle of Parmesan cheese, if desired. Serve warm.
This holiday spaghetti is a showstopper, offering a unique blend of savory and sweet. The roasted Brussels sprouts bring depth to the dish, while the cranberries add a festive pop of color and flavor. The balsamic glaze ties everything together with a tangy, sweet finish. This recipe is perfect for those looking to incorporate seasonal produce and create a memorable dish that’s sure to impress family and friends at your holiday meal.
Spaghetti Carbonara with Holiday Bacon and Sage
This indulgent twist on classic spaghetti carbonara incorporates holiday-friendly ingredients like rich bacon and fresh sage leaves. The smoky, crispy bacon paired with the earthy, aromatic sage makes this dish perfect for any festive occasion. The creamy, cheesy sauce envelops the spaghetti, creating a luxurious experience that is both comforting and special for the holidays.
Ingredients:
- 12 oz spaghetti
- 8 oz thick-cut bacon, chopped
- 2 tbsp fresh sage leaves, chopped
- 3 large eggs
- 1 cup Parmesan cheese, grated
- 1/2 cup heavy cream
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the spaghetti in a large pot of salted water according to the package directions. Reserve 1/2 cup of pasta water and drain the rest.
- While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving a little bacon fat in the pan.
- Add the fresh sage to the skillet with the bacon fat and cook for 1 minute until fragrant. Remove from heat and set aside.
- In a bowl, whisk together the eggs, heavy cream, and Parmesan cheese. Add a pinch of salt and black pepper.
- Combine the cooked spaghetti with the bacon and sage in the skillet. Pour the egg mixture over the pasta, tossing everything quickly to create a creamy sauce. Add reserved pasta water to adjust the consistency if necessary.
- Once the sauce is creamy and smooth, serve immediately. Garnish with fresh parsley and additional grated Parmesan cheese.
This spaghetti carbonara with holiday bacon and sage is the perfect dish to serve during the holiday season, offering a rich and savory flavor profile that’s perfect for a special gathering. The crispy bacon adds a satisfying crunch, while the sage gives a fresh, aromatic touch. The creamy sauce, combined with the cheese, makes each bite decadent and comforting. If you’re looking to add a festive twist to the classic carbonara, this recipe is an ideal choice.
Spaghetti with Lobster and Champagne Cream Sauce
For a truly indulgent holiday dinner, this spaghetti with lobster and Champagne cream sauce brings elegance to your table. The lobster adds a luxurious seafood element, while the creamy Champagne sauce infuses the dish with delicate, celebratory flavors. The touch of garlic and shallots enhances the richness, making this pasta dish a sophisticated choice for a festive feast.
Ingredients:
- 12 oz spaghetti
- 2 lobster tails, cooked and chopped
- 1 cup heavy cream
- 1/2 cup Champagne (or dry sparkling wine)
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 tbsp butter
- Salt and pepper, to taste
- Fresh lemon zest, for garnish
Instructions:
- Cook the spaghetti in a large pot of salted water according to the package instructions. Drain, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil and butter over medium heat. Add the shallot and garlic, sautéing for about 2 minutes until soft and fragrant.
- Pour in the Champagne and simmer for 3-4 minutes, allowing the alcohol to cook off.
- Add the heavy cream and simmer for another 5-7 minutes, stirring occasionally, until the sauce thickens.
- Stir in the lobster meat and cook for another 2-3 minutes until heated through. Season with salt and pepper.
- Toss the cooked spaghetti into the Champagne cream sauce, adding reserved pasta water to achieve a smooth consistency.
- Garnish with fresh parsley and lemon zest. Serve immediately.
This lobster spaghetti in Champagne cream sauce is the epitome of holiday decadence. The lobster adds a luxurious touch, while the creamy, bubbly sauce brings depth and complexity to every bite. Perfect for special occasions, this dish is sure to impress guests with its rich flavors and festive appeal. It’s an ideal main course for your holiday table, offering a combination of elegance, comfort, and indulgence.
Spaghetti with Holiday Pesto and Roasted Sweet Potatoes
This vibrant spaghetti dish brings together a fresh pesto sauce made with seasonal ingredients, paired with sweet roasted sweet potatoes. The creamy pesto adds a delightful contrast to the savory roasted potatoes, creating a beautiful balance of flavors. This dish is not only festive and full of holiday flavors, but it’s also a great option for vegetarian guests.
