5 Delicious Pasta Dinners to Cozy Up To This Fall

5 cozy pasta dishes to celebrate fall's seasonal flavors

To be honest, we’re kinda pumped that it’s sweater weather already. As the final throes of summer made way for a welcome shift in scenery, styling, and cool-weather dressing, we can’t help but get excited for the snuggly seasons ahead. 

Fall cues a long-awaited return to the kitchen... To break bread with the ones we love, revel in all things pumpkin spice, and breathe a sigh of relief that get-togethers are taking a more relaxed turn. *If we can't socialize in woolly socks, we won't be able to make it...! ;)

After a long summer of slinging salads, we couldn’t be more thrilled to invite in the cooler temps with some cozy, comforting pasta dishes that really bring their A-game when fall flavors come into season.

Of course, if you’re already maxed out on spiced seasonal treats and suspect you're dangerously close to turning into a pumpkin yourself, never fear: Autumn produce is brimming with a rainbow of new-season crops that reach far beyond the gourd.

Aside from cozy root veggies, we've got plenty to look forward to: Figs, apples, mushrooms, pomegranates, beets, pears, raspberries, kale, oranges and broccoli are among the produce now in their prime.

To help you celebrate the fall harvest, we've gathered up our 5 favorite pasta recipes that showcase seasonal comfort food at its best! With the hearty goodness of 3 Farm Daughters Pasta and the coziest produce autumn has to offer - here's all the satisfying suppers you need to stay warm this fall...

let's get cozy!

Warming up after a brisk day when you forgot your coat? Swapping stories with your cozy crew around the fire? Seeking an easy and nutritious meal to snuggle up with? Three Farm Daughters has you covered!


chicken apple sausage rotini
with maple-roasted roots & arugula


PREP TIME | 15 mins

COOK TIME | 40 mins

Let’s kick off the lineup with an unexpected pasta pairing that really thinks outside the pumpkin patch!

We’re talking bronze-crisp medallions of savory chicken sausage, studded with juicy bursts of sweet apple... Earthy, maple-roasted roots in a honey mustard glaze... Topped with crunchy toasted pepitas, and a kick of peppery arugula to keep you on your toes.

Now, don't be fooled by its sweet disposition: This full-flavored pasta dish is quite the fall feast.

  • 1 box Three Farm Daughters Rotini
  • 4 high-quality Chicken & Apple Sausages
  • 2 medium Sweet Potatoes/Parsnips, peeled and chopped into 1 in cubes
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Maple Syrup
  • 1 tbsp Butter
  • ½ cup Chicken or Vegetable Broth, hot
  • 1 tbsp Whole Grain/Stone-Ground Mustard
  • 1 tbsp local Honey
  • 2 tbsp fresh Thyme leaves
  • 2 tsp Onion Powder
  • Pinch of Garlic Salt & Pepper
  • 2 cups Arugula
  • ½ cup Parmesan Cheese
  • 2 tbsp Pepitas (pumpkin seeds), toasted

1. Preheat the oven to 400°F. Arrange the chopped root veggies in a single layer on a large baking sheet lined with parchment paper. (Feel free to use sweet potatoes or parsnips, or a combo of both - your call!) Drizzle generously with olive oil and maple syrup, and season with salt and pepper. Toss to coat evenly, then bake sweet potato for 30 minutes until fork-tender and golden. 

2. Meanwhile, heat a large skillet on medium-high with an extra teaspoon of olive oil. Pan-fry the chicken apple sausages until bronzed and crisp, turning frequently. (If you're using fully-cooked sausages, they'll just need a quick sear on all sides to give them a golden crust. For fresh raw sausages, refer to the package directions to ensure proper cooking all the way through.)

3. Using tongs, transfer the cooked sausages to a chopping board. When cool enough to handle, carefully slice sausages into ½ in diagonal rounds. Cover and set aside to keep warm while you cook the pasta and finish roasting the sweet potatoes.

4. Next, cook pasta according to package directions until al dente. Save 1 cup of pasta cooking water before draining.

5. In a separate mug, combine the butter, hot chicken or veggie broth, honey, mustard, thyme leaves and onion powder. Stir until the butter melts, then set aside.

6. Drain the pasta and return to the hot pot over a low heat. Quickly pour the butter and broth mixture over the pasta, then add the maple-roasted sweet potato cubes and sausage slices. Stir everything together, adding a few spoonfuls of the reserved pasta cooking water as you go. Continue stirring gently until the liquid is absorbed and forms a glossy, fragrant sauce, adding an extra knob of butter if desired. Check for seasoning, then gently fold through the arugula just before serving.

