🍂 15 Creamy Pasta Recipes for Fall That’ll Make You Forget Takeout Exists

Confession: I spend most of fall trying to invent excuses to eat creamy pasta every single week. Maybe it’s the way the evenings get darker, the air gets crisp, or the grocery store suddenly explodes with butternut squash and sage.

Whatever it is, there’s just something about a warm, velvety bowl of pasta that feels like the ultimate edible sweater. And this year, I decided to go all in—taste-testing dozens of recipes to curate the 15 best creamy pasta dishes you’ll want on repeat all season long.

We’re talking everything from pumpkin-laced fettuccine and roasted garlic alfredo to sausage-stuffed shells swimming in bubbling cheese.

These recipes are made for busy weeknights, laid-back Sundays, or any moment when you just need a giant bowl of something comforting and a glass of wine. Grab a fork—let’s make fall 2025 the creamiest one yet.

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1. 🎃 Pumpkin Alfredo Fettuccine

Description:
This silky pasta is everything you love about Alfredo, but with earthy pumpkin puree and a pinch of nutmeg. Perfect for a cozy October dinner.

Ingredients:

• 12 oz fettuccine
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• Fresh sage leaves (optional)

Instructions:

1. Cook fettuccine according to package directions; reserve 1/2 cup pasta water.
2. In a large skillet, melt butter over medium heat.
3. Add garlic, cook 1 minute.
4. Stir in pumpkin puree and cream. Simmer 3 minutes.
5. Whisk in Parmesan, salt, pepper, and nutmeg.
6. Toss pasta with sauce, thinning with pasta water if needed.
7. Garnish with sage leaves.

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2. 🍂 Roasted Butternut Squash Penne with Goat Cheese Cream

Description:
Sweet roasted squash melts into a tangy goat cheese sauce that hugs every piece of penne. It’s fall on a fork.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz penne
• 4 oz goat cheese
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan
• 1/4 cup pasta water reserved

Instructions:

1. Preheat oven to 400°F. Toss squash with oil, salt, and pepper. Roast 25 min until tender.
2. Cook penne as directed, reserving pasta water.
3. In a blender, combine roasted squash, goat cheese, cream, and Parmesan. Blend until smooth.
4. Pour sauce over cooked pasta, adding pasta water to loosen if needed.
5. Serve warm.

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3. 🍄 Creamy Wild Mushroom Tagliatelle

Description:
Earthy mushrooms and velvety cream coat every ribbon of fresh tagliatelle in this elegant but easy dinner.

Ingredients:

• 12 oz tagliatelle
• 2 tbsp butter
• 1 shallot, finely chopped
• 3 cups mixed mushrooms (cremini, shiitake), sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook tagliatelle; reserve 1/2 cup pasta water.
2. Melt butter in skillet over medium heat.
3. Sauté shallot 3 min. Add mushrooms; cook 8 min until browned.
4. Stir in garlic, cook 1 min.
5. Pour in wine; simmer 3 min.
6. Add cream; cook 2 min.
7. Toss with pasta, Parmesan, and pasta water to reach desired consistency.
8. Garnish with parsley.

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4. 🧄 Roasted Garlic and Spinach Alfredo

Description:
Slow-roasted garlic infuses this Alfredo with mellow sweetness, while fresh spinach keeps it feeling bright.

Ingredients:

• 1 head garlic
• 2 tbsp olive oil, divided
• 12 oz fettuccine
• 2 cups baby spinach
• 1 cup heavy cream
• 1 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Slice top off garlic, drizzle with 1 tbsp oil, wrap in foil, roast 30 min.
2. Cook pasta; reserve 1/2 cup pasta water.
3. Squeeze garlic cloves into bowl, mash with fork.
4. In skillet, heat 1 tbsp oil over medium heat. Add cream and garlic. Simmer 3 min.
5. Stir in Parmesan, salt, and pepper.
6. Toss pasta and spinach into sauce. Use pasta water as needed.
7. Serve warm.

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5. 🥓 Bacon and Brussels Sprouts Creamy Rigatoni

Description:
Smoky bacon and roasted Brussels sprouts star in this rich pasta that proves veggies can be downright decadent.

