Cozy Pumpkin Alfredo Pasta Cauldrons for a Magical Fall Feast

Delight in Pumpkin Alfredo Pasta Cauldrons, a whimsical twist on classic comfort food perfect for fall gatherings, combining creamy Alfredo sauce, fettuccine, and roasted pumpkin.

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Prep Time 25

Cook Time 30

Total Time 55

Servings: 4 cauldrons

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauldrons

4 mini pumpkins Mini Pumpkins Look for Jack Be Little or sweet dumpling for best results.
2 tablespoons Olive Oil Essential for roasting the pumpkins.
to taste Salt
to taste Pepper

For the Pasta

12 oz Fettuccine Can substitute with gluten-free or whole-grain options.
2 tablespoons Butter Adds richness to the sauce.
3 cloves Garlic Minced for flavor.

For the Alfredo Sauce

1.5 cups Heavy Cream Use half-and-half or dairy-free alternatives as needed.
1 cup Parmesan Cheese Freshly grated, opt for vegetarian or plant-based for vegan.
a pinch Nutmeg Optional for enhancing flavor.

For the Garnish

to taste Chopped Parsley For color and flavor.
to taste Pumpkin Seeds Pepitas for crunch.
to taste Extra Grated Parmesan For those who crave more cheese.

Equipment

Oven
pot
Baking Sheet
Saucepan

Method

Cooking Instructions

Preheat the oven to 375°F (190°C).
Slice the tops off the mini pumpkins and scoop out the seeds. Brush insides with olive oil, and season with salt and pepper. Arrange cut-side up on a baking sheet.
Roast the pumpkins for about 25-30 minutes until tender.
In a large pot, bring salted water to a boil. Cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant. Pour in the heavy cream and let it simmer until thickened.
Stir in freshly grated Parmesan, and season with salt, pepper, and nutmeg. Cook for another 3-5 minutes.
Combine the drained pasta with the Alfredo sauce, mixing well.
Spoon the pasta mixture into the roasted pumpkins, packing lightly.
Garnish with chopped parsley, pumpkin seeds, and extra grated Parmesan before serving.

Nutrition

Serving: 1cauldronCalories: 450kcalCarbohydrates: 45gProtein: 12gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 400mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 5000IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Pumpkin Alfredo Pasta Cauldrons can be made ahead. Roast pumpkins and prepare Alfredo sauce a day in advance, combining with fresh pasta just before serving for convenience.

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