Description
This Pumpkin Alfredo Pasta Cauldrons recipe brings together the creamy richness of Alfredo sauce with the sweet, earthy flavors of roasted mini pumpkins. Perfectly cooked pasta is tossed in a luscious pumpkin-infused cream sauce, served directly inside hollowed-out mini pumpkins for a festive and visually stunning presentation. Garnished with crunchy pumpkin seeds, fresh parsley, and extra Parmesan cheese, this autumn-inspired dish is both comforting and elegant.
Ingredients
Scale
For the Pumpkin Cauldrons
- 6 to 8 mini pumpkins
- Olive oil, for brushing
- Salt and pepper, to taste
For the 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 cheese
Instructions
- Prepare the Pumpkin Cauldrons: Preheat the oven to 375°F (190°C). Carefully cut the tops off each mini pumpkin and scoop out the seeds and pulp, leaving a hollow shell. Brush the inside and outside with olive oil, and season with salt and pepper. Place the pumpkins and their tops on a baking sheet and roast in the oven for 20-25 minutes, or until tender but still holding shape.
- Cook the Pasta: While the pumpkins roast, bring a large pot of salted water to a boil. Add the fettuccine or spaghetti and cook according to package instructions until al dente. Drain and set aside.
- Make the Pumpkin Alfredo Sauce: In a large skillet or pan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Pour in the heavy cream, stir to combine, and bring it to a gentle simmer. Add the freshly grated Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens slightly. Season with salt, pepper, and a pinch of nutmeg if using.
- Toss Pasta with Sauce: Add the cooked pasta directly to the skillet with the sauce. Toss gently to coat the pasta evenly in the creamy pumpkin Alfredo sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Assemble and Serve: Spoon the creamy pumpkin Alfredo pasta mixture into each roasted mini pumpkin. Garnish the top with pumpkin seeds, chopped parsley, and extra grated Parmesan cheese. Replace the pumpkin tops for a decorative touch, and serve warm.
Notes
- Mini pumpkins are typically sugar pumpkins; avoid larger carving pumpkins as they have a different flavor and texture.
- For a lighter version, substitute heavy cream with half-and-half or a dairy alternative, but this may affect creaminess.
- Freshly grated Parmesan works best in the sauce for melting and flavor.
- You can toast the pumpkin seeds beforehand for extra crunch and flavor.
- If nutmeg is unavailable, a pinch of ground cinnamon can add pleasant warmth.
- Prepare the sauce and pasta just before the pumpkins finish roasting to serve immediately.
Keywords: Pumpkin Alfredo, Pumpkin Pasta, Mini Pumpkin Cauldrons, Fall Recipes, Creamy Pasta, Roasted Pumpkin