Ingredients:

• 12 oz rigatoni
• 4 slices bacon, chopped
• 2 cups Brussels sprouts, halved
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Roast Brussels sprouts 20 min with a drizzle of oil, salt, and pepper.
2. Cook rigatoni; reserve pasta water.
3. In skillet, cook bacon until crisp. Remove, drain on paper towel.
4. Pour off bacon fat, melt butter. Sauté garlic 1 min.
5. Add cream, simmer 2 min. Stir in Parmesan.
6. Toss pasta, bacon, Brussels sprouts into sauce. Use pasta water if needed.
7. Season to taste.

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6. 🍁 Sage and Sausage Stuffed Shells with Ricotta Cream

Description:
These jumbo shells are packed with herbed sausage and ricotta, then baked in a bubbling cream sauce that tastes like a fall Sunday dinner.

Ingredients:

• 20 jumbo pasta shells
• 1 lb Italian sausage
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1 tsp dried sage
• 2 cups heavy cream
• 1/2 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook shells until al dente; drain.
3. Brown sausage in skillet; cool slightly.
4. Mix sausage with ricotta, mozzarella, sage, salt, and pepper.
5. Stuff shells with filling.
6. Arrange in greased baking dish. Pour cream over shells, sprinkle with Parmesan.
7. Cover and bake 25 min; uncover and bake 10 min more.

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7. 🍂 Creamy Brown Butter Sage Gnocchi

Description:
This gnocchi bathes in a browned butter sauce kissed with sage and cream—pure fall comfort in 15 minutes flat.

Ingredients:

• 1 lb potato gnocchi
• 6 tbsp butter
• 8 fresh sage leaves
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• Salt and black pepper to taste

Instructions:

1. Cook gnocchi according to package instructions; drain.
2. In large skillet, melt butter over medium heat.
3. Add sage leaves; cook 4 min until butter browns.
4. Stir in cream, simmer 2 min.
5. Toss gnocchi in sauce.
6. Sprinkle with Parmesan, season to taste.
7. Serve immediately.

8. 🍄 Creamy Truffle Mushroom Orzo

Description:
This luxurious orzo is infused with earthy truffle oil and studded with sautéed mushrooms, creating a silky, risotto-like texture that feels gourmet but takes under 30 minutes.

Ingredients:

• 1 1/2 cups orzo pasta
• 2 tbsp butter
• 1 shallot, finely chopped
• 3 cups mixed mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp truffle oil

Instructions:

1. Melt butter in a deep skillet over medium heat.
2. Sauté shallot 3 minutes, add mushrooms and cook 7 minutes until browned.
3. Stir in garlic, cook 1 minute.
4. Add orzo, stir to coat.
5. Pour in broth and cream. Bring to boil, then reduce heat and simmer uncovered 10–12 minutes, stirring often until orzo is tender.
6. Stir in Parmesan, salt, pepper, and truffle oil before serving.

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9. 🧀 Creamy Three-Cheese Tortellini Bake

Description:
Pillowy cheese tortellini smothered in a blend of mozzarella, Parmesan, and fontina cheeses, then baked until golden and bubbling. Ultimate comfort food.

Ingredients:

• 20 oz refrigerated cheese tortellini
• 2 cups heavy cream
• 1 cup shredded mozzarella
• 1 cup shredded fontina cheese
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F.
2. Cook tortellini according to package directions; drain.
3. In saucepan, heat cream and garlic over medium heat until steaming.
4. Stir in mozzarella, fontina, and half the Parmesan. Cook 2–3 minutes until melted.
5. Combine cooked tortellini and sauce in a greased baking dish.
6. Sprinkle remaining Parmesan on top.
7. Bake uncovered 20 minutes until bubbly. Garnish with basil.

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10. 🌽 Creamy Corn and Bacon Farfalle

Description:
Sweet corn kernels and smoky bacon create the perfect balance in this luscious farfalle, finished with a splash of cream for extra richness.

