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Pumpkin Alfredo Pasta Cauldrons

Cozy Pumpkin Alfredo Pasta Cauldrons for Fall Gatherings

Pumpkin Alfredo Pasta Cauldrons combine creamy pasta with roasted pumpkins for a delightful fall dish. Perfect for gatherings, this seasonal recipe is both comforting and visually stunning.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 cauldrons
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin Bowls
  • 4 mini pumpkins Varieties like Jack Be Little work best.
  • 2 tablespoons olive oil For brushing the inside of the pumpkins.
  • 1 teaspoon salt
  • 1 teaspoon pepper
For the Pasta
  • 8 ounces fettuccine or spaghetti Use your favorite type.
  • 2 tablespoons butter For sautéing the garlic.
  • 3 cloves garlic Minced.
For the Alfredo Sauce
  • 1.5 cups heavy cream Can substitute with half-and-half.
  • 1 cup Parmesan cheese Freshly grated.
  • 1 pinch nutmeg Optional.
For Topping
  • ¼ cup chopped parsley For garnish.
  • ¼ cup pumpkin seeds Also known as pepitas.
  • ½ cup extra parmesan Optional garnish.

Equipment

  • Oven
  • Baking Sheet
  • Cooking pot
  • Saucepan
  • Sharp knife
  • Spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Carefully slice the tops off the mini pumpkins and scoop out the seeds. Brush the insides with olive oil, then season with salt and pepper.
  3. Place the pumpkin halves cut-side up on a baking sheet and roast for 25–30 minutes until tender.
  4. In a large pot of salted boiling water, cook the fettuccine or spaghetti until al dente, about 8–10 minutes. Drain and set aside.
  5. Melt butter in a medium saucepan over medium heat, then add minced garlic and sauté until fragrant, about 1–2 minutes.
  6. Add heavy cream to the saucepan, then mix in grated Parmesan cheese, seasoning with salt, pepper, and nutmeg. Simmer for about 3–5 minutes.
  7. Combine the cooked pasta with the Alfredo sauce until coated.
  8. Fill each roasted pumpkin with the coated pasta, twirling noodles for presentation.
  9. Garnish with chopped parsley and pumpkin seeds, and optionally add extra Parmesan on top.
  10. Serve warm and enjoy.

Nutrition

Serving: 1cauldronCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 2500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Select mini pumpkins designed for eating, such as Jack Be Little. Cook pasta al dente and save time by preparing the pumpkins and Alfredo sauce a day ahead. Opt for gluten-free pasta if needed.

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