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Pumpkin Alfredo Pasta Cauldrons

Pumpkin Alfredo Pasta Cauldrons for a Cozy Fall Feast

Delight in these Pumpkin Alfredo Pasta Cauldrons, a whimsical fall dish featuring creamy Alfredo sauce and fettuccine served in roasted mini pumpkins.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 cauldrons
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mini Pumpkins
  • 4 pieces Mini Pumpkins Choose Jack Be Little or sweet dumpling pumpkins.
  • 1 tablespoon Olive Oil For brushing the pumpkins.
  • to taste Salt
  • to taste Pepper
For the Pasta
  • 12 ounces Fettuccine or Spaghetti The heart of your dish.
For the Alfredo Sauce
  • 2 tablespoons Butter Adds richness.
  • 3 cloves Garlic Minced.
  • 1.5 cups Heavy Cream For a lighter version, substitute with half-and-half.
  • 1 cup Freshly Grated Parmesan Cheese Adds sharp, cheesy flavor.
  • 1 pinch Nutmeg Optional for added warmth.
For Garnishing
  • 1/4 cup Chopped Parsley For freshness.
  • 1/4 cup Pumpkin Seeds For crunch.
  • to taste Extra Grated Parmesan

Equipment

  • Baking sheet
  • Parchment paper
  • large pot
  • Medium saucepan
  • colander
  • Large mixing bowl
  • tongs

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
  2. Slice off the tops of the mini pumpkins and scoop out the seeds. Brush with olive oil and season with salt and pepper.
  3. Place the pumpkins cut-side up on the baking sheet and roast for 25-30 minutes until tender.
  4. While pumpkins roast, bring salted water to a boil, add pasta, and cook until al dente (8-10 minutes). Save a cup of pasta water.
  5. In a medium saucepan, melt butter over medium heat, sauté garlic, then stir in heavy cream and simmer for 3-4 minutes.
  6. Gradually whisk in Parmesan cheese until melted and creamy. Season with salt, pepper, and nutmeg.
  7. In a large bowl, combine drained pasta with Alfredo sauce, tossing to coat evenly. Adjust consistency with reserved pasta water if needed.
  8. Fill each roasted pumpkin with the creamy pasta mixture, showcasing a beautiful presentation.
  9. Garnish with chopped parsley, pumpkin seeds, and extra Parmesan. Serve warm.

Nutrition

Serving: 1cauldronCalories: 550kcalCarbohydrates: 60gProtein: 15gFat: 30gSaturated Fat: 15gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 1100IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

This dish can be easily modified for gluten-free or vegan diets while still maintaining its rich flavors.

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