Description
Discover the cozy flavors of autumn with these Pumpkin Alfredo Pasta Cauldrons. Tender mini pumpkins roasted to perfection are filled with creamy Parmesan Alfredo sauce-coated pasta, garnished with fresh parsley and crunchy pumpkin seeds for a festive and comforting meal perfect for fall gatherings.
Ingredients
Scale
For the Pumpkin Cauldrons
- 6 to 8 mini pumpkins
- Olive oil, for brushing
- Salt, to taste
- Black pepper, to taste
- Pumpkin seeds (pepitas), for garnish
- Chopped parsley, for garnish
For the Alfredo Sauce and Pasta
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Extra grated Parmesan cheese, for topping
- Optional: pinch of ground nutmeg
- 12 ounces fettuccine or spaghetti
Instructions
- Prepare Pumpkins: Preheat your oven to 375°F (190°C). Slice the tops off each mini pumpkin and scoop out the seeds and fibers until the cavity is clean.
- Roast Pumpkins: Brush the inside of each pumpkin with olive oil and season with salt and black pepper. Place the pumpkins cut-side up on a baking sheet and roast for 25 to 30 minutes until the flesh is tender but the pumpkins are still holding their shape.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or spaghetti and cook until al dente according to package instructions. Drain the pasta and set aside.
- Make Alfredo Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until smooth and creamy. Season with salt, black pepper, and a pinch of ground nutmeg if using. Continue to simmer the sauce until it thickens slightly, about 3-5 minutes.
- Toss Pasta with Sauce: Add the drained pasta to the Alfredo sauce and toss thoroughly to coat each strand in the creamy sauce.
- Assemble and Serve: Spoon the sauced pasta into each roasted pumpkin, forming appealing pasta nests. Garnish with chopped parsley, pumpkin seeds, and extra grated Parmesan cheese. Serve immediately while warm and enjoy the blend of roasted pumpkin and creamy pasta.
Notes
- Use mini pumpkins large enough to hold a good serving of pasta but small enough for individual portions.
- Roasting the pumpkins slightly softens them while keeping their structure intact, creating a natural bowl.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it won’t be as rich.
- Freshly grated Parmesan cheese melts better and enhances the flavor compared to pre-grated varieties.
- For added texture and flavor, consider toasting the pumpkin seeds before garnishing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
