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Pumpkin Alfredo Pasta Cauldrons Recipe

Pumpkin Alfredo Pasta Cauldrons Recipe
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★★★★★

5.2 from 19 reviews

Delightfully festive and creamy, Pumpkin Alfredo Pasta Cauldrons blend the richness of classic Alfredo sauce with the natural sweetness and earthiness of roasted pumpkin, all served in adorable mini pumpkin shells. This comforting pasta dish is perfect for autumn gatherings or cozy dinners, combining creamy Parmesan sauce, tender pasta, and a hint of nutmeg, garnished with crunchy pumpkin seeds and fresh parsley for a burst of flavor and texture.

Ingredients

Scale

For the Pumpkin Cauldrons

  • 6 to 8 mini pumpkins
  • Olive oil, for brushing
  • Salt and freshly ground black pepper, to taste

For the Pasta and Sauce

  • 12 ounces fettuccine or spaghetti pasta
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 ½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of freshly grated nutmeg

For Garnish

  • Chopped fresh parsley
  • Pumpkin seeds (pepitas)
  • Extra grated Parmesan cheese

Instructions

  1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for roasting the pumpkins.
  2. Prepare Mini Pumpkins: Carefully slice off the tops of each mini pumpkin and scoop out all seeds and flesh to create hollow cauldrons.
  3. Season and Roast: Brush the inside of each pumpkin with olive oil and season generously with salt and pepper. Place them cut-side up on a baking sheet and roast for 25–30 minutes until they are tender but still hold their shape.
  4. Cook Pasta: While pumpkins roast, bring a large pot of salted water to a boil. Cook the fettuccine or spaghetti until al dente according to the package instructions. Drain and set aside.
  5. Make Alfredo Sauce: In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1-2 minutes. Pour in the heavy cream and bring to a gentle simmer.
  6. Add Cheese and Season: Stir in the freshly grated Parmesan cheese until the sauce thickens smoothly. Season with salt, pepper, and a pinch of nutmeg if desired to enhance warmth and depth in flavor. Continue simmering until the sauce coats the back of a spoon.
  7. Toss Pasta in Sauce: Add the cooked pasta to the Alfredo sauce and toss thoroughly to ensure each strand is evenly coated with the creamy sauce.
  8. Fill the Pumpkin Cauldrons: Spoon or twirl the Alfredo pasta mixture into each roasted mini pumpkin, creating lovely pasta nests inside the pumpkin shells.
  9. Add Garnishes: Sprinkle chopped fresh parsley, pumpkin seeds, and an extra handful of grated Parmesan on top of each filled pumpkin for freshness, crunch, and additional cheesy flavor.
  10. Serve Warm: Present the Pumpkin Alfredo Pasta Cauldrons immediately while warm, inviting guests to scoop the creamy pasta out of the edible pumpkin bowls.

Notes

  • The mini pumpkins used for cauldrons should be firm and small enough to serve individual portions.
  • If Parmesan cheese is unavailable, Pecorino Romano can be used for a sharper taste.
  • Add a pinch of nutmeg cautiously, as it enhances but can overpower the creamy sauce.
  • For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
  • Roasted pumpkin flesh scooped from the seeds can be pureed and added to the sauce for extra flavor and creaminess.
  • Ensure pasta is drained well to avoid diluting the Alfredo sauce.
  • Pumpkin seeds can be toasted beforehand for extra crunch and flavor.

Nutrition

Keywords: Pumpkin Alfredo, Pasta Cauldrons, Fall Recipes, Creamy Pasta, Pumpkin Recipes, Holiday Dinner, Vegetarian Pasta

Find it online: https://thehungrymason.com/pumpkin-alfredo-pasta-cauldrons-recipe/