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Pumpkin Alfredo Pasta Cauldrons

Pumpkin Alfredo Pasta Cauldrons for a Cozy Fall Feast

Experience the flavors of fall with Pumpkin Alfredo Pasta Cauldrons, a delightful mix of creamy Alfredo sauce and fettuccine served in mini pumpkins.
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Prep Time 15 minutes
Cook Time 45 minutes
Roasting Time 30 minutes
Total Time 1 hour
Servings: 4 cauldrons
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauldrons
  • 4 mini pumpkins choose varieties like Jack Be Little
  • 2 tablespoons olive oil for roasting
  • to taste salt
  • to taste pepper
For the Pasta
  • 12 ounces fettuccine or spaghetti substitute with whole-grain or gluten-free pasta
  • 2 tablespoons butter or plant-based butter for dairy-free
For the Alfredo Sauce
  • 3 cloves garlic minced
  • 1.5 cups heavy cream or half-and-half for lighter version
  • 1 cup Parmesan cheese grated; substitute with vegetarian or non-dairy alternatives
  • 1 pinch nutmeg optional
For the Garnish
  • to taste chopped parsley or basil/chives for variety
  • to taste pumpkin seeds or crushed nuts as alternative

Equipment

  • oven
  • Pot
  • Saucepan
  • baking sheet
  • colander
  • Spoon
  • tongs

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Slice the tops off the mini pumpkins and scoop out the insides. Brush the insides with olive oil, then season with salt and pepper. Arrange cut-side up on a baking sheet and roast for 25-30 minutes until tender.
  2. While the pumpkins are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Reserve a half-cup of the pasta water and drain the rest.
  3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Gradually pour in the heavy cream and mix in the Parmesan cheese. Season with salt, pepper, and nutmeg, simmering for 5-7 minutes until thickened.
  4. Add the cooked pasta to the saucepan, tossing gently in the sauce. Use reserved pasta water as needed for desired texture.
  5. Fill the roasted mini pumpkins with the pasta mixture. Garnish with chopped parsley and pumpkin seeds before serving.
  6. Serve warm and enjoy your Pumpkin Alfredo Pasta Cauldrons!

Nutrition

Serving: 1cauldronCalories: 450kcalCarbohydrates: 45gProtein: 12gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. For freezing, separate pasta and pumpkins. Thaw and reheat before serving. Roasted pumpkins should be eaten within a week.

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