8. To serve, scatter generously with shredded parmesan and toasted pepitas for crunch.


butternut squash pasta 
with crispy sage, brown butter & hazelnuts

SERVES  6  |  Vegetarian

PREP TIME | 10 mins

COOK TIME | 40 mins

I'll admit it: We may be a little guilty of going overboard on pumpkin-spice-everything this time of year. But after one taste of this gourdgeous pasta supper, you'll forget all about your PSL cravings in favor of this sumptuous and substantial way to get your seasonal flavor fix.

Nothing says autumn quite like sweet, bronze-roasted butternut squash. But when paired with crispy sage, earthy brown butter & toasted hazelnuts, you've got the ultimate pasta dish to fend off the feistiest fall chills.

  • 2 boxes Three Farm Daughters Cavatappi or Penne
  • 1 lb Butternut Squash, peeled and chopped into 1 in cubes
  • ½ tsp Nutmeg
  • 4 tbsp Extra Virgin Olive Oil, plus 1 tbsp for crispy sage 
  • ½ cup Unsalted Butter
  • ¾ cup Hazelnuts, toasted and roughly chopped
  • 10-12 fresh Sage leaves
  • 1 cup Parmesan Cheese, finely grated

1. Preheat the oven to 400°F. Spread the cubed squash in a single layer on a large baking sheet lined with parchment paper. Drizzle generously with oil, sprinkle over the nutmeg, then season with salt and pepper. Toss until evenly coated, then space out the squash cubes so there's a little gap between each - this ensures each cube will caramelize nicely in the oven.

2. Transfer baking sheet to the oven and bake for 30-35 minutes, until the squash is tender and golden brown. For best results, gently flip the cubes over after 20 minutes to ensure even browning on all sides.

3. While the squash is roasting, bring a large pot of salted water to the boil for the pasta, and prepare the infused butter sauce.

4. To make the crispy sage brown butter, heat a large saute pan over medium heat. Melt the butter along with the remaining 1 tbsp olive oil, then add the sage leaves. Frequently swirling the pan, cook until the sage leaves wilt slightly. Once the butter smells nutty, turns dark golden and some flecks start appearing on the bottom of the pan, immediately remove from the heat and season with salt and pepper.

5. Using tongs, carefully remove the sage leaves from the browned butter with tongs, laying them out on paper towel-lined plate. (They'll crisp up as they cool, so don't panic if they seem soggy now!)  Set aside the frypan with the sage-infused brown butter, keeping it warm to toss through the cooked pasta later.

6. Cook the pasta according to package directions, reserving 1 cup of starchy cooking water before draining. Meanwhile, remove the squash from the oven once it's deeply golden, fork-tender and starting to caramelize in spots.

7. Next, drain the cooked pasta. Return it back to the hot pot and quickly pour over the sage-infused browned butter. Add half the roasted squash cubes and stir gently until combined, adding spoonfuls of reserved cooking water to bring everything together and coat the pasta evenly with sage butter.

8. Pour pasta into a serving dish and top with the remaining cubes of roasted squash. Sprinkle generously with parmesan cheese and chopped hazelnuts, then scatter over the crispy sage leaves to finish.


forager's mushroom stroganoff
with herby parmesan noodles

SERVES  4  |  Vegetarian

PREP TIME | 10 mins

COOK TIME | 35 mins

For the ultimate rib-sticking feast, you can't go past this retro-comfort classic. Sautéed garlic mushrooms give this vegetarian dupe all the heft you need for chilly nights, wrapping you up in a cozy, creamy wine sauce that's flecked with woodsy thyme and aromatic black pepper.

A luxurious drizzle of truffle oil really gilds the lily on special occasions - but this earthy, bold pasta is equally delicious when simply savored on the couch under your favorite blanket! 

