Pumpkin Alfredo Pasta Cauldrons

Enjoy the cozy flavors of fall with these Pumpkin Alfredo Pasta Cauldrons that combine creamy Alfredo sauce with roasted mini pumpkins, making for an adorable and delicious meal.

Print Pin

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: Comfort Food, fall recipes, Festive Dishes, Pasta Cauldrons, Pumpkin Alfredo

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 450kcal

Ingredients

Pumpkins

6 to 8 pieces mini pumpkins Choose firm mini pumpkins with a smooth surface.

Pasta and Sauce

12 ounces fettuccine or spaghetti You can customize with different types of pasta.
2 tablespoons butter For sautéing garlic.
3 cloves garlic, minced Provide flavor to the sauce.
1.5 cups heavy cream Can be substituted with milk for a lighter sauce.
1 cup freshly grated Parmesan cheese Plus extra for topping.
to taste salt and pepper To season the sauce and pumpkin.
a pinch nutmeg Optional, for added flavor.

Garnish

to taste chopped parsley For topping the finished dish.
to taste pumpkin seeds (pepitas) For an extra crunch.

Instructions

Preparation

Preheat your oven to 375°F (190°C).
Carefully slice off the tops of the mini pumpkins and scoop out the seeds and flesh inside.
Brush the inside of each pumpkin with olive oil and season with salt and pepper.

Roasting and Cooking

Place the pumpkins cut-side up on a baking sheet and roast them in the oven for 25 to 30 minutes until tender but firm.
While the pumpkins roast, bring a large pot of salted water to a boil, add the pasta, and cook until al dente, then drain and set aside.
In a saucepan, melt the butter over medium heat, then add the minced garlic and sauté until fragrant (about 1 minute).
Slowly pour in the heavy cream and stir, then add the grated Parmesan cheese and season with salt, pepper, and nutmeg. Let simmer until it thickens slightly.
Toss the cooked pasta in the Alfredo sauce until well coated.

Assembly

Fill each roasted pumpkin with the pasta, twirling it into little nests.
Sprinkle chopped parsley, pumpkin seeds, and extra grated Parmesan on top.

Serving

Serve warm and enjoy, optionally with more Parmesan, pumpkin seeds, and parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave before serving. Avoid freezing the pumpkins; only freeze the pasta and sauce mixture.

Nutrition