50+ Nourishing Winter Vegetarian Pasta Recipes for Comfort

When winter rolls in and the temperatures drop, nothing feels more satisfying than a warm bowl of comforting pasta.

For vegetarians, the season provides the perfect opportunity to get creative with hearty, flavorful pasta dishes that showcase the best of winter produce.

From rich, creamy sauces to roasted vegetables and fragrant herbs, winter vegetarian pasta recipes are a wonderful way to stay nourished and cozy.

This collection of 50+ winter vegetarian pasta recipes brings together an array of delicious dishes that highlight seasonal ingredients like pumpkin, squash, mushrooms, spinach, and more. Whether you’re looking for a quick weeknight dinner or something special to impress guests during the holidays, these pasta recipes have you covered.

Packed with flavor and comfort, these meals are designed to warm you up on even the coldest nights while providing a wholesome vegetarian option that everyone will love.

50+ Nourishing Winter Vegetarian Pasta Recipes for Comfort

With winter in full swing, there’s no better time to experiment with rich, comforting vegetarian pasta recipes.

Whether you’re a fan of creamy sauces, roasted vegetables, or bold flavors, this collection of 50+ winter vegetarian pasta recipes offers something for every palate.

From hearty classics to unique and inventive dishes, these recipes will bring warmth to your kitchen and make meal times something to look forward to.

Embrace the season’s best ingredients and whip up some of these cozy dishes for a delicious and satisfying winter.

Whether you’re cooking for family, friends, or just yourself, these pasta recipes are guaranteed to add comfort and flavor to the coldest of days.

Creamy Roasted Butternut Squash Pasta

This creamy roasted butternut squash pasta is the ultimate comfort food for a chilly winter evening.

The roasted squash provides a sweet and nutty flavor that pairs perfectly with the creamy sauce, while a sprinkle of sage and parmesan adds a savory touch.

It’s a wholesome dish that feels indulgent but is packed with nutrients and seasonal flavors.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp dried sage
• Salt and pepper, to taste
• 12 oz penne or rigatoni pasta
• 1 cup heavy cream or plant-based cream
• ½ cup grated Parmesan cheese (optional for vegans)
• 2 cloves garlic, minced
• ¼ tsp ground nutmeg
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, sage, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
2. While the squash is roasting, cook the pasta according to package instructions. Drain and set aside.
3. In a large pan, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant.
4. Add the roasted butternut squash to the pan and mash lightly with a fork, leaving some chunks for texture.
5. Stir in the heavy cream and nutmeg, and let it simmer for 3-4 minutes, allowing the flavors to meld.
6. Add the cooked pasta to the sauce and toss to coat. Stir in the Parmesan cheese, if using, and season with more salt and pepper if needed.
7. Garnish with fresh parsley and serve hot.

This pasta is warm, hearty, and incredibly satisfying.

The rich flavor of the roasted butternut squash combined with the creamy sauce makes it a cozy dish that will quickly become a winter favorite in your household.

Spinach and Mushroom Alfredo with Whole Wheat Fettuccine

This rich and creamy spinach and mushroom Alfredo is a healthier take on the classic Alfredo pasta.

Whole wheat fettuccine adds fiber and texture, while the mushrooms bring an earthy flavor that pairs beautifully with the garlic and creamy sauce.

This dish is perfect for a cozy winter meal when you want something comforting but still nourishing.

Ingredients:

• 10 oz whole wheat fettuccine
• 1 tbsp olive oil
• 2 cups baby spinach
• 1 cup mushrooms, sliced (cremini or button work well)
• 2 cloves garlic, minced
• 1 cup heavy cream or plant-based cream
• ½ cup grated Parmesan cheese (optional for vegans)
• ¼ tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the fettuccine according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until browned and softened.
3. Add the garlic and cook for another minute until fragrant. Then, stir in the baby spinach and cook until wilted, about 2-3 minutes.
4. Pour in the heavy cream and bring the mixture to a simmer. Add the Parmesan cheese, if using, and stir until the sauce is thickened and smooth.
5. Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. Season with salt, pepper, and red pepper flakes if desired.
6. Garnish with fresh basil or parsley and serve warm.

The earthy flavors of mushrooms combined with the creamy Alfredo sauce create a deeply satisfying dish that’s hearty yet wholesome.

The addition of spinach provides a healthy boost, making this pasta the perfect dish for a winter night when you crave something filling but balanced.

Lemon Garlic Broccoli Pasta

Lemon garlic broccoli pasta is a light yet comforting dish, perfect for those winter days when you want something fresh and tangy.