  • 1 box Three Farm Daughters Penne or Elbows
  • 1 lb mixed Mushrooms*, roughly sliced
  • 3 tbsp Olive Oil
  • 2 Shallots, finely chopped
  • 4 cloves Garlic, crushed
  • 2 tbsp fresh Thyme leaves, stripped from their stalks
  • 2 tbsp Butter
  • 3 tbsp Flour
  • 1 cup dry White Wine (or extra broth)
  • 1½ cups Vegetable Stock 
  • 1 tbsp Worcestershire Sauce
  • 2 tsp Balsamic Vinegar
  • 1/2 cup Heavy Cream or Sour Cream
  • Pinch of Truffle Salt (optional)
  • ¼ tsp freshly cracked Black Pepper
  • ½ cup Parmesan, shredded
  • ½ cup Flat-Leaf Parsley, chopped

*Check your local farmer's market for a treasure trove of porcinis, chanterelles & shiitakes at their peak in fall - but feel free to use any mushrooms you have available! Baby bellas and creminis work great.


1. Bring a large pot of salted water to the boil, and heat a heavy-based frypan over medium heat.

2. Heat the olive oil in the frypan and sauté shallots for 5 minutes until translucent. Crank up the heat and tumble in the chopped mushrooms with a pinch of salt (truffle salt if you're a fan like us), then cook over high heat without stirring for 6 minutes. Once the mushrooms turn golden and caramelized, reduce heat. Add in the butter, then sprinkle over the garlic and thyme leaves. Stirring frequently, sauté until the garlic is fragrant and mushrooms are tender, around 5 minutes. Season to taste, then set aside half the mushrooms on a warm plate for serving.

3. Next, scatter the flour over the buttery garlic mushrooms and cook, stirring, for 1 minute until mushrooms are evenly coated. Carefully pour in the white wine to deglaze the pan. Once sizzling, add the veggie broth, balsamic and Worcestershire, bringing to a gentle boil. Reduce heat to medium and simmer for 5-6 minutes, stirring frequently until sauce has thickened.

4. While the mushroom sauce cooks, boil pasta according to package directions. Drain and return to the pot, saving 1 cup of the starchy pasta cooking water. 

5. Finally, stir the heavy cream through the mushroom mixture and continue cooking for 2-3 minutes. Remove pan from the heat and gently toss with the cooked pasta and half the parsley, adding some spoonfuls of reserved pasta water to form a luscious, velvety sauce.

6. To serve, top pasta with a generous grating of parmesan, followed by the reserved mushrooms. Sprinkle over the rest of the parsley and plenty of cracked black pepper,  with a drizzle of truffle oil if you feel like spoiling yourself!


LAZY SUNDAY slow-cooker short rib ragu


PREP TIME | 25 mins

COOK TIME |  6hrs slow cooker 

Whether there's a lazy Sunday on the cards (or you happen to be up bright and early one morning), this set-and-forget pasta lets you arrive home to luxury in a bowl. All it takes is a quick sear, chop and simmer at the start - then you can chill while your slow cooker cranks out a restaurant-worthy short rib ragu for your fancy-pants dinner with zero fuss. 

Tender shreds of juicy, melt-in-your mouth short rib fall right off the bone for a bold, rich and luscious pasta sauce packed with fall veggies to feel good about. Hungry yet?

  • 2 Boxes Three Farm Daughters Penne or Rotini
  • 3 lbs Beef Short Ribs, bone-in
  • 2oz Pancetta, chopped
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Yellow Onion, chopped
  • 5 cloves Garlic, crushed
  • 2 Carrots, peeled and roughly chopped
  • 3 Celery ribs, trimmed and chopped
  • 28oz can Crushed Tomatoes
  • 1 tbsp Tomato Paste
  • 1 tbsp all-purpose Flour
  • ¾ cup Beef Broth
  • ⅓ cup Red Wine
  • ½ tsp each Dried Thyme & Oregano
  • ¾ cup Parmesan, shredded
  • ¼ cup Parsley, chopped

1. Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat the olive oil over medium-high heat in a heavy-based dutch oven or cast iron pot. Working in batches if necessary, sear the short ribs on all sides to seal the meat and achieve a nice golden crust, about 2 minutes per side. Transfer them to your slow cooker. 

2. In the same pot, add another tablespoon of oil and fry the pancetta cubes until crisp, around 3 minutes. Reduce the heat to medium and toss in the chopped onion, celery, carrot and garlic. Gently saute for 5 minutes until veggies are slightly softened and pancetta is cooked through, scraping up any bits stuck to the base of the pan. 

3. Reduce the heat to low and add the tomato paste, sauteing for a further minute before sprinkling over the flour. Stir to coat veggies evenly with flour mixture, then pour in the red wine, beef broth, canned crushed tomatoes, bay leaves and dried herbs. Season generously to taste. 

