18 Cozy Winter Pasta Recipes Delicious

As the winter chill sets in, there’s nothing quite like a warm, hearty pasta dish to bring comfort to your table. Our roundup of 18 Cozy Winter Pasta Recipes is packed with delicious, easy-to-make meals that are perfect for those chilly nights. From creamy carbonaras to spicy arrabbiata, these dishes are sure to satisfy your cravings and keep you coming back for more. Let’s dive into the warmth!

Creamy Garlic Parmesan Pasta

This Creamy Garlic Parmesan Pasta is a dreamy, comforting dish that comes together in just 20 minutes, perfect for those busy weeknights when you crave something indulgent yet simple.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, and bring to a gentle simmer. Let it cook for 2 minutes, stirring occasionally.
4. Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Continue to cook for another 2 minutes until the sauce thickens slightly.
5. Add the cooked fettuccine to the skillet, tossing to coat evenly in the sauce. Cook for an additional 1-2 minutes until the pasta is well coated and heated through.
6. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the velvety sauce that clings to every strand of pasta, offering a rich garlicky flavor with a hint of spice. It’s a testament to how a few quality ingredients can create something truly special.

Tip: For an extra layer of flavor, toast the garlic lightly in the butter until golden but not browned before adding the cream.

Spicy Sausage and Kale Pasta

Warm up your weeknight dinner routine with this Spicy Sausage and Kale Pasta, a dish that packs a punch of flavor and comes together in just about 30 minutes.

Ingredients

• 8 oz. penne pasta
• 1 tbsp olive oil
• 1 lb. spicy Italian sausage, casings removed
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 4 cups kale, stems removed and leaves chopped
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the spicy Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
3. Add the minced garlic and red pepper flakes to the skillet with the sausage. Cook for 1 minute until fragrant.
4. Stir in the chopped kale and chicken broth. Cover and let the kale wilt for about 3 minutes, then uncover and cook for an additional 2 minutes until the broth has mostly evaporated.
5. Add the cooked penne pasta to the skillet with the sausage and kale. Toss everything together and sprinkle with grated Parmesan cheese. Season with salt and pepper to taste.

The magic of this dish lies in the way the spicy sausage and slightly bitter kale balance each other out, creating a depth of flavor that’s hard to resist.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes when cooking the garlic.

Butternut Squash and Sage Pasta

Warm up your kitchen with this Butternut Squash and Sage Pasta, a cozy dish that blends sweet, nutty flavors with earthy herbs for a comforting meal.

Ingredients

• 1 small butternut squash, peeled, seeded, and cubed (about 2 cups)
• 8 oz pasta (like fusilli or penne)
• 2 tbsp olive oil
• 1/4 cup fresh sage leaves, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted walnuts, chopped

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the sage and garlic, sautéing for 1 minute until fragrant.
4. Add the roasted butternut squash and pasta to the skillet. Toss with the remaining 1/4 tsp salt and 1/8 tsp black pepper, adding reserved pasta water as needed to create a light sauce.
5. Remove from heat and stir in the Parmesan cheese. Serve topped with toasted walnuts.

The toasted walnuts add a delightful crunch that contrasts beautifully with the creamy squash and pasta, making every bite a mix of textures and flavors.

Tip: For an extra flavor boost, try adding a pinch of nutmeg to the butternut squash before roasting.

Roasted Garlic and Mushroom Pasta

This Roasted Garlic and Mushroom Pasta is a cozy, flavor-packed dish that turns simple ingredients into something truly special.

Ingredients

• 8 oz pasta of your choice
• 3 tbsp olive oil, divided
• 1 head garlic, top sliced off to expose cloves
• 8 oz mushrooms, sliced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400°F. Drizzle 1 tbsp olive oil over the garlic head, wrap in foil, and roast for 30 minutes until soft and golden.
2. Cook pasta according to package instructions. Drain, reserving 1/2 cup pasta water.
3. Heat remaining 2 tbsp olive oil in a pan over medium heat. Add mushrooms, salt, black pepper, and red pepper flakes. Cook for 5-7 minutes until mushrooms are golden.
4. Squeeze roasted garlic cloves into the pan with mushrooms. Stir in reserved pasta water to create a silky sauce.
5. Toss cooked pasta with the mushroom and garlic sauce. Stir in Parmesan cheese and parsley until well combined.

The roasted garlic melts into a creamy sauce that clings to every noodle, offering a deep, mellow flavor that store-bought sauces can’t match.

Tip: For an extra nutty flavor, toast the pasta in a dry pan before boiling.

