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
- Preheat your oven to 375°F (190°C).
- Slice off the tops of the mini pumpkins and scoop out the seeds and flesh.
- 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.
- Bring a large pot of salted water to a boil. Cook the fettuccine or spaghetti until al dente, then drain and set aside.
- 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, 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.
- Toss the cooked pasta with the Alfredo sauce until thoroughly coated.
- Spoon the pasta into the roasted pumpkins, creating nests for a festive look.
- 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