50+ Easy and Delicious January Pasta Recipes to Warm Up You

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As the winter chill settles in and we embrace the coziness of January, there’s nothing better than a bowl of pasta to comfort the soul.

Pasta is a versatile dish, perfect for creating heartwarming meals that can take on endless flavors and ingredients to match your cravings.

Whether you’re looking for a creamy indulgence, a healthy veggie-packed option, or something rich with seasonal ingredients, January offers the perfect excuse to experiment in the kitchen.

In this post, we’ve rounded up over 50 pasta recipes, each designed to make the most of the winter season’s finest ingredients.

From hearty meat sauces to light vegetable-based options, these dishes are sure to satisfy all tastes.

Whether you’re cooking for a cozy dinner or prepping a meal for the week, these January-inspired pasta recipes will give you the warmth and comfort you need.

50+ Easy and Delicious January Pasta Recipes to Warm Up You

There’s no doubt that pasta has a special way of bringing comfort to any meal, and when paired with the seasonal flavors of January, it becomes an even more satisfying choice.

From creamy sauces to light, fresh dishes, the possibilities are endless. With over 50 recipes to choose from, you can enjoy a new twist on pasta every week this January.

These recipes are not only easy to prepare, but they also offer a variety of flavors that cater to every preference, whether you’re looking for something light and healthy or rich and indulgent.

So, gather your ingredients and get ready to dive into a whole new world of pasta this winter—your taste buds will thank you!


Winter Root Vegetable Pasta

This comforting dish combines the earthy flavors of roasted winter vegetables with a rich, garlicky olive oil sauce, perfect for a chilly January evening. The sweet roasted carrots and parsnips, combined with the smoothness of pasta, create a satisfying and warming meal.

Ingredients:

  • 8 oz pasta (penne or rigatoni)
  • 2 large carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 cup vegetable broth
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the diced carrots and parsnips with olive oil, thyme, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, or until tender and slightly caramelized.
  2. While the vegetables roast, cook the pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
  3. In a large skillet, heat a little olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
  4. Once the vegetables are done roasting, add them to the skillet with the garlic. Pour in the vegetable broth, stirring to combine.
  5. Add the cooked pasta to the skillet, tossing to coat with the vegetable mixture. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
  6. Serve with grated Parmesan cheese, if desired.

This roasted root vegetable pasta is a hearty, flavorful meal that’s perfect for warming you up during cold January nights. The sweetness of the roasted vegetables complements the richness of the pasta, creating a dish that’s both comforting and nourishing.

Creamy Spinach and Mushroom Pasta

This creamy spinach and mushroom pasta is a luscious, indulgent meal that combines the richness of a creamy sauce with the freshness of spinach and earthy mushrooms. It’s an ideal dish to bring some warmth and comfort to the cold, dreary days of January.

Ingredients:

  • 8 oz pasta (fettuccine or spaghetti)
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 cups sliced mushrooms (button or cremini)
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 4 cups fresh spinach
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the package instructions, then drain and set aside, reserving 1/2 cup of pasta water.
  2. In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
  3. Add the sliced mushrooms and cook for another 5–6 minutes, until they release their juices and become golden brown.
  4. Stir in the minced garlic and cook for another minute until fragrant.
  5. Pour in the heavy cream, bringing it to a simmer. Let the cream reduce slightly for 3–4 minutes.
  6. Add the grated Parmesan cheese, stirring to combine. Then, fold in the spinach, allowing it to wilt into the sauce. Season with salt and pepper to taste.
  7. Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
  8. Serve immediately, garnished with additional Parmesan cheese, if desired.

This creamy spinach and mushroom pasta is the perfect balance of richness and freshness, offering a creamy, velvety sauce that coats each bite of pasta. The earthy mushrooms and vibrant spinach add depth to the dish, making it a delicious and satisfying choice for a cozy January dinner.

Lemon and Kale Pasta with Garlic Breadcrumbs

A light yet satisfying pasta dish that balances the refreshing brightness of lemon with the deep, hearty flavors of kale. The garlic breadcrumbs add a delightful crunch, making each bite a delightful contrast of textures.