Tuscan Chicken Pasta

Bring a taste of Italy to your dinner table with this creamy Tuscan Chicken Pasta, a dish that’s as comforting as it is elegant.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 2 boneless, skinless chicken breasts, sliced into strips
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp Italian seasoning
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups baby spinach
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken strips with 1/2 tsp salt and 1/4 tsp black pepper. Cook until golden and no longer pink inside, about 5-6 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil and minced garlic. Sauté for 30 seconds until fragrant.
4. Pour in the heavy cream and chicken broth, stirring to combine. Add the Italian seasoning, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
5. Stir in the sun-dried tomatoes and baby spinach, cooking until the spinach wilts, about 2 minutes.
6. Return the chicken to the skillet, add the cooked pasta, and toss everything together. Sprinkle with Parmesan cheese and stir until the cheese melts and the sauce thickens slightly, about 2 minutes.

The sun-dried tomatoes add a sweet tanginess that perfectly balances the creamy sauce, making every bite a delightful contrast of flavors.

Tip: For an extra touch of richness, stir in a tablespoon of butter with the Parmesan cheese.

Pumpkin Alfredo Pasta

Dive into the cozy flavors of fall with this Pumpkin Alfredo Pasta, a creamy, dreamy twist on the classic that’s sure to become a seasonal favorite.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
3. Stir in 1 cup pumpkin puree and 1 cup heavy cream, mixing well to combine. Bring to a gentle simmer.
4. Add 1/2 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg. Stir until the cheese is melted and the sauce is smooth.
5. Add the cooked fettuccine to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to allow the flavors to meld.
6. Garnish with fresh chopped parsley before serving.

The secret to this dish’s velvety texture lies in the perfect balance of pumpkin and cream, creating a sauce that’s rich without being overly heavy.

Tip: For an extra nutty flavor, toast the fettuccine in a dry skillet for a minute before adding it to the sauce.

Beef and Guinness Stew Pasta

This Beef and Guinness Stew Pasta combines the rich, deep flavors of a classic Irish stew with the comforting heartiness of pasta, creating a dish that’s perfect for cozy nights in.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 cup Guinness beer
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 8 oz pasta of your choice
• 1/4 cup chopped parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
3. Return the beef to the pot. Pour in Guinness and beef broth, then stir in tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, until beef is tender.
4. Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside.
5. Once the stew is ready, stir in the cooked pasta. Garnish with chopped parsley before serving.

The magic of this dish lies in the way the pasta soaks up the Guinness-infused stew, creating a meal that’s both hearty and full of flavor.

Tip: For an extra layer of flavor, sprinkle some grated Parmesan cheese on top before serving.

Caramelized Onion and Gorgonzola Pasta

This Caramelized Onion and Gorgonzola Pasta is a dreamy combination of sweet, slow-cooked onions and rich, tangy cheese that clings to every noodle.

Ingredients

• 8 oz pasta (fettuccine or penne works great)
• 2 large yellow onions, thinly sliced
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled Gorgonzola cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add onions, sugar, salt, and black pepper. Cook, stirring occasionally, for 25-30 minutes until onions are deeply golden and caramelized.
3. Reduce heat to low. Add the cooked pasta to the skillet with the onions. Toss to combine, adding reserved pasta water a little at a time to create a silky sauce.
4. Remove from heat. Stir in Gorgonzola and Parmesan until cheeses melt into the pasta. Garnish with fresh parsley before serving.

The magic of this dish lies in the contrast between the sweet, jammy onions and the sharp bite of Gorgonzola, creating a pasta that’s anything but ordinary.

Tip: For an extra layer of flavor, toast some walnuts and sprinkle them on top for added crunch.

Wild Mushroom and Truffle Oil Pasta

Indulge in the earthy flavors of this Wild Mushroom and Truffle Oil Pasta, a dish that transforms simple ingredients into a luxurious meal.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 1 lb mixed wild mushrooms (such as shiitake, oyster, and cremini), sliced
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream
• 2 tbsp truffle oil
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the wild mushrooms and cook for 5-7 minutes, until they start to brown and release their juices.
3. Add the minced garlic, salt, and black pepper to the skillet. Cook for another 1-2 minutes, stirring frequently, until the garlic is fragrant.
4. Reduce the heat to low and stir in the heavy cream and truffle oil. Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce.
5. Sprinkle with grated Parmesan cheese and chopped parsley before serving.

The truffle oil adds a depth of flavor that makes this dish feel like a special occasion, while the wild mushrooms bring a satisfying umami richness.

Tip: For an extra touch of luxury, drizzle a little more truffle oil over each serving right before eating.