Ingredients:
- 12 oz spaghetti
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 cups fresh basil leaves
- 1/2 cup walnuts (or pine nuts)
- 2 garlic cloves
- 1/4 cup Parmesan cheese
- 1/3 cup olive oil
- 1 tbsp lemon juice
- Fresh parsley, for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
- Cook the spaghetti in a large pot of salted water according to the package instructions. Drain and set aside.
- To make the pesto, combine basil, walnuts, garlic, Parmesan, olive oil, and lemon juice in a food processor. Pulse until smooth. Season with salt and pepper to taste.
- Once the sweet potatoes are roasted, toss them with the cooked spaghetti and pesto sauce. Mix until everything is evenly coated.
- Garnish with fresh parsley and additional Parmesan, if desired. Serve immediately.
This spaghetti with holiday pesto and roasted sweet potatoes is a heartwarming and nutritious dish that adds a splash of color to your holiday meals. The sweet potatoes provide a lovely contrast to the herbaceous pesto, making each bite flavorful and satisfying. It’s a wonderful option for those seeking a lighter, vegetarian dish that still captures the warmth and joy of the season. Whether as a side or a main, this dish will certainly delight your guests.
Spaghetti with Holiday Meatballs and Cranberry Glaze
Spaghetti with meatballs is always a crowd-pleaser, and this holiday version is elevated with a homemade cranberry glaze. The tangy sweetness of the cranberry glaze contrasts beautifully with the rich, savory meatballs, creating a delightful balance of flavors. This festive take on a classic dish will add a touch of holiday cheer to any dinner table.
Ingredients:
- 12 oz spaghetti
- 1 lb ground beef (or turkey for a lighter option)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tbsp fresh parsley, chopped
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper, to taste
- 1 cup fresh or canned cranberry sauce
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- Fresh parsley, for garnish
Instructions:
- Preheat the oven to 375°F (190°C). In a large bowl, mix together the ground beef, breadcrumbs, Parmesan, egg, parsley, garlic powder, onion powder, salt, and pepper. Form the mixture into 12-16 meatballs and place them on a baking sheet.
- Bake the meatballs for 20-25 minutes, or until cooked through and browned on the outside.
- While the meatballs bake, make the cranberry glaze by combining cranberry sauce, balsamic vinegar, and honey in a small saucepan. Simmer over medium heat for 5-7 minutes until the glaze thickens.
- Cook the spaghetti according to package instructions. Drain and set aside.
- Once the meatballs are ready, toss them in the cranberry glaze, coating them thoroughly.
- Serve the meatballs on top of the spaghetti, garnished with fresh parsley.
This spaghetti with holiday meatballs and cranberry glaze is a festive twist on a classic comfort dish. The tangy, sweet cranberry glaze adds a seasonal touch that perfectly complements the savory meatballs. It’s an excellent choice for a holiday dinner, offering a satisfying and flavorful meal that will leave everyone at the table smiling. Whether you’re hosting a large gathering or enjoying a cozy holiday meal, this dish is sure to be a hit!
Spaghetti with Holiday Sausage, Kale, and Roasted Butternut Squash
This hearty and comforting spaghetti dish features savory sausage, earthy kale, and sweet roasted butternut squash, all combined in a rich and flavorful sauce. It’s the perfect balance of flavors, with the slight bitterness of kale contrasting nicely with the sweetness of squash. This festive pasta is perfect for a cozy holiday meal, bringing warmth and color to your table.
Ingredients:
- 12 oz spaghetti
- 1 lb Italian sausage (mild or spicy, your choice)
- 2 cups fresh kale, chopped
- 2 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 cup chicken broth (or vegetable broth for a vegetarian version)
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh sage leaves, for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
- In a large skillet, heat the remaining olive oil over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned and fully cooked, about 5-7 minutes.
- Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Then, stir in the chopped kale and cook for 3-4 minutes until wilted.
- Add the roasted butternut squash and chicken broth to the skillet, stirring to combine. Simmer for 3-5 minutes, allowing the flavors to meld together.
- Cook the spaghetti according to package instructions, then drain and add it to the skillet with the sausage and squash mixture. Toss to combine, adding a little more broth if necessary to make a creamy sauce.
- Stir in the Parmesan cheese and season with salt and pepper to taste. Garnish with fresh sage leaves before serving.