Ingredients:

• 12 oz farfalle pasta
• 6 slices bacon, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• Salt and pepper to taste
• Chopped chives for garnish

Instructions:

1. Cook farfalle; reserve 1/2 cup pasta water.
2. In skillet, cook bacon until crisp. Remove to plate, leaving 1 tbsp fat.
3. Sauté onion in bacon fat 3 min. Add garlic and corn, cook 3 min more.
4. Pour in cream, bring to simmer.
5. Stir in Parmesan, salt, and pepper.
6. Toss pasta and bacon with sauce. Add pasta water if needed.
7. Garnish with chives.

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11. 🥬 Creamy Spinach and Sun-Dried Tomato Linguine

Description:
Fresh baby spinach wilts into a sun-dried tomato cream sauce that clings perfectly to tender linguine. So simple, so satisfying.

Ingredients:

• 12 oz linguine
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
• 4 cups baby spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Cook linguine; reserve 1/2 cup pasta water.
2. Heat olive oil in skillet. Sauté garlic 1 min.
3. Add sun-dried tomatoes and cook 2 min.
4. Pour in cream, simmer 2 min.
5. Stir in spinach until wilted.
6. Toss in linguine, Parmesan, salt, and pepper. Add pasta water to thin if needed.
7. Serve immediately.

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12. 🍁 Maple Sausage and Sage Macaroni

Description:
Savory sausage, sweet maple syrup, and fresh sage transform classic mac into an unforgettable fall dinner.

Ingredients:

• 12 oz elbow macaroni
• 1 lb Italian sausage
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan
• 1 tbsp pure maple syrup
• 1 tsp chopped fresh sage
• Salt and black pepper to taste

Instructions:

1. Cook macaroni; drain and set aside.
2. In skillet, brown sausage until cooked through. Remove to plate.
3. Melt butter in skillet, add garlic and cook 1 min.
4. Stir in cream, cheeses, maple syrup, and sage. Cook 2 min until melted.
5. Toss in sausage and macaroni.
6. Season to taste with salt and pepper.
7. Serve warm.

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13. 🧅 French Onion Pasta Bake

Description:
Imagine French onion soup but with pasta: caramelized onions, rich broth, melty Gruyère, and crispy breadcrumbs.

Ingredients:

• 12 oz rotini pasta
• 4 tbsp butter
• 3 large onions, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 cup shredded Gruyère cheese
• 1/2 cup breadcrumbs
• Salt and pepper to taste

Instructions:

1. Cook pasta; drain and set aside.
2. In large skillet, melt butter. Add onions and cook 30 min on low until caramelized.
3. Stir in garlic, cook 1 min.
4. Sprinkle flour over onions; cook 2 min.
5. Gradually whisk in broth and cream. Simmer 5 min.
6. Combine pasta and sauce in greased baking dish.
7. Top with Gruyère and breadcrumbs.
8. Broil 3–5 min until golden.

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14. 🎃 Creamy Pumpkin and Sage Shells

Description:
These tender pasta shells bathe in a velvety pumpkin cream sauce with fresh sage and Parmesan—an instant fall classic.

Ingredients:

• 12 oz medium pasta shells
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1/2 tsp ground nutmeg
• 1 tsp chopped fresh sage
• 1/2 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Cook pasta; reserve 1/2 cup pasta water.
2. Melt butter in skillet over medium heat.
3. Sauté garlic 1 min.
4. Stir in pumpkin, cream, nutmeg, and sage. Simmer 3 min.
5. Mix in Parmesan, salt, and pepper.
6. Toss with cooked shells, adding pasta water as needed.
7. Serve hot.

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15. 🍗 Creamy Tuscan Chicken Penne

Description:
Tender chicken, sun-dried tomatoes, and baby spinach mingle in a garlic cream sauce that clings to every penne.

Ingredients:

• 12 oz penne pasta
• 1 lb boneless chicken breast, diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes
• 4 cups baby spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Cook penne; drain and set aside.
2. In skillet, heat olive oil and cook chicken until golden, 6–7 min. Remove to plate.
3. Sauté garlic 1 min.
4. Add cream and sun-dried tomatoes, simmer 2 min.
5. Stir in spinach until wilted.
6. Return chicken to skillet. Toss with pasta and Parmesan.
7. Season to taste and serve.