Pumpkin Alfredo Pasta Cauldrons

Creamy Pumpkin Alfredo Pasta served in cauldrons for a festive autumn meal
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Pumpkin Alfredo Pasta Cauldrons – A Cozy & Magical Fall Dinner

Introduction

As the days grow shorter and the leaves begin to fall, there’s nothing quite like enjoying a cozy meal at home. Pumpkin Alfredo Pasta Cauldrons are the perfect blend of autumn flavors, served in charming mini pumpkins. This recipe not only warms your soul but also delights your guests with its festive presentation. It’s a comforting dish that embodies the spirit of fall, making it a must-try this season!

Why You’ll Love This Recipe

  • Quick & Easy: Prepare this in about an hour!
  • Simple Ingredients: Uses common pantry staples.
  • Perfect for Fall Gatherings: Impress friends and family with a unique presentation.
  • Crowd-Pleaser: Rich, creamy, and utterly delicious.

This dish stands out with its warm pumpkin flavors and a deliciously creamy Alfredo sauce, making dinner cozy and satisfying. Your guests will be talking about this meal long after it’s gone!

Ingredients Needed

For the pumpkins:

  • 6 to 8 mini pumpkins
  • Olive oil
  • Salt and pepper

For the pasta:

  • 12 ounces fettuccine or spaghetti
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced

For the sauce:

  • 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 for topping

How to Make Pumpkin Alfredo Pasta Cauldrons

  1. Preheat your oven: Set it to 375°F (190°C).
  2. Prepare the pumpkins: Slice off the tops of the mini pumpkins and scoop out the seeds and flesh. This creates a charming cauldron for your pasta!
  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 tray and roast for 25–30 minutes until tender but still firm.
  4. Cook the pasta: While the pumpkins roast, bring a large pot of salted water to a boil. Cook the fettuccine or spaghetti until al dente, then drain and set aside.
  5. Make the Alfredo sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Gradually pour in the heavy cream while stirring continuously. Add the grated Parmesan cheese, salt, pepper, and nutmeg if desired. Simmer until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
  6. Combine the pasta and sauce: Toss the cooked pasta with the Alfredo sauce until thoroughly coated.
  7. Fill the pumpkins: Spoon the pasta into the roasted pumpkins, twirling them into nests for a festive look.
  8. Garnish and serve: Top with chopped parsley, pumpkin seeds, and a sprinkle of extra Parmesan. Serve warm and enjoy the cozy vibes!

Serving and Storage Tips

Serve the Pumpkin Alfredo Pasta Cauldrons warm, right out of the oven. They make for a great centerpiece for your dinner table. As for storage, any leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat in a pan on low heat, adding a splash of cream to loosen the sauce if needed.

Helpful Notes

  • Texture Matters: Make sure not to overcook the pumpkins; they should hold their shape while being tender enough to scoop.
  • Experiment: Feel free to add other seasonal veggies like spinach or mushrooms for extra flavor and nutrition.
  • Unexpected Twists: Consider using different types of cheese, such as Gruyère, for a different flavor profile.

Conclusion

Pumpkin Alfredo Pasta Cauldrons are a delightful and unique dish that captures the essence of fall. With their warm and comforting flavors, these pumpkins filled with creamy pasta are sure to impress at your next gathering. If you try this recipe, please leave a comment and a star rating! We would love to know how it turned out for you. What variations did you try? Let us know below! Feel free to share your cozy creations on social media too!

Frequently Asked Questions (FAQ)

Can I use other types of pasta?

Yes, you can substitute fettuccine or spaghetti with any pasta shape you prefer. Just ensure it cooks al dente.

Are these pumpkins edible?

Yes, mini pumpkins are edible! However, they are often used more for decoration, so make sure to choose ones that are suitable for cooking.

Can I make this recipe ahead of time?

Yes, you can prepare the Alfredo sauce and cook the pasta ahead of time. Store them separately in the fridge and combine them when you’re ready to serve. Just roast the pumpkins fresh for the best texture.

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Pumpkin Alfredo Pasta Cauldrons

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  • Author: chef-ava
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
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Description

A cozy fall dinner featuring pasta served in roasted mini pumpkins with a creamy Alfredo sauce.

Ingredients

Scale
  • 6 to 8 mini pumpkins
  • Olive oil
  • Salt and pepper
  • 12 ounces fettuccine or spaghetti
  • 2 tablespoons unsalted 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
  • Chopped parsley for garnish
  • Pumpkin seeds (pepitas) for garnish
  • Extra grated Parmesan for topping

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice off the tops of the mini pumpkins and scoop out the seeds and flesh.
  3. Brush the inside of each pumpkin with olive oil and season with salt and pepper. Place them cut-side up on a baking tray and roast for 25-30 minutes until tender but still firm.
  4. Bring a large pot of salted water to a boil. Cook the fettuccine or spaghetti until al dente, then drain and set aside.
  5. In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
  6. Gradually pour in the heavy cream, stirring continuously. Add the grated Parmesan cheese, salt, pepper, and nutmeg if desired. Simmer until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
  7. Toss the cooked pasta with the Alfredo sauce until thoroughly coated.
  8. Spoon the pasta into the roasted pumpkins, creating nests for a festive look.
  9. Top with chopped parsley, pumpkin seeds, and a sprinkle of extra Parmesan. Serve warm and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan on low heat, adding a splash of cream to loosen the sauce if needed.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 60mg

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