Autumnal Ingredients to Enjoy With Your Pasta

Posted on 28th September 2018 by Gavin in News, Nutrition. comment(s).
Autumnal Ingredients to Enjoy With Your Pasta

One of our favourite things about the cooler weather and the longer, darker nights is the chance to snuggle on the sofa with huge bowls of comfort food.

From steaming pies to fruity crumbles and rich and hearty stews, the amazing taste of these foods makes it it almost worth saying goodbye to the sun for…

If you’re tired of summer pasta salads and lighter dishes, then prepare to welcome in the colder months with nourishing, wholesome foods. To help you mix things up with your pasta, here are some perfect autumnal ingredients to toss into your next pasta bake…

Butternut Squash

Butternut squash is the perfect meat-free and dairy-free addition to any of your pasta dishes. We love using it to create a creamy, nourishing lasagne fillings in place of meat, and it also tastes delicious when roasted in cubes and tossed through buttery, herby spaghetti. You could also try blending it up to create a dairy-free pasta sauce.


Although you can pick up a bag of leafy green kale at any time of the year, it’s at its tastiest (and sweetest!) during the Autumn months. We love tossing kale through spaghetti or penne cooked with chilli and anchovy, and it’s equally delicious with crisped and smoked bacon, or simple flavours such as tomato and lemon.


If you’re feeling decadent, then why not try adding some delicious truffle oil to your pasta? Known as one of the world’s most expensive ingredients, truffles are in season right now, and are sniffed out by dedicated pigs or dogs who are taught to recognise the smell. Try drizzling truffle oil over your pasta for a simple twist, or if you’re feeling decadent, you could even create a truffle butter with fresh herbs.


Aromatic fennel is a classic in Italian cooking, and works beautifully in pasta dishes – especially if you can grab it in season! Try gently frying thinly-sliced fennel and tossing in with other pasta ingredients (we’d recommend sardines and broccoli), or keep things simple with a spicy tomato sauce tossed through with cooked fennel and sprinkled with fresh herbs.


One of our favourite pasta sauce ingredients of them all! The humble, meaty-tasting aubergine works wonders in a classic, homemade tomato sauce. It’s also pretty versatile and can be used to create meat-free “meatballs” (yes, really!), or you could try it roasted with tomato and mozzarella. Have we got your mouths watering yet…?

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“I’ve now had the opportunity to try the pasta, and the taste/texture is wonderful, being so much better than any of the alternatives tried and its actually been the basis of three evening meals in a row.” Alan Stevenson.

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