This spaghetti with sausage, kale, and roasted butternut squash is a wonderfully seasonal dish that’s both nutritious and flavorful. The richness of the sausage and sweetness of the butternut squash pair beautifully with the earthiness of the kale, creating a comforting, festive pasta. Perfect for a holiday meal, this dish is sure to please everyone with its robust flavors and colorful presentation.
Spaghetti with Holiday Duck, Orange, and Rosemary
This unique holiday spaghetti features succulent duck, a bright orange glaze, and the aromatic touch of rosemary. The duck brings a rich, savory element to the dish, while the orange sauce adds a refreshing burst of citrus that’s perfect for the holiday season. The rosemary adds a fragrant touch, making this dish a showstopper for any special gathering.
Ingredients:
- 12 oz spaghetti
- 2 duck breasts, skin on
- 1 tbsp olive oil
- 1/2 cup freshly squeezed orange juice
- Zest of 1 orange
- 1 tbsp honey
- 2 sprigs fresh rosemary, chopped
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
- Preheat the oven to 375°F (190°C). Score the skin of the duck breasts and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Place the duck breasts skin-side down and sear for 6-7 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the duck is cooked to your desired doneness (medium-rare is recommended).
- Remove the duck from the skillet and let it rest. In the same skillet, add orange juice, orange zest, honey, and rosemary. Stir well and bring the mixture to a simmer. Cook for 5 minutes until the sauce thickens slightly.
- While the sauce simmers, cook the spaghetti in a large pot of salted water according to package instructions. Drain and toss with the orange sauce.
- Slice the duck breasts thinly and place them on top of the spaghetti. Garnish with fresh parsley and additional rosemary, if desired. Serve immediately.
This spaghetti with duck, orange, and rosemary is a luxurious dish that’s perfect for holiday gatherings. The rich, savory duck pairs perfectly with the sweet and tangy orange glaze, while the rosemary adds an aromatic layer of flavor. This sophisticated dish is sure to impress your guests, offering a unique take on holiday pasta that celebrates the season’s flavors.
Spaghetti with Holiday Spinach, Ricotta, and Pine Nut Cream Sauce
This creamy spaghetti dish features a velvety ricotta and pine nut sauce, paired with fresh spinach for a burst of color and flavor. The toasted pine nuts lend a lovely crunch, while the ricotta sauce offers a rich, creamy texture. Perfect for a vegetarian holiday option, this dish is as elegant as it is delicious, making it a perfect main or side for your festive meal.
Ingredients:
- 12 oz spaghetti
- 2 cups fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup heavy cream
- 1/4 cup toasted pine nuts
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Salt and pepper, to taste
- Fresh Parmesan, for garnish
Instructions:
- Cook the spaghetti in a large pot of salted water according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the chopped spinach and cook for 3-4 minutes until wilted.
- Add the ricotta cheese and heavy cream to the skillet, stirring until smooth and creamy. Cook for 2-3 minutes to combine.
- Toss the cooked spaghetti into the ricotta sauce, adding a bit of pasta water if needed to create a silky texture.
- Stir in the toasted pine nuts and season with salt and pepper to taste.
- Serve the pasta topped with fresh Parmesan and additional pine nuts for garnish.
This spaghetti with spinach, ricotta, and pine nut cream sauce is a rich and satisfying dish that brings both creaminess and freshness to the table. The combination of spinach and pine nuts offers a lovely contrast to the smooth ricotta sauce. Whether as a main course or a side dish, this recipe is a fantastic vegetarian option for your holiday table, offering a decadent yet light choice that your guests will love.
Spaghetti with Prosciutto, Fig, and Balsamic Glaze
This unique holiday spaghetti combines the salty richness of prosciutto, the sweetness of fresh figs, and the tangy depth of balsamic glaze. The result is a stunning contrast of flavors that will delight your guests. Perfect for a festive meal, this dish offers a sophisticated yet simple balance that works beautifully for both casual and formal holiday gatherings.
Ingredients:
- 12 oz spaghetti
- 4 oz prosciutto, thinly sliced
- 6 fresh figs, halved
- 2 tbsp olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 1/4 cup Parmesan cheese, grated
- Fresh thyme, for garnish
- Salt and pepper, to taste
Instructions:
- Cook the spaghetti in a large pot of salted water according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the prosciutto and cook for 3-4 minutes until crispy. Remove from the skillet and set aside.
- In the same skillet, add the figs and cook for 2-3 minutes, allowing them to soften slightly and caramelize.