4. Next, transfer the vegetable sauce to the slow cooker, pouring it over the top of the seared short ribs. Cover, set the slow cooker temperature on low, and cook for around 6 hours until the meat is fork-tender and falling off the bone (depending on your slow cooker, you may need to add another hour to the total cook time, we recommend taking a peek at the 5½ hour mark to see if it's getting close!)

5. When the ribs are done, transfer them to a chopping board and shred the meat with two forks - it should be juicy, tender and falling off the bone. Discard the bones and return the shredded meat to the slow cooker, stirring to combine with the vegetable ragu. Remove the bay leaves, season to taste, and switch the slow cooker to the keep-warm setting while you cook the pasta.

6. Meanwhile, bring a large pot of salted water to the boil. Cook the pasta to al dente, saving a cup of the starchy cooking water before draining. 

7. Drain the cooked pasta and immediately combine with the braised short rib ragu, stirring gently with a few spoons of the pasta cooking water to distribute the rich, meaty sauce through the pasta.

8. Serve immediately, topped with extra parmesan and chopped parsley for a decadent and delicious pasta dish sure to impress. 


fall harvest pasta salad
with creamy poppyseed dressing

SERVES  4  |  Vegetarian Option

PREP TIME | 15 mins

COOK TIME | 30 mins

Ready for your regular old pasta salads to do a double-take? This toothsome, multi-faceted fall meal is more than just some flimsy side dish.

Roasted broccoli and sweet potato mingle with smoky bacon and cranberries, striking a satisfying bliss-factor balance of salty, sweet and savory. Each bite reveals a new delight thanks to its maple-glazed pecans, buttery pine nuts and zesty feta cheese - all wrapped up in the creamiest, dreamiest homemade poppyseed dressing ever to hit your tastebuds. You are so welcome.

  • 2 boxes Three Farm Daughters Cavatappi or Rotini
  • 2 tbsp Extra Virgin Olive Oil
  • 2 medium Sweet Potatoes, peeled and chopped into 1 in cubes
  • 2 heads Broccoli, cut into bite-size florets
  • 5 slices Canadian Bacon, roughly chopped (optional)
  • 2 tbsp Extra Virgin Olive Oil
  • ½ cup Dried Cranberries or Raisins 
  • 2 Shallots, finely chopped 
  • 2 cups Kale, shredded
  • ½ cup Maple-Glazed Pecans
  • ⅓ cup Pine Nuts, toasted
  • ½ cup Feta Cheese, crumbled
  • 1 ¼ cups Poppyseed Dressing (homemade recipe below, or store-bought is fine!)  
Poppyseed Dressing:
  • ¾ cup highest-quality Mayonnaise
  • ¼ cup White Wine Vinegar
  • ⅓ cup Milk
  • 2½ tbsp Poppy Seeds, super fresh
  • ¼ cup Extra Fine Sugar
  • ½ tsp Dry Mustard
  • Pinch Salt

1. Preheat the oven to 400°F. Arrange the sweet potato cubes, broccoli florets and bacon (if using) on a large baking sheet lined with parchment paper. Season to taste and drizzle with olive oil. Roast for 25-35 minutes until veggies are fork-tender and bacon cooked through. 

2. While the veggies are baking, bring a large pot of salted water to a rolling boil and cook pasta according to package directions. Drain in a colander and briefly rinse with cool water.

3. Transfer the cooked pasta to a large bowl. Add the chopped shallots, shredded kale and dried cranberries, then drizzle over the poppyseed dressing (see method below for homemade dressing). Stir until thoroughly combined, then set aside in the fridge. 

For the Homemade Poppyseed Dressing:  Combine all ingredients in a screw-top jar and shake until combined. Refrigerate any unused dressing for up to 1 week. 

4. When the veggies are golden-roasted and caramelized, remove from the oven and allow to cool for 15 minutes. Once cooled to room temperature, gently fold the broccoli, bacon and sweet potato mixture through the pasta. Cover and refrigerate for at least 2 hours, preferably overnight (if you can wait that long!) 

5. Just before you're ready to serve, stir half the maple-glazed pecans and pine nuts through the pasta, adding a dash more poppyseed dressing or a splash of milk if the salad looks a bit dry. 

6. To serve, pile into an elegant serving dish and scatter with the remaining pecans and pine nuts. Crumble over the feta cheese and drizzle with a little extra olive oil, then dig in!

Off to the farmer's market to scoop up some delicious fall produce and get cozy in the kitchen? 

We'd love to see your pasta creations - don’t forget to tag us on Instagram

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