Description
Enjoy a cozy and magical fall dinner with these Pumpkin Alfredo Pasta Cauldrons. Mini pumpkins serve as charming edible bowls filled with creamy, garlicky Alfredo pasta, topped with fresh Parmesan, crunchy pumpkin seeds, and parsley for a festive touch.
Ingredients
Scale
For the Pumpkin Cauldrons
- 6 to 8 mini pumpkins
- Olive oil (for brushing)
- Salt and pepper (to taste)
For the Pasta
- 12 ounces fettuccine or spaghetti
For the Alfredo Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper (to taste)
- Optional: pinch of nutmeg
For Garnish
- Chopped parsley
- Pumpkin seeds (pepitas)
- Extra grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the mini pumpkins.
- Prepare Pumpkins: Slice off the tops of the mini pumpkins and carefully scoop out the seeds and flesh, creating a hollowed-out space for the pasta filling.
- Season Pumpkins: Brush the insides of the pumpkin shells with olive oil and season generously with salt and pepper to enhance flavor during roasting.
- Roast Pumpkins: Place the pumpkins cut-side up on a baking sheet and roast in the oven for 25 to 30 minutes, until tender but still firm enough to hold their shape.
- Cook Pasta: While pumpkins roast, cook the fettuccine or spaghetti in salted boiling water until al dente. Drain the pasta and set it aside.
- Make Alfredo Sauce: In a saucepan, melt the butter over medium heat and sauté the minced garlic until fragrant, about 1 to 2 minutes.
- Add Cream and Cheese: Pour in the heavy cream and bring it to a gentle simmer, then stir in the freshly grated Parmesan cheese. Season with salt, pepper, and a pinch of nutmeg if desired. Cook until the sauce thickens slightly.
- Toss Pasta with Sauce: Add the cooked pasta to the Alfredo sauce and toss until every strand is thoroughly coated and creamy.
- Fill Pumpkins: Carefully fill each roasted pumpkin with the Alfredo pasta, twirling it into nest shapes inside the hollowed shells.
- Add Garnishes: Top each pumpkin cauldron with chopped parsley, crunchy pumpkin seeds, and extra grated Parmesan for added texture and flavor.
- Serve Warm: Present the pumpkin pasta cauldrons immediately while warm for a visually stunning and comforting fall meal.
Notes
- Mini pumpkins should be firm and fresh for the best roasting results.
- You can substitute heavy cream with half-and-half for a lighter sauce, but the consistency will be less thick.
- If nutmeg is not available, a pinch of ground white pepper can add subtle warmth.
- To save time, pasta and sauce can be prepared ahead of time and assembled just before serving.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Vegetarian option: This recipe is already suitable for vegetarians but not vegan due to dairy ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Roasting, Boiling, Sautéing
- Cuisine: American, Fall Seasonal
Nutrition
- Serving Size: 1 pumpkin cauldron (approximately 1 cup pasta)
- Calories: 510 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 70 mg
Keywords: pumpkin pasta, Alfredo sauce, fall dinner, roasted pumpkin, creamy pasta, autumn recipe, vegetarian pasta