The zesty lemon brings a burst of brightness, while the roasted broccoli adds a satisfying crunch.

Paired with garlic and olive oil, this dish is simple yet full of flavor, making it an easy weeknight dinner that feels special.

Ingredients:

• 12 oz spaghetti or linguine
• 2 cups broccoli florets
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• Zest and juice of 1 lemon
• ½ cup grated Parmesan cheese (optional for vegans)
• Salt and pepper, to taste
• Red pepper flakes, to taste (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, until crispy and slightly charred.
2. While the broccoli is roasting, cook the pasta according to package instructions. Reserve ½ cup of the pasta water, drain the rest, and set the pasta aside.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the sliced garlic and cook for 1-2 minutes, until fragrant and golden.
4. Add the lemon zest and juice to the skillet, stirring to combine. Then, toss in the cooked pasta and roasted broccoli, adding a splash of reserved pasta water to create a light sauce.
5. Season with salt, pepper, and red pepper flakes if desired. Stir in the Parmesan cheese, if using, and serve immediately.

This pasta is refreshing yet cozy, making it an excellent choice for winter meals when you want something that feels both light and hearty.

The combination of roasted broccoli, lemon, and garlic is simple but delicious, providing a satisfying dish that brightens up the colder months.

Creamy Pumpkin Sage Pasta

This creamy pumpkin sage pasta is a wonderful way to enjoy the flavors of winter in a cozy, satisfying dish.

The pumpkin purée adds a velvety texture and a subtle sweetness, while fresh sage brings a lovely earthy fragrance.

This dish feels like a warm hug on a cold evening, and it’s quick to prepare, making it perfect for a busy weeknight dinner.

Ingredients:

• 12 oz fettuccine or tagliatelle
• 1 cup pumpkin purée (canned or homemade)
• 1 cup heavy cream or plant-based cream
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh sage, finely chopped
• ½ cup grated Parmesan cheese (optional for vegans)
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped sage, sautéing for about 2 minutes until fragrant.
3. Stir in the pumpkin purée and heavy cream, and bring to a gentle simmer. Add the Parmesan cheese (if using) and season with salt and pepper.
4. Toss the cooked pasta into the pumpkin sauce, adding a splash of reserved pasta water to achieve a smooth, creamy consistency.
5. Garnish with fresh parsley and serve immediately.

The richness of the pumpkin sauce, combined with the delicate aroma of sage, creates a pasta dish that’s both comforting and refined.

The flavors meld beautifully, making it a delightful winter meal that feels indulgent but is surprisingly easy to make.

Baked Ziti with Spinach and Ricotta

This baked ziti with spinach and ricotta is a hearty winter casserole that’s perfect for feeding a crowd or meal prepping for the week. It’s packed with spinach, creamy ricotta, and topped with bubbling mozzarella cheese. This dish is warm and filling, making it ideal for chilly evenings when you need something substantial and comforting.

Ingredients:

• 12 oz ziti or penne pasta
• 1 tbsp olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 cups baby spinach
• 1 cup ricotta cheese
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the pasta according to package instructions, drain, and set aside.
2. In a large skillet, heat the olive oil over medium heat. Sauté the onion and garlic until softened, about 3-4 minutes. Add the spinach and cook until wilted, about 2 minutes.
3. In a large bowl, mix the cooked pasta, ricotta cheese, marinara sauce, sautéed spinach, and half of the Parmesan cheese. Season with salt and pepper.
4. Transfer the mixture to a greased baking dish. Sprinkle the top with mozzarella and the remaining Parmesan.
5. Bake for 20-25 minutes, until the cheese is melted and bubbly. Garnish with fresh basil before serving.

This baked ziti is a satisfying and family-friendly dish that will warm you up on the coldest winter days.

The combination of creamy ricotta, savory marinara sauce, and gooey mozzarella makes it an irresistible meal that can easily be prepared ahead of time.

Pasta e Fagioli (Italian Pasta and Bean Soup)

Pasta e Fagioli is a classic Italian soup made with pasta, beans, and vegetables in a rich tomato broth.

This vegetarian version is hearty, healthy, and perfect for a cold winter night.

