31 fall pasta recipes to match the season

Seasonal products

When it comes to easy-to-prepare meals, pasta takes the gold medal. And what better way to enhance them than to combine them with seasonal products like chestnuts, squash and mushrooms which are already starting to appear on the shelves again? The opportunity to enjoy gourmet recipes with forest accents.

Varied pastas

For doughs that change, we rely on different flours. Wholemeal pasta, made with rye or spelled flour, they bring a more marked cereal touch than so-called “white” pasta. Rich in fiber, they also have a lower glycemic index. A good reason to get started.

More original, we opt for wheat noodles or soba noodles. The latter made from buckwheat flour can be eaten both in broth and in salad. Their slight nutty taste makes them particularly interesting when combined with mushrooms.

Also consider that each shape of pasta is suitable for a type of sauce. For creamy recipes, we favor fettuccine or ribbon-shaped parpadelle. Small pastas like shells and striped elbows accompany all sauces but can quickly find themselves drowned under the filling. We therefore prefer more fancy varieties such as macaroni, trofie and farfalle for sauces containing pieces. Conversely, the long shapes of spaghetti, bucatini and vermicelli are more prone to catching liquids.

We grant you, these concerns are on the order of nitpicking, but a good plate of pasta is respectable.

The right mix: warm colors and comforting flavors

Crunch on the plate

Although oilseeds are available all year round, we admit to preferring them in autumn. It must be said that fresh nuts available from mid-September to the end of October go wonderfully with mid-season products. Soft and crunchy, they are sprinkled on a pasta dish or slipped easily into sauces. Also consider walnut and hazelnut oils for cooking. They subtly enhance cheeses and vegetables. Be careful, this type of oil cannot withstand high temperatures. Be sure to use them at the end of cooking.

Say cheese!

As soon as the cold days return, we are more than delighted to put comforting cheese back on the menu. Whether you are goat, Comté or Bleu d’Auvergne, there is something for everyone. Creamy and tender, they bring deliciousness and smoothness to our favorite recipes. Regressive Emmental shells, or addictive four-cheese ravioli, the hardest part is making a choice!

We go green

Although autumn is ideal for seasonal comfort food, we don’t forget vegetables. The undeniable stars of the season are obviously the squash. Butternut, pumpkin or even pattypan, these products are essential for making an autumn pasta dish. We also favor root vegetables, spinach, carrots and cabbage. In addition to providing color, they help you stock up on good nutrients.

Perfect for starting fall off on the right foot.