Spinach and Artichoke Pasta

Dive into the creamy, dreamy world of Spinach and Artichoke Pasta, a dish that combines the beloved flavors of the classic dip with the comfort of pasta.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chopped artichoke hearts (canned or jarred)
• 2 cups fresh spinach, roughly chopped
• 1/2 cup shredded mozzarella cheese

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
3. Pour in 1 cup heavy cream, stirring constantly. Bring to a gentle simmer.
4. Stir in 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper until the cheese melts and the sauce thickens slightly.
5. Add the chopped artichoke hearts and fresh spinach to the skillet. Cook for 2-3 minutes until the spinach wilts.
6. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Sprinkle 1/2 cup shredded mozzarella cheese on top and cover for 1 minute to let it melt.
7. Serve hot, garnished with extra Parmesan if desired. The magic of this dish lies in how the creamy sauce clings to every nook of the pasta, with the artichokes adding a delightful tang.

Tip: For an extra kick, add a pinch of red pepper flakes when sautéing the garlic.

Bacon and Brussels Sprouts Pasta

This Bacon and Brussels Sprouts Pasta is a cozy weeknight dinner that combines smoky, savory flavors with a satisfying crunch.

Ingredients

• 8 oz pasta (like fusilli or penne)
• 4 slices thick-cut bacon, chopped
• 1 lb Brussels sprouts, trimmed and halved
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside.
3. In the same skillet, add Brussels sprouts cut side down. Cook undisturbed for 4 minutes until golden brown. Stir and continue cooking for another 4 minutes until tender.
4. Add minced garlic and 1/4 tsp red pepper flakes to the skillet, cooking for 1 minute until fragrant.
5. Return cooked pasta and bacon to the skillet. Toss with 1/2 cup reserved pasta water and 1/2 cup grated Parmesan cheese until well combined. Season with salt and pepper to taste.

The crispy bacon and caramelized Brussels sprouts create a delightful contrast with the creamy Parmesan-coated pasta, making every bite a little adventure.

Tip: For an extra layer of flavor, toast the pasta in the skillet with a bit of olive oil before adding the water to boil.

Lobster and Crab Pasta

Dive into the luxurious flavors of the sea with this Lobster and Crab Pasta, a dish that’s as impressive to serve as it is simple to make.

Ingredients

• 8 oz linguine pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 lb lobster meat, cooked and chopped
• 1/2 lb crab meat, cooked
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and 1/2 tsp red pepper flakes, sautéing until fragrant, about 1 minute.
3. Pour in 1/2 cup dry white wine, simmering until reduced by half, about 3 minutes.
4. Stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese, cooking until the sauce thickens slightly, about 5 minutes.
5. Gently fold in the lobster meat and crab meat, heating through for 2 minutes. Season with salt and pepper to taste.
6. Toss the cooked linguine with the seafood sauce until well coated. Garnish with 2 tbsp fresh parsley before serving.

The magic of this dish lies in the balance of rich creaminess and the delicate sweetness of lobster and crab, making it a perfect centerpiece for special occasions.

Tip: For an extra touch of elegance, serve with a sprinkle of lemon zest on top to brighten the flavors.

Roasted Red Pepper and Goat Cheese Pasta

This Roasted Red Pepper and Goat Cheese Pasta is a creamy, dreamy dish that brings a little gourmet flair to your weeknight dinner rotation.

Ingredients

• 12 oz pasta (penne or fusilli work great)
• 2 large red bell peppers, roasted and peeled
• 4 oz goat cheese, crumbled
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. In a blender, combine roasted red peppers, goat cheese, garlic, olive oil, salt, and black pepper. Blend until smooth.
3. Pour the sauce over the cooked pasta, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
4. Toss in fresh basil and Parmesan cheese, then serve immediately.

The magic of this dish lies in the smoky sweetness of the roasted peppers paired with the tangy goat cheese, creating a sauce that’s both rich and refreshing.

Tip: For an extra smoky flavor, roast the peppers over an open flame until charred before peeling.

Chicken and Dumplings Pasta

Comfort food gets a cozy upgrade with this Chicken and Dumplings Pasta, blending the heartiness of classic chicken and dumplings with the ease of pasta.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 2 tbsp unsalted butter, melted
• 1 lb boneless, skinless chicken breasts, cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 2 cups wide egg noodles
• 1/2 cup frozen peas
• 1/2 cup diced carrots

Instructions

1. In a bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt. Stir in 1 cup milk and 2 tbsp melted unsalted butter until just combined to form the dumpling dough.
2. In a large pot, bring 4 cups chicken broth to a boil. Add cubed chicken breasts and simmer for 10 minutes until cooked through.
3. Stir in 1 cup heavy cream, 1 tsp dried thyme, and 1/2 tsp black pepper. Add 2 cups wide egg noodles, 1/2 cup frozen peas, and 1/2 cup diced carrots. Cook for 8 minutes until noodles are tender.
4. Drop tablespoon-sized portions of the dumpling dough into the simmering broth. Cover and cook for 10 minutes without lifting the lid.

