Search by Products, Recipes and News about Barilla for Professionals.Results for:Oops! We found no results matching your search.Load moreChoose your country and languageHomeNews & MediaFall Flavors Turn Up for Pasta Month
Editorial
Fall Flavors Turn Up for Pasta Month
We like to say that every season is pasta season, but we’d have to admit that fall might be our favorite, and not just because it contains Pasta Month (October). What’s more soul-satisfying than the food hug from a bowl of pasta on a crisp fall evening? We curated a set of recipesfrom some of our talented chef friends that put fall seasonal flavors on an easy pasta platform. With roasted squash and mushrooms, brussels sprouts, and comforting soups, we’re putting the season on full blast!
Honey-Roasted Squash Rigatoni Chef Jessica Bograd of City Barbeque created this versatile ode to seasonal butternut squash and Brussels sprouts, tied together with an awesome bacon-honey dressing. The rigatoni provides a solid structure and texture, and makes it deeply satisying. Swap in hot honey to kick it up another notch!
Mushroom Stroganoff with Barilla Elbows New Orleans Chef Alex Hoefer created a mushroom stroganoff that might have you planning a foraging trip to the woods! With so much umami from the mushrooms and beef stock, and protein from the yogurt, who needs expensive animal protein! Chef’s tip is to steep dried porcinis in the stock to amplify the flavor even more, and he says if you can find chantrelles or morels, the more the merrier!
Fall Harvest Soup This instant classic comes from Chef Frank Turchan of the University of Michigan. Warming spices, seasonal roasted squash, kale, ditalini pasta and chickpeas for protein, it all adds up to the perfect fall soup. Coconut milk adds creaminess without dairy, so this can be served as a vegan item.
