Featuring fall superstars like soups, stews and pasta dishes is a winning menu strategy. The challenge, as always, is giving guests what they yearn for this time of year while still providing a signature experience. We’re highlighting recipe standouts that promise the comfort and warmth of fall while delivering trending flavor combinations. In celebration of National Pasta Month in October, Barilla for Professionals spotlights these creative chefs, who deliver the best of fall in each of their recipes.

Moroccan Spiced Lamb, Lentil, Ditalini and Harissa Soup

Jeffrey Quasha, Senior Director of Culinary Innovation, Morrison Healthcare, captures the essence of fall in this soup with warm spices, a touch of heat and hearty ingredients. “This is similar to the classic Moroccan harira soup, but our version blends ground lamb with harissa, lemongrass, ginger and garam masala layered with fresh citrus, braised lentils, then finished with baby spinach, a fudgy egg and Barilla Ditalini,” says Quasha. “I love the flavor and depth of a Moroccan-style harira soup, but also wanted to add global flavor by adding the bright flavors of citrus, lemongrass and ginger. This combination gives you a hearty winter soup full of flavor that will not only keep diners warm and toasty but also adds the healing power of good food.” He chooses Barilla Ditalini for this dish to turn the soup into a complete meal—the smaller size pasta adapts well in the dish, he says.

Farfalle With Roasted Butternut Squash, Amaretto Cookies, Taleggio Cheese and Black Winter Truffle

This pasta dish, from Stefano Terzi, Executive Chef of VV Bar + Kitchen in New York, highlights the best of the season while honoring a regional classic from the Lombardia region in Italy, where he’s from. Terzi sources Barilla Farfalle as the foundation of the dish, then features roasted butternut squash, Taleggio, shaved black winter truffle, thyme, heavy cream and bottarga, finishing the dish with crumbled Amaretto cookies and a flourish of shaved truffle. The fall-favorite butternut squash and rich, creamy cheese anchor the dish in the season. He strategically incorporates traditional ingredients like black truffle, bottarga and crumbled cookie to lend high impact and menu differentiation.

Pasta E Fagioli With Alabama Collards

Leonardo Maurelli III crystalizes the modern global mash-up in his version of pasta e fagioli, weaving in a personal narrative that’s served by his Latino-Italian background and Alabaman home. “In Alabama, the seasons provide a bounty of quality ingredients. I wanted to take this traditional Italian dish and marry it with the flavors of the South,” says Maurelli, who serves as Director of Culinary Operations for The Hotel at Auburn University and Dixon Conference Center in Auburn, Ala. Smoked ham hocks and collards introduce a distinctive richness—and firm sense of place— giving this classic a signature spin.

Fall is a season rich with inspiration. Highlighting its bounty—particularly when paired with Barilla pasta—gives guests the comfort and familiarity they look for.

Find fall inspiration for your menu. Visit www.barillaforprofessionals.com to learn more.