The dumplings puff up into fluffy clouds, soaking up the rich broth for a dish that’s both comforting and surprisingly light.

Tip: For extra flavor, sauté the chicken in a bit of butter before adding to the broth.

Eggplant and Ricotta Pasta

This Eggplant and Ricotta Pasta is a creamy, dreamy dish that brings a touch of elegance to your weeknight dinner rotation without any fuss.

Ingredients

• 8 oz penne pasta
• 1 medium eggplant, diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 400°F. Toss the diced eggplant with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, until golden and tender.
2. While the eggplant roasts, cook the penne according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the roasted eggplant to the skillet, then stir in the ricotta and Parmesan cheese. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
5. Toss the cooked penne with the eggplant and ricotta mixture. Garnish with fresh basil before serving.

The magic of this dish lies in the creamy ricotta melding with the smoky roasted eggplant, creating a pasta that’s rich yet surprisingly light.

Tip: For an extra layer of flavor, try roasting the eggplant with a sprinkle of smoked paprika before adding it to the pasta.

Smoked Salmon and Dill Pasta

This Smoked Salmon and Dill Pasta is a luxurious yet easy-to-make dish that brings the elegance of a gourmet meal to your weeknight dinner table.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 1 small shallot, finely chopped
• 1 garlic clove, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh dill, chopped
• 4 oz smoked salmon, cut into strips
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the shallot and garlic, sautéing for 2 minutes until softened.
3. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and the sauce is smooth.
4. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Stir in the dill, smoked salmon, salt, black pepper, and lemon juice. Cook for an additional 2 minutes until everything is heated through.

The creamy sauce with the smoky salmon and fresh dill creates a harmony of flavors that’s both rich and refreshing. Perfect for when you want something special without spending hours in the kitchen.

Tip: For an extra touch of elegance, garnish with additional dill and a sprinkle of lemon zest before serving.

Chorizo and Chickpea Pasta

Spice up your weeknight dinner with this Chorizo and Chickpea Pasta, a hearty dish that packs a punch of flavor and comes together in no time.

Ingredients

• 8 oz chorizo, sliced into 1/4-inch rounds
• 1 can (15 oz) chickpeas, drained and rinsed
• 8 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chorizo and cook for 5 minutes, until lightly browned.
3. Add the minced garlic, smoked paprika, salt, and black pepper to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
4. Stir in the chickpeas and cook for another 3 minutes, until heated through.
5. Add the cooked penne to the skillet, tossing to combine with the chorizo and chickpeas. Cook for 2 minutes, allowing the flavors to meld.
6. Remove from heat and stir in the chopped parsley and grated Parmesan cheese.

The smoky chorizo and creamy chickpeas create a perfect balance of textures and flavors, making this dish a standout. The Parmesan adds a salty finish that ties everything together beautifully.

Tip: For an extra kick, add a pinch of red pepper flakes with the garlic and spices.

Apple and Brie Pasta

Imagine twirling your fork into a bowl of creamy, dreamy pasta that’s dotted with sweet apples and melted brie—this Apple and Brie Pasta is your next favorite weeknight dinner.

Ingredients

• 8 oz penne pasta
• 2 tbsp unsalted butter
• 1 medium apple, thinly sliced
• 4 oz brie cheese, rind removed and cubed
• 1/2 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In the same pot, melt the 2 tbsp unsalted butter over medium heat. Add the thinly sliced apple and cook for 2-3 minutes until slightly softened.
3. Reduce heat to low and stir in the cubed brie and 1/2 cup heavy cream. Continue stirring until the brie is completely melted and the sauce is smooth.
4. Return the cooked pasta to the pot. Add the 1/4 tsp salt, 1/4 tsp black pepper, and 1 tbsp fresh thyme leaves. Toss everything together until the pasta is evenly coated with the sauce.
5. Serve immediately, garnished with extra thyme leaves if desired.

The magic of this dish lies in the way the sweet, crisp apples contrast with the rich, velvety brie sauce—creating a pasta that’s anything but ordinary.

Tip: For an extra layer of flavor, toast some walnuts and sprinkle them on top before serving.

Conclusion

We hope these 18 cozy winter pasta recipes bring warmth and deliciousness to your table! Perfect for chilly evenings, each dish is a comforting embrace. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking, and stay warm!

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