- In a small saucepan, combine the balsamic vinegar and honey, simmering over medium heat for 5-7 minutes until the glaze thickens.
- Toss the cooked spaghetti with the prosciutto and figs in the skillet. Drizzle with the balsamic glaze and toss gently to coat the pasta.
- Serve the spaghetti topped with grated Parmesan and fresh thyme.
This spaghetti with prosciutto, fig, and balsamic glaze is a holiday pasta dish that combines sweet, savory, and tangy elements in every bite. The richness of prosciutto pairs wonderfully with the figs, and the balsamic glaze adds a festive touch. Whether served as a main course or a side, this dish is perfect for any holiday celebration, offering a memorable and delicious addition to your festive spread.
Spaghetti with Crab, Lemon, and Garlic Butter Sauce
Elevate your holiday meal with this indulgent spaghetti with crab, lemon, and garlic butter sauce. The delicate sweetness of fresh crab meat is complemented by the richness of the garlic butter sauce, while a burst of lemon adds brightness and zest. This dish is perfect for special occasions, offering an elegant, seafood-inspired pasta option that’s both comforting and luxurious.
Ingredients:
- 12 oz spaghetti
- 1 lb fresh crab meat (or canned if fresh is unavailable)
- 1/4 cup unsalted butter
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
- Salt and pepper, to taste
Instructions:
- Cook the spaghetti in a large pot of salted water according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the crab meat to the skillet and cook for 2-3 minutes until heated through.
- Stir in the lemon juice and zest, and season with salt and pepper.
- Toss the cooked spaghetti into the skillet with the crab and garlic butter sauce. Add a little pasta water if necessary to make a silky sauce.
- Serve the pasta topped with fresh parsley and grated Parmesan.
This spaghetti with crab, lemon, and garlic butter sauce is a light yet luxurious dish that’s perfect for the holiday season. The tender crab meat and zesty lemon sauce make for a refreshing yet indulgent pasta that’s sure to impress your guests. Whether you’re hosting a formal dinner or a cozy holiday gathering, this seafood pasta will add a touch of sophistication to your celebration.
Spaghetti with Roasted Brussels Sprouts, Pancetta, and Chestnut Cream Sauce
This festive spaghetti is a hearty, flavor-packed dish that combines the earthiness of roasted Brussels sprouts, the savory richness of pancetta, and the creamy texture of chestnut sauce. It’s a warming, satisfying dish perfect for the holiday season, offering a unique twist on traditional pasta with its rich, seasonal ingredients.
Ingredients:
- 12 oz spaghetti
- 1 lb Brussels sprouts, trimmed and halved
- 4 oz pancetta, diced
- 1 cup chestnut puree
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- Fresh sage, for garnish
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, flipping halfway through, until crispy and caramelized.
- In a large skillet, heat the remaining olive oil over medium heat. Add the pancetta and cook for 5-6 minutes until crispy.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the chestnut puree and heavy cream, and simmer for 5 minutes until the sauce thickens. Season with salt and pepper.
- Cook the spaghetti according to package instructions, then drain and toss with the chestnut cream sauce and pancetta mixture.
- Top the pasta with roasted Brussels sprouts and freshly grated Parmesan cheese. Garnish with fresh sage leaves before serving.
This spaghetti with roasted Brussels sprouts, pancetta, and chestnut cream sauce is a rich and indulgent dish perfect for the holiday season. The roasted Brussels sprouts add a delightful crunch, while the pancetta brings a savory depth of flavor. The chestnut cream sauce offers a unique, creamy texture that complements the other ingredients beautifully. This dish will undoubtedly be a showstopper at your holiday table, combining classic winter flavors in a sophisticated and delicious way.
Spaghetti with Sweet Potato, Brown Butter, and Sage
This spaghetti with sweet potato, brown butter, and sage is a celebration of autumn flavors, perfect for the holiday season. The sweet potato is roasted to caramelized perfection, adding a slight sweetness that pairs beautifully with the nutty brown butter sauce. Fresh sage leaves bring a fragrant, herby note to the dish, making it an elegant, warming choice for your festive meal.
Ingredients:
- 12 oz spaghetti
- 2 medium sweet potatoes, peeled and cubed
- 1/4 cup unsalted butter
- 12 fresh sage leaves
- 2 tbsp olive oil
- 1/4 tsp ground cinnamon
- 1/4 cup Parmesan cheese, grated
- Salt and pepper, to taste
- Crushed red pepper flakes (optional, for a touch of heat)
Instructions:
- Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, cinnamon, salt, and pepper. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized.