The combination of beans and pasta makes it a filling meal, while the flavors of garlic, rosemary, and tomatoes add warmth and depth.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 tsp dried rosemary
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (ditalini or elbow)
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Sauté the onion, garlic, carrot, and celery until softened, about 5-7 minutes.
2. Stir in the dried rosemary and diced tomatoes, cooking for another 2 minutes.
3. Add the cannellini beans and vegetable broth, bringing the soup to a simmer. Let it cook for 15 minutes to allow the flavors to develop.
4. Add the pasta and cook for another 8-10 minutes, until the pasta is al dente. Season with salt and pepper.
5. Garnish with fresh parsley and serve hot, with crusty bread on the side.

Pasta e Fagioli is a warm and nourishing soup that’s perfect for winter.

The combination of beans and pasta gives it plenty of body, while the simple, rustic flavors make it incredibly comforting.

It’s a wholesome dish that’s easy to make but feels like a comforting bowl of Italian home cooking.

Roasted Cauliflower and Garlic Pasta

This roasted cauliflower and garlic pasta is a wonderfully hearty winter dish with a nutty, caramelized flavor from the roasted cauliflower.

The garlic adds a rich depth, while a hint of lemon brightens the entire meal.

This recipe is simple but packed with flavor, making it a perfect option for a cozy night in.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 6 cloves garlic, unpeeled
• 3 tbsp olive oil
• Salt and pepper, to taste
• 12 oz spaghetti or penne
• Zest and juice of 1 lemon
• ¼ cup toasted breadcrumbs
• Fresh parsley, chopped, for garnish
• Red pepper flakes, optional

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the cauliflower florets and unpeeled garlic cloves with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until the cauliflower is golden and tender.
2. While the cauliflower is roasting, cook the pasta according to package instructions. Reserve ½ cup of pasta water before draining.
3. Once the garlic is roasted, peel and mash it into a paste. In a large skillet, heat the remaining olive oil over medium heat and stir in the garlic paste and lemon zest.
4. Add the roasted cauliflower to the skillet, tossing to combine. Stir in the cooked pasta and a splash of reserved pasta water to create a light sauce.
5. Sprinkle with toasted breadcrumbs, lemon juice, fresh parsley, and red pepper flakes if desired. Serve warm.

This pasta is hearty and comforting, with the roasted cauliflower bringing a deep, nutty flavor and the lemon adding a refreshing contrast.

It’s a simple yet flavorful dish that is sure to satisfy during the colder months.

Pesto and Winter Vegetable Lasagna

This pesto and winter vegetable lasagna is a fresh take on a classic, perfect for when you crave something warm and comforting but with a twist.

Packed with layers of winter vegetables, creamy ricotta, and flavorful pesto, this lasagna is a hearty and nutritious dish that will impress even the biggest lasagna purists.

Ingredients:

• 9 lasagna noodles
• 2 cups butternut squash, cubed and roasted
• 2 cups kale, chopped
• 1 cup ricotta cheese
• 1 cup pesto (store-bought or homemade)
• 2 cups mozzarella cheese, shredded
• 1 cup marinara sauce
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roast the butternut squash cubes in olive oil, salt, and pepper until tender, about 25 minutes. Sauté the kale in a pan until wilted.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a large bowl, mix the ricotta with salt and pepper. In another bowl, combine the roasted squash and kale.
4. In a greased baking dish, spread a thin layer of marinara sauce. Lay 3 lasagna noodles on top, then spread a layer of ricotta, followed by pesto, vegetables, and mozzarella. Repeat the layers twice, finishing with a generous layer of mozzarella and Parmesan on top.
5. Bake the lasagna for 30-35 minutes until bubbly and golden. Let it cool for 10 minutes before serving.

This lasagna is a delicious winter meal filled with nutritious vegetables, creamy ricotta, and the aromatic flavors of pesto.

It’s hearty and satisfying but also light enough to enjoy without feeling overly full. Perfect for a family dinner or holiday gathering.

Creamy Leek and Potato Gnocchi

This creamy leek and potato gnocchi is a rich, comforting dish ideal for winter evenings.

The leeks bring a sweet, delicate flavor, while the soft, pillowy gnocchi soaks up the creamy sauce perfectly.

This recipe is a luxurious but easy-to-make dish that turns a few simple ingredients into a comforting meal.

Ingredients:

• 1 package (16 oz) potato gnocchi
• 2 tbsp butter or olive oil
• 2 large leeks, thinly sliced (white and light green parts only)
• 2 cloves garlic, minced
• 1 cup heavy cream or plant-based cream
• ½ cup grated Parmesan cheese (optional for vegans)
• ½ tsp ground nutmeg
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Cook the gnocchi according to package instructions, then drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the leeks and cook for 5-7 minutes, until softened. Add the garlic and cook for another minute.
3. Stir in the heavy cream and nutmeg, and bring the mixture to a simmer. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
4. Add the cooked gnocchi to the skillet and toss to coat in the creamy leek sauce. Stir in the Parmesan cheese (if using) and season with salt and pepper.
5. Garnish with fresh thyme or parsley before serving.

