Description
This Pumpkin Alfredo Pasta Cauldrons recipe is a festive and comforting fall dish featuring tender mini pumpkins filled with creamy pumpkin Alfredo pasta. The dish combines the rich flavors of roasted pumpkin, a luscious Parmesan cream sauce, and tender fettuccine, garnished with toasted pumpkin seeds and fresh parsley for a delightful presentation perfect for holiday dinners or cozy gatherings.
Ingredients
Scale
For the Pumpkin Cauldrons
- 6 to 8 mini pumpkins
- Olive oil, for brushing
- Salt and pepper, to taste
For the Pumpkin Alfredo Pasta
- 12 ounces fettuccine or spaghetti
- 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
Instructions
- Prepare the Pumpkins: Preheat your oven to 375°F (190°C). Carefully cut the tops off of the mini pumpkins and scoop out all seeds and pulp, leaving the shell intact. Brush the inside and outside of each pumpkin with olive oil and season with salt and pepper.
- Roast the Pumpkin Shells: Place the prepared pumpkins on a baking sheet and roast them in the oven for about 25-30 minutes until they are tender but still hold their shape. Remove from the oven and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine or spaghetti according to package instructions until al dente. Drain and set aside.
- Make the Pumpkin Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the freshly grated Parmesan cheese until melted and smooth. Season the sauce with salt, pepper, and a pinch of nutmeg if using.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the Alfredo sauce, tossing gently to coat all noodles evenly with the creamy sauce. Heat through for another 1-2 minutes. Adjust seasoning to taste.
- Fill the Pumpkin Cauldrons: Spoon the creamy pumpkin Alfredo pasta mixture into each roasted mini pumpkin shell, filling them generously.
- Garnish and Serve: Top each filled pumpkin with chopped parsley, toasted pumpkin seeds (pepitas), and extra grated Parmesan cheese. Serve warm as a stunning and delicious centerpiece dish.
Notes
- You can roast the pumpkin seeds separately with a bit of salt and olive oil for a crunchy garnish.
- If mini pumpkins are not available, larger pumpkins can be used but will require longer roasting time.
- To lighten the sauce, substitute half-and-half for heavy cream, keeping in mind that the sauce will be less rich.
- Nutmeg is optional but enhances the fall flavors when added to the sauce.
- Make sure to reserve a bit of pasta cooking water to thin the sauce if it becomes too thick.
Keywords: Pumpkin Alfredo, Pumpkin Pasta, Mini Pumpkin Cauldrons, Fall Pasta Recipe, Creamy Pumpkin Sauce