Ingredients:

  • 8 oz pasta (farfalle or orecchiette)
  • 1 bunch kale, de-stemmed and chopped
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • Zest and juice of 1 lemon
  • 1/2 cup breadcrumbs (preferably fresh)
  • 2 tablespoons Parmesan cheese (optional)
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
  2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.
  3. Stir in the chopped kale, cooking until it wilts, about 5 minutes. Season with salt and pepper.
  4. Add the cooked pasta to the skillet, tossing with the kale. Pour in the lemon juice and zest, stirring to combine.
  5. In a separate pan, heat a tablespoon of olive oil over medium heat and add the breadcrumbs. Toast them for 3–4 minutes until golden brown, stirring occasionally to avoid burning.
  6. Once the breadcrumbs are toasted, sprinkle them over the pasta, adding a final touch of texture and flavor.
  7. Serve with a sprinkle of Parmesan cheese, if desired.

This lemon and kale pasta is a vibrant and nutritious dish, perfect for the new year. The lemony tang brightens the earthy kale, while the crunchy garlic breadcrumbs add a satisfying texture that elevates the entire dish. It’s a fresh, light option that still feels hearty enough to keep you full throughout a cold January evening.

Butternut Squash and Sage Pasta

This rich and velvety pasta dish is the perfect way to enjoy the sweetness of butternut squash in January. The roasted squash pairs beautifully with crispy sage leaves and a creamy sauce, creating a warming and comforting meal for the colder months.

Ingredients:

  • 8 oz pasta (rotini or pappardelle)
  • 1 medium butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh sage leaves, chopped
  • 3/4 cup heavy cream
  • 1/2 cup vegetable broth
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25–30 minutes, or until the squash is tender and slightly caramelized.
  2. Cook the pasta according to the package instructions, then drain and set aside, reserving 1/2 cup of pasta water.
  3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped sage and cook for 1–2 minutes until crispy and fragrant. Remove the sage and set aside.
  4. In the same skillet, add the roasted butternut squash and vegetable broth. Mash the squash with a fork or potato masher until smooth, leaving a few chunks for texture.
  5. Pour in the heavy cream, stirring to combine, and cook for 3–4 minutes until the sauce thickens. Season with salt and pepper.
  6. Add the cooked pasta to the skillet, tossing to coat in the creamy squash sauce. If the sauce is too thick, add some reserved pasta water to adjust the consistency.
  7. Serve with crispy sage leaves and a sprinkle of grated Parmesan.

This butternut squash and sage pasta is the ultimate comfort food for January. The sweetness of the squash and the savory crunch of the sage come together in a creamy sauce that feels both indulgent and nourishing. It’s a dish that brings warmth to the table, perfect for the chilly winter nights.

Roasted Garlic and Broccoli Rabe Pasta

This simple yet flavorful pasta combines the aromatic richness of roasted garlic with the bitter bite of broccoli rabe. Tossed in a light olive oil sauce, this dish is the perfect balance of flavors and textures to enjoy in the heart of winter.

Ingredients:

  • 8 oz pasta (spaghetti or orecchiette)
  • 2 heads garlic, peeled and cloves separated
  • 1 tablespoon olive oil, divided
  • 1 bunch broccoli rabe, trimmed and chopped
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). Place the garlic cloves on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20–25 minutes, until the garlic is soft and golden brown. Remove from the oven and set aside.
  2. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
  3. While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add the broccoli rabe and sauté for 5–6 minutes, until it wilts and becomes tender. Season with salt, pepper, and red pepper flakes.
  4. Once the garlic is roasted, mash it with a fork or knife, adding it to the skillet with the broccoli rabe. Stir to combine and cook for 2 more minutes to allow the flavors to meld.
  5. Add the cooked pasta to the skillet, tossing to coat the pasta in the garlic and broccoli rabe mixture. If the sauce is too dry, add some reserved pasta water to adjust the consistency.
  6. Serve with a sprinkle of grated Parmesan cheese, if desired.

This roasted garlic and broccoli rabe pasta is a vibrant and satisfying dish that combines hearty, earthy flavors with a touch of spice from the red pepper flakes. The sweet roasted garlic pairs wonderfully with the bitter greens, creating a perfectly balanced meal to enjoy during the cold winter months.

Pesto and Sun-Dried Tomato Pasta

This bright and flavorful pasta features the vibrant taste of fresh pesto paired with the tangy richness of sun-dried tomatoes. It’s a perfect dish for those who crave a burst of flavor during the long winter days.

Ingredients:

  • 8 oz pasta (penne or fusilli)
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup pesto (store-bought or homemade)
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions:

  1. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add the chopped sun-dried tomatoes and sauté for 2–3 minutes to release their flavor.
  3. Stir in the pesto, mixing well with the sun-dried tomatoes. If the sauce is too thick, add a bit of reserved pasta water to thin it out.
  4. Add the cooked pasta to the skillet and toss to coat it evenly in the pesto-sun-dried tomato mixture. Season with salt and pepper to taste.
  5. Serve with a sprinkle of grated Parmesan cheese and fresh basil leaves.

