Cozy Up with Pumpkin Alfredo Pasta Cauldrons for Fall Delights

Delightful Pumpkin Alfredo Pasta Cauldrons combine creamy sauce with roasted pumpkins for a cozy, vegetarian meal perfect for fall gatherings.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 cauldrons

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauldrons

4 mini pumpkins Jack Be Little or sweet dumpling
2 tablespoons olive oil for brushing
to taste salt
to taste pepper

For the Pasta

12 ounces fettuccine or spaghetti
2 tablespoons butter
3 cloves garlic minced

For the Alfredo Sauce

1.5 cups heavy cream or half-and-half for a lighter touch
1 cup Parmesan cheese freshly grated; use vegetarian Parmesan if desired
1 pinch nutmeg optional

For the Garnish

to taste chopped parsley
to taste pumpkin seeds Pepitas
to taste extra grated Parmesan

Equipment

Oven
Baking Sheet
Medium saucepan
large pot
colander
Tongs

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Slice the tops off the mini pumpkins, scoop out the insides, brush with olive oil, and season with salt and pepper. Roast cut-side up for 25-30 minutes until tender.
Boil salted water, cook the fettuccine or spaghetti until al dente, then drain.
Melt butter in a saucepan, sauté minced garlic for 1 minute, add heavy cream, and simmer. Gradually whisk in Parmesan, seasoning to taste.
Add drained pasta to the Alfredo sauce, tossing gently to combine.
Fill the roasted pumpkins with the pasta, twirling it into nests.
Garnish with parsley, pumpkin seeds, and extra Parmesan, serve warm.

Nutrition

Serving: 1cauldronCalories: 550kcalCarbohydrates: 60gProtein: 15gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 350mgIron: 2mg

Notes

For best results, serve immediately. You can also roast the pumpkins and prepare the Alfredo sauce in advance to streamline assembly.

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