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Pumpkin Alfredo Pasta Cauldrons

Pumpkin Alfredo Pasta Cauldrons for a Cozy Fall Feast

Enjoy the whimsical Pumpkin Alfredo Pasta Cauldrons, perfect for autumn gatherings with their delightful presentation and creamy flavor.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 cauldrons
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mini Pumpkins
  • 4 mini pumpkins Mini Pumpkins Ideal for serving as edible bowls; choose varieties like Jack Be Little for the best flavor.
  • 2 tablespoons Olive Oil Can substitute with another cooking oil if necessary.
  • to taste Salt Essential for enhancing overall flavor.
  • to taste Pepper Essential for enhancing overall flavor.
For the Pasta
  • 12 ounces Fettuccine or Spaghetti The base for the creamy sauce; substitute with gluten-free pasta if needed.
  • 2 tablespoons Butter Adds richness to the sauce; opt for plant-based butter for a vegan version.
  • 3 cloves Garlic Minced; fresh garlic gives the best results.
For the Alfredo Sauce
  • 1.5 cups Heavy Cream Consider using half-and-half or dairy-free alternatives for lighter or vegan options.
  • 1 cup Freshly Grated Parmesan Cheese Key ingredient for depth and richness; vegan cheese can be used for plant-based diets.
  • a pinch Nutmeg Optional; may omit if not to taste.
For Garnish
  • to taste Chopped Parsley Lends a fresh contrast.
  • to taste Pumpkin Seeds Adds a crunchy texture.

Equipment

  • Oven
  • large pot
  • Medium Saucepan
  • Baking Sheet
  • Colander
  • fork
  • tongs

Method
 

Prepare Mini Pumpkins
  1. Preheat your oven to 375°F (190°C). Cut the tops off the mini pumpkins and scoop out the seeds and flesh. Brush the insides with olive oil and sprinkle with salt and pepper. Place cut-side up on a baking sheet and roast for 25–30 minutes until tender yet firm.
Cook Pasta
  1. Bring a large pot of salted water to a rolling boil. Add the fettuccine or spaghetti and cook until al dente, usually around 8–10 minutes. Drain and set aside.
Make Alfredo Sauce
  1. In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add minced garlic and sauté for 1–2 minutes until fragrant. Gradually stir in 1 ½ cups of heavy cream, bring to a gentle simmer. Add 1 cup of Parmesan cheese, stirring until smooth. Season with salt, pepper, and nutmeg.
Combine Pasta and Sauce
  1. Add the drained pasta to the Alfredo sauce, tossing until thoroughly coated. Keep warm on low heat.
Assemble and Serve
  1. Remove roasted pumpkins from the oven and fill each with the creamy pasta mixture. Garnish with chopped parsley, pumpkin seeds, and extra Parmesan. Serve warm.

Nutrition

Serving: 1cauldronCalories: 450kcalCarbohydrates: 55gProtein: 12gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 2500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

This dish captures the essence of autumn and allows for adaptations to cater to gluten-free or vegan diets.

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