This pesto and sun-dried tomato pasta is a vibrant dish that captures the essence of Italian cuisine. The richness of the pesto combined with the tangy sun-dried tomatoes creates a deeply flavorful sauce that coats the pasta beautifully. It’s a perfect, bright option for a cozy January dinner, offering both comfort and a burst of flavor in every bite.

Creamy Roasted Red Pepper Pasta

This creamy pasta dish blends the smoky sweetness of roasted red peppers with a luscious, velvety sauce. It’s an ideal choice for January when you’re craving something both comforting and flavorful, but with a light yet rich finish.

Ingredients:

  • 8 oz pasta (linguine or spaghetti)
  • 2 large red bell peppers, roasted and peeled
  • 1/2 cup heavy cream
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon smoked paprika
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 450°F (230°C). Roast the red bell peppers on a baking sheet for 20–25 minutes, turning occasionally, until the skin is charred. Remove from the oven, place them in a bowl, and cover with plastic wrap for 10 minutes. Peel off the skin, remove the seeds, and set the flesh aside.
  2. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
  3. In a blender or food processor, combine the roasted red peppers, heavy cream, smoked paprika, salt, and pepper. Blend until smooth and creamy.
  4. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Add the garlic and cook for an additional minute until fragrant.
  5. Pour the roasted red pepper sauce into the skillet, stirring to combine. Let the sauce simmer for 5 minutes, allowing the flavors to meld.
  6. Add the cooked pasta to the skillet, tossing it to coat in the creamy sauce. If the sauce is too thick, add some reserved pasta water to adjust the consistency.
  7. Serve with grated Parmesan cheese on top.

This creamy roasted red pepper pasta is a perfect winter dish that offers both a rich, comforting texture and a slightly smoky flavor. The roasted peppers elevate the creaminess, creating a sauce that’s both indulgent and balanced. It’s an ideal choice for a cozy evening when you want something a little different from the typical pasta dishes.

Winter Squash and Ricotta Pasta

This simple yet hearty pasta features the natural sweetness of winter squash, paired with creamy ricotta cheese and fresh sage. It’s a wonderful way to enjoy seasonal vegetables in a filling and satisfying pasta dish that’s perfect for January.

Ingredients:

  • 8 oz pasta (farfalle or rigatoni)
  • 1 small winter squash (like acorn or delicata), peeled and diced
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3/4 cup ricotta cheese
  • 1 tablespoon fresh sage leaves, chopped
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the diced squash with olive oil, salt, and pepper, then roast on a baking sheet for 20–25 minutes, or until tender and lightly caramelized.
  2. Cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water.
  3. In a large skillet, melt the butter over medium heat. Add the fresh sage and cook for 1–2 minutes until fragrant.
  4. Once the squash is roasted, add it to the skillet with the sage, mashing it gently with a fork or potato masher to create a chunky sauce.
  5. Stir in the ricotta cheese, then add the pasta to the skillet. Toss to combine, adding reserved pasta water to create a creamy, smooth sauce.
  6. Serve with grated Parmesan cheese and a drizzle of olive oil.

This winter squash and ricotta pasta is a perfect balance of creamy, savory, and slightly sweet. The roasted squash provides depth and warmth, while the ricotta cheese makes the dish wonderfully rich and comforting. It’s an ideal meal for January, offering the perfect combination of seasonal flavors and a satisfying texture.

Spinach and Artichoke Pasta

Inspired by the classic spinach and artichoke dip, this pasta version incorporates creamy spinach, tender artichokes, and a rich cheese sauce. It’s a creamy, flavorful dish that brings together the best of both winter vegetables and cheese in a hearty meal for the colder months.

Ingredients:

  • 8 oz pasta (penne or rigatoni)
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 2 cups fresh spinach
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup cream cheese
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup mozzarella cheese, shredded
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
  3. Add the minced garlic and cook for another minute, until fragrant.
  4. Stir in the chopped artichoke hearts and spinach, cooking until the spinach wilts, about 3–4 minutes.
  5. Add the cream cheese to the skillet, stirring until it melts and creates a creamy sauce. Mix in the Parmesan and mozzarella cheese, allowing them to melt into the sauce.
  6. Add the cooked pasta to the skillet, tossing to coat it evenly in the creamy spinach-artichoke mixture. If the sauce is too thick, add some reserved pasta water to adjust the consistency.
  7. Season with salt and pepper, then serve with extra Parmesan cheese if desired.

