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Pumpkin Alfredo Pasta Cauldrons

Pumpkin Alfredo Pasta Cauldrons – Cozy Fall Comfort Food

Delight in the comforting Pumpkin Alfredo Pasta Cauldrons, combining tender pasta with creamy sauce served in roasted mini pumpkins.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 cauldrons
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Fettuccine or spaghetti Use whole-grain or gluten-free options for a dietary twist.
  • 2 tablespoons Butter Adds richness and depth to the Alfredo sauce.
  • 3 cloves Garlic Minced; enhances the overall flavor profile.
  • 1.5 cups Heavy cream Creates a luscious, creamy texture.
  • 1 cup Parmesan cheese Freshly grated; opt for vegetarian Parmesan if desired.
  • Nutmeg Optional; adds warmth and a hint of sweetness.
  • Salt Essential for seasoning.
  • Pepper Essential for seasoning.
For the Pumpkins
  • Mini pumpkins Use varieties like Jack Be Little or sweet dumpling.
  • Olive oil Drizzle for flavor and roasting help.
For Garnishing
  • Chopped parsley Freshens up the dish with color.
  • Pumpkin seeds Adds crunch and nutty taste.
  • Extra grated Parmesan Optional topping for extra cheesy goodness.

Equipment

  • Oven
  • Saucepan
  • Baking sheet
  • Colander
  • Large pot
  • Spoon
  • Tongs
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the mini pumpkins and scoop out their seeds and flesh. Brush the insides with olive oil and season with salt and pepper.
  3. Place the mini pumpkins cut-side up on a baking sheet and roast for 25-30 minutes until tender.
  4. Bring a large pot of salted water to a boil, then cook the fettuccine or spaghetti until al dente, about 8-10 minutes. Drain and set aside.
  5. In a saucepan, melt the butter. Sauté the minced garlic until fragrant, then add the heavy cream and whisk in the grated Parmesan. Season with salt, pepper, and nutmeg. Allow to thicken.
  6. Add the cooked pasta to the Alfredo sauce, toss until well coated.
  7. Fill each roasted pumpkin with the pasta mixture, shaping it into nests.
  8. Garnish with chopped parsley, pumpkin seeds, and extra Parmesan before serving warm.

Nutrition

Serving: 1cauldronCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 6mgCalcium: 200mgIron: 1.5mg

Notes

These Pumpkin Alfredo Pasta Cauldrons are a feast for both the eyes and the taste buds, perfect for fall celebrations.

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