This Gluten Free Fall Pasta recipe is my new go-to for Fall recipes. It’s hearty, yet healthy, and oh-so delicious. It combines many of the Fall flavors into one dish!
Happy Fall, y’all! Can you tell I’ve been waiting all year to say that? I think I love Fall more than any other season for 3 primary reasons:
- It’s the season leading into the holidays (which are also my favorite).
- The weather is cool and crisp. I just love the Fall air.
- The food! Fall food is simply the best. It’s comforting, warm, delicious.
Case in point: this Gluten Free Fall Pasta dish is the epitome of the Fall season. Packed with Fall veggies, olive oil, and raw cheese, it doesn’t get much more Fall-like than this.
What is Gluten Free Fall Pasta?
Gluten Free Fall Pasta combines many of the Fall flavors into one dish. It takes advantage of delicious Fall produce, including squash, brussel sprouts, and arugula. But, it also incorporates creamy, raw goat cheese and crunchy, salty pumpkins seeds. It’s hearty, comforting, and satisfying, but also healthy and nutrient-dense.
Why Eat Seasonally?
Personally, I prefer to eat seasonally as often as possible and I recommend that my clients do, too. Why? Because it’s the tastiest, healthiest way to eat!
Opting for foods that are in-season means enjoying the most nutrient-dense foods available. While you can often get any and every produce at your local grocery store (in-season or not), the foods that are out-of-season are usually unripe, lacking flavor and nutrients. By picking foods that are in-season (and locally grown) you’re signing yourself up for a taste of nature’s medicine.
What Foods are In-Season During the Fall?
Eating seasonally is easier than it sounds. You can find most in-season produce at your local farmer’s market (ideal) or the grocery store. When shopping in-store, look for organic as often as you can. Seasonal produce will vary depending on where you live, but here is a general list to get you started:
- Apples (always organic)
- Green beans
- Sweet potatoes
- Winter squash
How to Serve This Easy Gluten Free Pasta Recipe
Once made, you can really serve this dish however you’d like. It tastes delicious fresh of the stove, warm, or cold. I recommend pairing this pasta with your favorite protein. I enjoy mixing in cooked prawns, but you can also try:
- Gluten free, grass-fed beef meatballs
- Pasture-raised pork shoulder, shredded
- Pasture-raised chicken breast, chopped
- Wild-caught scallops, pan-seared
- 1 1/2 cups gluten free pasta*
- 1 cup halved brussel sprouts
- 1 cup diced (or small cubes) butternut squash
- 1 cup fresh arugula
- 1/2 red onion, diced
- 4 garlic cloves, minced
- 1 tbs ghee
- 3 tbs olive oil
- 3 ounces raw goat cheese, shredded
- 2 tbs pumpkin seeds (or sunflower seeds)
- 1 tsp sea salt
- 1/2 tsp black pepper
- More olive oil
- Grated parmesan cheese
- In a large cast iron skillet, melt the ghee. Add the diced red onion and saute for 5 minutes.
- Add brussel sprouts and cubed butternut squash. Season with sea salt and pepper. Saute over medium heat for ~10 minutes or until well cooked.
- Meanhwile, boil water in a medium pot. Cook your pasta according to the package directions. When done, drain water, transfer to a large serving bowl, and toss with olive oil. Set aside.
- Once the squash and brussels are done cooking, remove from heat. Add argula and garlic. Toss well and add to the cooked pasta. Top with shredded goat cheese and pumpkin seeds.
- Toss. Top with more cheese or olive oil, if you desire. Serve hot, warm, or cold!
*You can use regular pasta if you're not GF.