Autumn Pasta Recipes Creamy Courgette Lasagne

Healthy Comfort Dishes That Bring Out Your Olive Oil Flavours

As the temperature starts to drop and crisp autumn air surrounds us, it’s time for comfort foods an what better way to enjoy this season than with a plate of delicious pasta made with extra virgin olive oil? Not only does Extra Virgin Olive Oil give food an amazing flavor, but it has many health benefits as well.

In this blog post, we’ll explore how you can use Extra Virgin Olive Oil to make seasonal recipes that will nourish your body and warm your soul. From Courgette Lasagne to a of Chanterelles, let’s dive into these delectable dishes and uncover the amazing flavors of fall!

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Creamy Courgette Lasagne


  • 9 dried lasagne sheets
  • 1 tbsp Morocco Gold Extra Virgin Olive Oil
  • 1 onion, finely chopped
  • 700g courgette (about 6), coarsely grated
  • 2 garlic cloves, crushed
  • 250g tub ricotta
  • 50g cheddar
  • 350g jar tomato sauce for pasta


  1. Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.
  2. Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.
  3. In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.

Roasted Garlic Butternut Squash Pasta

Autumn Pasta Recipes Roasted Garlic Butternut Squash Pasta


  • 1 tablespoon Morocco Gold extra virgin olive oil
  • 2 cups cubed butternut squash
  • 6-10 cloves garlic
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh rosemary
  • crushed red pepper flakes
  • kosher salt and black pepper
  • 8 slices prosciutto
  • 1/2 cup ricotta cheese
  • 1 pound long or short cut pasta
  • 2 tablespoons salted butter
  • 1 tablespoon fresh chopped sage
  • 1/2 cup shredded gouda cheese
  • 1/3 cup grated parmesan cheese


  1. Preheat oven to 400° F.
  2. On a baking sheet, toss together the extra-virgin olive oil butternut squash, garlic, thyme, 1 tablespoon rosemary, and a pinch each of red pepper flakes, salt, and pepper. Arrange the prosciutto around the squash. Bake 20 minutes, check the prosciutto, then bake another 10-15 minutes, until the squash is tender.
  3. Add the butternut squash, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper.
  4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
  5. In a large skillet, melt together the butter, sage, and 1 tablespoon rosemary. Cook until the butter is browning, then add the butternut puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan.
  6. Add the pasta to the sauce, tossing to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.
  7. Divide the pasta between plates. Top with parmesan and prosciutto. Twirl the pasta up. EAT and ENJOY this Autumn pasta recipe.


  • 6 tablespoons (3/4 stick) unsalted butter, divided
  • 2 tablespoons Morocco Gold extra-virgin olive oil, divided
  • 1 small yellow onion, finely chopped (about 1 cup)
  • Kosher salt, freshly ground pepper
  • 3 garlic cloves, finely chopped
  • 1/4 cup dry white wine
  • 1 pound chanterelles, brushed clean (halved if large)
  • 1/2 cup heavy cream
  • freshly grated nutmeg
  • 1 teaspoon fresh oregano plus more for garnish
  • Fresh lemon juice
  • 1/4 pound pappardelle, cooked al dente, or 1 pound boiled new potatoes


  1. Melt 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes.
  2. Add garlic and cook for 1 minute.
  3. Stir in wine and cook until liquid is reduced by half, about 2 minutes.
  4. Add remaining 3 tablespoons butter, remaining 1 tablespoon oil, and mushrooms. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes. Add cream and nutmeg and cook until slightly thickened, about 2 minutes.
  5. Stir in 1 teaspoon oregano. Season to taste with salt, pepper, and lemon juice. Toss in a skillet with cooked pasta, or serve over smashed boiled potatoes. Garnish with more oregano.

Creamy Courgette Lasagne:
This hearty dish from is a guaranteed meat free autumnal crowd pleaser. We have swapped in extra virgin olive oil instead of sunflower oil for an extra boost of polyphenol power!

Roasted Garlic Butternut Squash Pasta:
Nothing quite says Autumn like butternut squash and this mouth-watering number from is bound to take the edge of those cooler evenings.

Fricassee Of Chanterelles With Extra Virgin Olive Oil:
This Fricassee of Chanterelles from is a stunning choice for those who find themselves with an abundance of tasty mushrooms this Fall.

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