- While the sweet potatoes roast, cook the spaghetti according to package instructions. Drain, reserving 1/2 cup of pasta water.
- In a large skillet, melt the butter over medium heat. Once melted, add the sage leaves and cook for 2-3 minutes, until the butter turns golden brown and the sage becomes crisp.
- Add the roasted sweet potatoes to the skillet with the brown butter, tossing gently to coat. If needed, add a little reserved pasta water to help create a smooth sauce.
- Toss the cooked spaghetti into the skillet, mixing until the pasta is well coated in the brown butter sauce. Season with additional salt and pepper, if desired.
- Serve the pasta topped with freshly grated Parmesan cheese and a sprinkle of crushed red pepper flakes for a bit of heat.
This spaghetti with sweet potato, brown butter, and sage is a beautifully comforting holiday dish that captures the flavors of the season. The combination of caramelized sweet potato, nutty brown butter, and crispy sage creates a rich, satisfying flavor profile that will delight your guests. This dish is a perfect vegetarian option for the holidays, offering both elegance and heartiness in every bite.
Spaghetti with Lobster, Garlic, and Lemon Cream Sauce
This indulgent spaghetti with lobster, garlic, and lemon cream sauce is a luxurious dish perfect for a special holiday gathering. The sweet lobster meat is combined with a rich, creamy garlic and lemon sauce that’s both tangy and velvety. This pasta offers an elegant seafood option that’s sure to impress your guests, making it a memorable part of your festive spread.
Ingredients:
- 12 oz spaghetti
- 2 lobster tails, cooked and meat removed, chopped
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 1/2 cup heavy cream
- 1/4 cup white wine (optional)
- Zest and juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions:
- Cook the spaghetti in a large pot of salted water according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the white wine (if using) and let it reduce for 2-3 minutes. Then, add the heavy cream, lemon zest, and juice, and stir to combine. Simmer for 5 minutes until the sauce thickens slightly.
- Add the chopped lobster meat to the skillet, cooking for 2-3 minutes until heated through.
- Toss the cooked spaghetti into the skillet with the lobster and sauce, stirring to coat the pasta. Season with salt and pepper to taste.
- Serve the pasta topped with fresh parsley and grated Parmesan cheese.
This spaghetti with lobster, garlic, and lemon cream sauce is the ultimate indulgence for a holiday meal. The richness of the lobster and cream sauce, balanced with the brightness of lemon, creates a perfectly luxurious dish that’s sure to elevate your holiday gathering. Elegant and flavorful, this seafood pasta is a fantastic way to make any special occasion feel even more festive.
Spaghetti with Roasted Red Pepper, Spinach, and Pesto Cream Sauce
This vibrant spaghetti with roasted red pepper, spinach, and pesto cream sauce combines the richness of pesto with the creaminess of a tangy sauce, enhanced by the sweetness of roasted red peppers and the freshness of spinach. The combination of flavors is perfect for a holiday meal, offering a rich yet balanced pasta dish that is both satisfying and full of color.
Ingredients:
- 12 oz spaghetti
- 2 roasted red peppers, peeled and chopped
- 2 cups fresh spinach
- 1/2 cup basil pesto
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Pine nuts, for garnish (optional)
Instructions:
- Cook the spaghetti in a large pot of salted water according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the roasted red peppers and cook for 2-3 minutes until heated through.
- Stir in the spinach and cook for another 2-3 minutes until wilted.
- Add the basil pesto and heavy cream to the skillet, stirring until well combined. Simmer for 4-5 minutes until the sauce is creamy and smooth.
- Toss the cooked spaghetti into the skillet, mixing until the pasta is coated in the pesto cream sauce. Season with salt and pepper to taste.
- Serve the pasta topped with freshly grated Parmesan cheese and pine nuts, if desired.
This spaghetti with roasted red pepper, spinach, and pesto cream sauce is a delicious and visually stunning dish that’s perfect for the holiday season. The roasted red peppers add a natural sweetness that complements the creamy pesto sauce, while the spinach adds a touch of freshness. This dish is a wonderful vegetarian option that’s rich in flavor yet light enough to enjoy during festive meals.
Note: More recipes are coming soon!