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Pumpkin Alfredo Pasta Cauldrons

Pumpkin Alfredo Pasta Cauldrons for a Cozy Autumn Feast

Enjoy creamy Pumpkin Alfredo Pasta Cauldrons, a delightful dish served in mini pumpkins, perfect for cozy gatherings this fall.
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Prep Time 15 minutes
Cook Time 30 minutes
Roasting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 cauldrons
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mini Pumpkins
  • 4 mini Mini Pumpkins Jack Be Little or sweet dumpling varieties are best.
  • 1 tablespoon Olive Oil For brushing the pumpkins.
  • to taste Salt
  • to taste Pepper
For the Pasta
  • 12 ounces Fettuccine or Spaghetti Can substitute with gluten-free pasta.
  • 2 tablespoons Butter For the Alfredo sauce.
For the Alfredo Sauce
  • 3 cloves Garlic Minced.
  • 1.5 cups Heavy Cream Can substitute with half-and-half or plant-based cream.
  • 1 cup Freshly Grated Parmesan Cheese Opt for vegetarian Parmesan for meat-free.
  • 1 pinch Nutmeg Optional.
For Serving
  • 1/4 cup Chopped Parsley For garnish.
  • 1/4 cup Pumpkin Seeds Also known as Pepitas.
  • to taste Extra Grated Parmesan For topping.

Equipment

  • Oven
  • Baking Sheet
  • large pot
  • Medium saucepan
  • Colander

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Slice off the tops of the mini pumpkins and scoop out seeds. Brush with olive oil and season with salt and pepper. Roast for 25-30 minutes until tender.
  3. Boil salted water in a large pot and cook the fettuccine or spaghetti according to package instructions until al dente, about 8-10 minutes.
  4. In a medium saucepan, melt the butter over medium heat and add minced garlic. Sauté until fragrant, then add heavy cream and Parmesan cheese, seasoning to taste. Let it simmer until thickened, about 5-7 minutes.
  5. Toss the cooked pasta with the Alfredo sauce until well coated.
  6. Fill each roasted pumpkin with the creamy pasta mixture, arranging it into nests.
  7. Garnish filled pumpkins with chopped parsley and pumpkin seeds. Add more Parmesan on top if desired.
  8. Serve warm on your favorite platter and enjoy the comforting flavors of fall.

Nutrition

Serving: 1cauldronCalories: 450kcalCarbohydrates: 45gProtein: 12gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 5mgCalcium: 250mgIron: 1.5mg

Notes

This recipe can be adapted for gluten-free and vegetarian diets. Monitor roasting time to avoid mushy pumpkins. Prepare ahead by roasting pumpkins and making Alfredo sauce a day before serving.

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