This spinach and artichoke pasta brings the creamy goodness of the beloved dip into a hearty, satisfying pasta dish. The spinach and artichokes add texture and freshness, while the cheeses bring richness and depth. It’s a comforting dish that’s perfect for warming up during January’s cold nights.

Baked Ziti with Sausage and Ricotta

This baked ziti combines savory sausage, creamy ricotta, and gooey mozzarella for a hearty and satisfying dish that’s perfect for a cozy January meal. The rich tomato sauce brings everything together in a comforting, oven-baked casserole that’s easy to prepare and full of flavor.

Ingredients:

  • 8 oz ziti pasta
  • 1 tablespoon olive oil
  • 1/2 lb Italian sausage (mild or spicy), casing removed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups marinara sauce
  • 1 cup ricotta cheese
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • Fresh basil for garnish
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C). Cook the ziti pasta according to the package instructions, then drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and fully cooked, about 5–7 minutes.
  3. Add the chopped onion to the skillet and cook for 3–4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
  4. Pour in the marinara sauce and simmer for 5–6 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
  5. In a large mixing bowl, combine the cooked pasta with the sausage sauce mixture, ricotta cheese, and half of the mozzarella cheese. Stir to combine.
  6. Transfer the mixture to a greased baking dish. Top with the remaining mozzarella and Parmesan cheese.
  7. Bake for 20–25 minutes, until the cheese is melted and bubbly.
  8. Garnish with fresh basil and serve.

This baked ziti with sausage and ricotta is a comforting, cheesy pasta bake that’s perfect for feeding a crowd or enjoying as leftovers. The combination of sausage, ricotta, and marinara creates a hearty, satisfying dish that will warm you up during the cold January days. It’s easy to prepare and sure to become a family favorite.

Lentil and Tomato Pasta

This hearty and nutritious lentil and tomato pasta is an ideal choice for a filling, meatless meal. The earthy lentils are paired with a rich tomato sauce, creating a robust and satisfying dish that’s perfect for a healthy January dinner.

Ingredients:

  • 8 oz pasta (rigatoni or fusilli)
  • 1 cup dried green or brown lentils, rinsed
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the package instructions, then drain and set aside, reserving 1/2 cup of pasta water.
  2. In a medium saucepan, cook the lentils in vegetable broth over medium heat for 25–30 minutes, or until tender. Drain any excess liquid and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another minute.
  4. Add the diced tomatoes, vegetable broth, and dried oregano to the skillet. Bring the sauce to a simmer and cook for 10–12 minutes, allowing the flavors to meld.
  5. Stir in the cooked lentils and pasta, tossing to combine. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
  6. Season with salt and pepper to taste, then garnish with fresh parsley.
  7. Serve warm.

This lentil and tomato pasta is a filling, nutritious dish that’s perfect for January. The lentils add a hearty, protein-packed texture, while the tomatoes and herbs create a rich, savory sauce. It’s a great option for those looking for a lighter, plant-based meal that doesn’t compromise on flavor or satisfaction.

Mushroom and Spinach Pasta with Creamy Garlic Sauce

This creamy mushroom and spinach pasta brings together earthy mushrooms, fresh spinach, and a rich garlic cream sauce for a comforting dish that’s perfect for the colder winter months. It’s indulgent yet balanced, making it a perfect January meal.

Ingredients:

  • 8 oz pasta (fettuccine or tagliatelle)
  • 2 tablespoons olive oil
  • 2 cups mushrooms, sliced (cremini or button)
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 4 cups fresh spinach
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook for 5–6 minutes, until they release their moisture and become golden brown.
  3. Add the minced garlic to the skillet and cook for 1–2 minutes, until fragrant.
  4. Pour in the heavy cream, stirring to combine. Let the cream simmer for 3–4 minutes, allowing it to thicken slightly.
  5. Stir in the grated Parmesan cheese and cook for another 2 minutes until the sauce becomes creamy. Season with salt and pepper to taste.
  6. Add the fresh spinach, stirring until it wilts into the sauce.
  7. Toss the cooked pasta into the skillet, coating it in the creamy mushroom and spinach sauce. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
  8. Serve with extra Parmesan cheese, if desired.

This mushroom and spinach pasta with a creamy garlic sauce is the epitome of comfort food. The richness of the cream and Parmesan complements the earthy mushrooms and fresh spinach, making each bite incredibly satisfying. It’s a perfect, creamy meal for January when you’re craving something warming and indulgent without feeling too heavy.