This creamy leek and potato gnocchi is a wonderfully rich and filling dish that’s perfect for winter.

The leeks add a subtle sweetness, while the cream sauce makes the gnocchi incredibly comforting and delicious.

It’s an elegant yet simple meal that’s sure to impress.

Butternut Squash and Sage Ravioli

Butternut squash and sage ravioli is a delightful winter dish that balances the sweetness of roasted squash with the earthy, aromatic flavor of fresh sage. The ravioli are tossed in a simple butter sauce, which enhances the rich, nutty flavors. It’s a great way to enjoy seasonal ingredients while indulging in a comforting, restaurant-quality meal at home.

Ingredients:

• 1 package (12 oz) pre-made cheese or butternut squash ravioli
• 1 small butternut squash, cubed
• 2 tbsp olive oil
• 4 tbsp butter
• 6 fresh sage leaves, chopped
• Salt and pepper, to taste
• ½ cup grated Parmesan cheese
• Fresh thyme or parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. Cook the ravioli according to package instructions. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the chopped sage and cook for 2-3 minutes, until the butter is slightly browned and the sage becomes crispy.
4. Toss the cooked ravioli in the brown butter sauce, then add the roasted butternut squash. Gently mix to coat the ravioli.
5. Sprinkle with grated Parmesan cheese and garnish with fresh thyme or parsley. Serve immediately.

This ravioli dish is rich and flavorful, with the buttery sage sauce perfectly complementing the sweet butternut squash.

It’s an elegant yet easy-to-make dinner that’s perfect for chilly winter nights, bringing warmth and comfort to the table.

Mushroom and Spinach Stroganoff

Mushroom and spinach stroganoff is a vegetarian take on the classic comfort dish.

Packed with earthy mushrooms and vibrant spinach, this hearty meal features a creamy, tangy sauce that pairs beautifully with pasta.

It’s an excellent choice for a warming winter dinner that’s both rich in flavor and satisfying without being too heavy.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 16 oz mixed mushrooms, sliced
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1 cup vegetable broth
• ½ cup sour cream or plant-based cream
• 2 cups fresh spinach
• Salt and pepper, to taste
• 12 oz egg noodles or fettuccine
• Fresh parsley, for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Sauté the onion and garlic until softened, about 3-4 minutes.
3. Add the mushrooms, soy sauce, and smoked paprika, and cook until the mushrooms are golden brown, about 7-8 minutes.
4. Stir in the vegetable broth and bring to a simmer. Reduce heat and mix in the sour cream, stirring until smooth and creamy. Add the spinach and cook until wilted, about 2 minutes.
5. Toss the cooked pasta in the sauce and season with salt and pepper. Garnish with fresh parsley before serving.

This mushroom and spinach stroganoff is creamy and rich, with deep, savory flavors from the mushrooms and smoked paprika.

The addition of fresh spinach adds a pop of color and nutrients, making this dish a wholesome, comforting winter meal.

Caramelized Onion and Goat Cheese Pasta

Caramelized onion and goat cheese pasta is a deliciously creamy, tangy dish that combines the sweetness of slow-cooked onions with the sharpness of goat cheese.

This simple yet flavorful meal is perfect for a winter evening, offering warmth and comfort with every bite.

The goat cheese melts into the pasta, creating a velvety sauce that’s irresistibly rich.

Ingredients:

• 2 large onions, thinly sliced
• 2 tbsp olive oil
• 2 tbsp butter
• 12 oz fettuccine or linguine
• 4 oz goat cheese
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• ½ cup grated Parmesan cheese (optional)
• Fresh parsley, for garnish

Instructions:

1. In a large skillet, heat the olive oil and butter over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until caramelized and golden, about 25-30 minutes.
2. While the onions are caramelizing, cook the pasta according to package instructions. Drain and set aside.
3. Once the onions are caramelized, add the fresh thyme and stir. Reduce the heat to low and mix in the goat cheese, stirring until melted and creamy. Add a splash of pasta water to create a smooth sauce.
4. Toss the cooked pasta into the onion and goat cheese mixture, coating it evenly. Season with salt and pepper to taste.
5. Garnish with grated Parmesan (if desired) and fresh parsley. Serve hot.

