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Pumpkin Alfredo Pasta Cauldrons

Pumpkin Alfredo Pasta Cauldrons: Cozy Fall Comfort Food

Pumpkin Alfredo Pasta Cauldrons is a unique and comforting dish perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 cauldrons
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Fettuccine or Spaghetti gluten-free options are available
  • 2 tablespoons Butter adds richness to the sauce
  • 3 cloves Garlic minced
  • 1.5 cups Heavy Cream consider half-and-half for a lighter alternative
  • 1 cup Parmesan Cheese freshly grated; use vegetarian for meat-free option
  • 1 pinch Nutmeg optional
For the Pumpkins
  • Mini Pumpkins alternatives include Jack Be Little or sweet dumpling pumpkins
  • Olive Oil for brushing before roasting
  • Salt and Pepper to season
For the Toppings
  • Chopped Parsley for garnish
  • Pumpkin Seeds pepitas for garnish
  • Extra Grated Parmesan for topping

Equipment

  • Baking Sheet
  • Saucepan
  • colander
  • Parchment paper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) to roast the mini pumpkins.
  2. Slice off the tops of the mini pumpkins and scoop out the seeds. Brush with olive oil and season with salt and pepper. Roast for 25-30 minutes until tender.
  3. Bring a large pot of salted water to a boil. Cook the fettuccine or spaghetti until al dente, usually around 8-10 minutes. Drain and set aside.
  4. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add minced garlic and sauté until fragrant, about 2 minutes.
  5. Pour in 1½ cups of heavy cream and stir. Gradually mix in 1 cup of freshly grated Parmesan cheese. Season with salt, pepper, and nutmeg, and simmer for about 5 minutes.
  6. Add the drained pasta into the creamy Alfredo sauce, tossing gently to coat. Add reserved pasta water if the sauce is too thick.
  7. Carefully fill each roasted pumpkin with the pasta Alfredo, creating charming nests.
  8. Sprinkle with chopped parsley, pumpkin seeds, and extra grated Parmesan before serving.

Nutrition

Serving: 1cauldronCalories: 650kcalCarbohydrates: 80gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Ensure you use edible pumpkin varieties like Jack Be Little for cooking. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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