Pasta Primavera with Lemon and Garlic

A vibrant, fresh pasta dish featuring a mix of seasonal vegetables, this Pasta Primavera with Lemon and Garlic is perfect for brightening up those dreary January days. The zesty lemon and garlic elevate the natural flavors of the vegetables, making for a light yet satisfying meal.

Ingredients:

  • 8 oz pasta (spaghetti or penne)
  • 1 tablespoon olive oil
  • 1 zucchini, sliced
  • 1 bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh peas (or frozen)
  • 3 cloves garlic, minced
  • Zest and juice of 1 lemon
  • 1/4 cup Parmesan cheese, grated
  • Fresh basil for garnish
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add the zucchini, bell pepper, and cherry tomatoes, sautéing for 5–7 minutes until the vegetables are tender.
  3. Stir in the peas and garlic, cooking for an additional 2 minutes until fragrant.
  4. Add the lemon zest and juice, tossing everything together to combine.
  5. Add the cooked pasta to the skillet, tossing to coat the pasta in the vegetable mixture. If the sauce is too dry, add reserved pasta water to adjust the consistency.
  6. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
  7. Garnish with fresh basil and serve.

This Pasta Primavera with Lemon and Garlic is a light and refreshing dish, perfect for brightening up the cold winter months. The lemony freshness and the sweet vegetables provide a satisfying contrast to the pasta, making it an ideal dish for a quick weeknight dinner or a cozy weekend meal.

Shiitake Mushroom and Leek Pasta

For a rich, earthy pasta, this Shiitake Mushroom and Leek Pasta is a perfect winter dish. The deep umami flavors of shiitake mushrooms combined with the delicate sweetness of leeks create a luxurious, creamy sauce that’s both comforting and elegant.

Ingredients:

  • 8 oz pasta (tagliatelle or linguine)
  • 1 tablespoon olive oil
  • 2 leeks, cleaned and sliced
  • 2 cups shiitake mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Fresh thyme leaves
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add the sliced leeks and cook for 5–7 minutes until softened.
  3. Stir in the shiitake mushrooms and garlic, cooking until the mushrooms release their moisture and become golden brown, about 5 minutes.
  4. Add the white wine to deglaze the pan, stirring to release any flavorful bits from the bottom of the skillet. Let the wine cook off for 2–3 minutes.
  5. Pour in the heavy cream, simmering for 5–7 minutes until the sauce thickens.
  6. Stir in the grated Parmesan cheese and fresh thyme, seasoning with salt and pepper to taste.
  7. Add the cooked pasta to the skillet, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, add reserved pasta water to adjust the consistency.
  8. Serve with extra Parmesan and thyme leaves for garnish.

This Shiitake Mushroom and Leek Pasta is an indulgent yet simple dish that brings together the earthy flavors of mushrooms and the creamy richness of the sauce. The leeks add a subtle sweetness, while the Parmesan cheese ties everything together with a savory finish. It’s a great winter pasta to enjoy when you’re looking for something hearty yet refined.

Spaghetti Aglio e Olio with Red Pepper Flakes

This classic Italian pasta, Spaghetti Aglio e Olio, is a simple yet flavorful dish that uses minimal ingredients but delivers big on taste. The heat from the red pepper flakes adds a nice kick, while the garlic and olive oil provide a rich, aromatic base.

Ingredients:

  • 8 oz spaghetti
  • 1/4 cup olive oil
  • 6 cloves garlic, thinly sliced
  • 1 teaspoon red pepper flakes
  • Fresh parsley, chopped
  • Zest of 1 lemon
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt to taste

Instructions:

  1. Cook the spaghetti according to the package instructions. Drain, reserving 1/2 cup of pasta water.
  2. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, cooking for 2–3 minutes until the garlic becomes fragrant and golden brown. Be careful not to burn the garlic.
  3. Add the cooked pasta to the skillet, tossing it in the garlic and oil mixture to coat. If the pasta seems dry, add a little reserved pasta water to loosen the sauce.
  4. Stir in the lemon zest, and season with salt to taste.
  5. Serve with a sprinkle of fresh parsley and Parmesan cheese, if desired.

Spaghetti Aglio e Olio with Red Pepper Flakes is the perfect dish for those nights when you want something quick, flavorful, and comforting. The simplicity of the garlic and olive oil allows the red pepper flakes to shine, making each bite satisfying without being overwhelming. The addition of lemon zest brightens up the dish, making it ideal for a light yet satisfying winter meal.

Note: More recipes​ are coming soon!