This pasta dish is an indulgent yet simple winter meal, with the caramelized onions adding a natural sweetness and the goat cheese providing a tangy, creamy texture.

It’s perfect for a cozy night in, offering a balance of flavors that will satisfy any craving for comfort food.

Creamy Pumpkin and Sage Pasta

This creamy pumpkin and sage pasta brings together the sweet, earthy flavor of pumpkin with the warmth of sage for a cozy winter meal.

The pumpkin puree creates a velvety sauce that clings to every bite of pasta, while a hint of Parmesan adds richness.

It’s a simple, wholesome dish that’s perfect for a chilly evening.

Ingredients:

• 12 oz penne or rigatoni
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup canned pumpkin puree
• 1 tsp fresh sage, chopped (or ½ tsp dried)
• ½ cup vegetable broth
• ½ cup heavy cream or plant-based cream
• ¼ cup grated Parmesan cheese (optional)
• Salt and pepper, to taste
• Fresh sage leaves, for garnish

Instructions:

1. Cook the pasta according to package instructions. Reserve ½ cup of the pasta water before draining.
2. In a large skillet, heat the olive oil over medium heat. Sauté the onion until soft, about 5 minutes. Add the garlic and cook for another minute.
3. Stir in the pumpkin puree, sage, and vegetable broth. Cook for 2-3 minutes, then mix in the cream and bring to a simmer. Add salt and pepper to taste.
4. Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add some reserved pasta water to thin it out.
5. Sprinkle with Parmesan cheese (if using) and garnish with fresh sage leaves before serving.

This creamy pumpkin and sage pasta is a comforting, seasonal dish that’s perfect for fall and winter.

The smooth pumpkin sauce is delicately spiced with sage, making every bite rich and warming. It’s a simple recipe that offers an elegant and nutritious meal.

Broccoli and White Bean Pasta

Broccoli and white bean pasta is a healthy, protein-packed meal that’s ideal for winter nights.

The roasted broccoli brings a slight crunch, while the creamy white beans add a soft texture and subtle flavor.

Tossed together with garlic and lemon, this dish is fresh yet hearty, offering a nutritious and satisfying option for any dinner.

Ingredients:

• 12 oz farfalle or fusilli pasta
• 1 large head of broccoli, cut into florets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (15 oz) white beans, drained and rinsed
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• ½ cup grated Parmesan cheese (optional)
• Red pepper flakes, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes until crispy and browned.
2. Cook the pasta according to package instructions. Reserve ½ cup of the pasta water before draining.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the white beans, lemon zest, and juice. Cook for 2-3 minutes to combine the flavors.
4. Add the roasted broccoli and cooked pasta to the skillet, tossing to coat. If the pasta seems dry, add a bit of the reserved pasta water.
5. Serve topped with Parmesan cheese (if using) and red pepper flakes for a bit of heat.

This broccoli and white bean pasta is a light yet filling meal that combines fresh flavors with wholesome ingredients.

The roasted broccoli adds texture, while the creamy beans bring extra protein, making this dish a great way to enjoy a nutritious winter dinner.

Carrot and Fennel Pasta with Ricotta

Carrot and fennel pasta with ricotta is a unique winter dish that combines sweet roasted carrots, aromatic fennel, and creamy ricotta cheese for a flavorful, seasonal meal.

The roasted vegetables create a beautiful caramelization, while the ricotta adds a luxurious, creamy texture to the pasta.

Ingredients:

• 12 oz pappardelle or tagliatelle
• 4 large carrots, peeled and thinly sliced
• 1 bulb fennel, thinly sliced (fronds reserved for garnish)
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ cup ricotta cheese
• Zest and juice of 1 orange
• Salt and pepper, to taste
• ½ cup toasted pine nuts, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrots and fennel slices with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
2. Cook the pasta according to package instructions. Reserve ½ cup of the pasta water before draining.
3. In a large bowl, mix the ricotta with orange zest, orange juice, and a pinch of salt.
4. Toss the cooked pasta with the roasted carrots and fennel, adding a splash of the reserved pasta water to help coat the pasta.
5. Serve the pasta topped with dollops of ricotta, toasted pine nuts, and fennel fronds for garnish.

This carrot and fennel pasta is a delightful, warming dish that pairs the natural sweetness of the vegetables with the creamy richness of ricotta.

The toasted pine nuts add a bit of crunch, while the orange zest brightens the flavors, making this dish a unique and comforting winter meal.

Note: More recipes​ are coming soon!